Fresh Black Pasta-Making
This hands-on workshop will demonstrate and teach how to make different types of Fresh Black Pasta; Tagliatelle, Farfelle, Canelloni and Ravioli, with details about the ingredients, textures and tools for cutting and shaping black pasta.
Our Chef Instructor will share the secrets of Flour + Egg + Water including black squid ink, hand-cut and machine-cut techniques with tips for pairing with the best ‘Seafood sauce’ and ‘Spicy dressing'.
Participants will practice mixing dough, preparing the sauces, and explore making well-known classic pastas:- such as:
Black ink pasta in seafood sauce
Squid and crab Canelloni
Molten black Ravioli with spicy dressing
Participant will see that making your own fresh pasta is tastier than anything you can buy in stores. Come and enjoy how to turn yourself into a wonderful pasta-maker.
This course is now fully booked. Please click on the button below to be added to the waiting list.