Masterclass in Fresh Egg Pasta & Ravioli

In this class run by chef Alessandro Fanzola, you will learn how to make the best fresh egg pasta and you will be able to create plain pasta shapes such as tagliatelle and pappardelle, but also make some fresh ravioli following 2 classic Italian recipes originating mainly from the Emilia Romagna region.

 

We will make the ravioli and tortellini first, and we will use the pasta trimmings to make tagliatelle and pappardelle; this is a common practice in Italian families, to make use of the ingredients to their full potential, and avoid wastage.

 

 

One of the most classic preparations of filled pasta, with a filling that releases a fresh and delicate flavour. Traditionally served with sage infused butter sauce and a generous amount of grated Parmesan cheese

 

Well known recipe around the world, very comforting dish served with a cream sauce, or a strong stock. The origins of the tortellini are to be found in the Po Valley because of the area’s historic abundance of pork meat and Parmigiano cheese, two of the base ingredients needed for the filling. And that’s how tortellini became so common around Bologna and Modena.

 

 

 

- How to make fresh egg pasta
- Reusing leftover dough for tagliatelle
- Preparing ravioli fillings
- Shaping and folding ravioli
- Valuable tips and tricks, and take-home recipes provided

 

You will then be able to enjoy your meal with the other participants and the instructor, plus take some of your creations home.

 

 

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We make every possible effort to satisfy dietary needs and, where possible, provide alternatives.

If you have any questions about what we can provide, please call us before making your booking on 01708691322.

If you have any dietary needs or allergies, even if you don't believe they're relevant, please write them in the "dietary requirements" box at the checkout!

 

Yes, each student will have a personal work station with an induction hob and a next gen oven plus all the utensils, knives and pans you will need for the class.

 

Anyone of any age is welcome to attend. Under 16-year-olds are welcome to attend our class accompanied by an adult (we would only charge for one ticket). Under 10-year-olds will have classes available to attend especially made for younger children.

 

At the beginning of your class you will receive a printed card that features all the recipes you will be learning on the day, plus an additional section for any further notes.

 

You may transfer to an alternative class if you give us notice not less than 5 days before the date of the class. In this case, we will rebook you on to your selected class as long as it’s available and not sold out. Confirmed bookings are not eligible for refunds or cancellations under any circumstances. If you cannot attend a class you may send someone else in your place, just let us know the name of the attendee in advance of the class, where possible.