Learn the traditional art of pasta making in this course developed by Le Cordon Bleu Master Chef, Marco Ardemagni. In this 6-hour workshop, guests will challenge themselves by preparing two different pasta doughs, crafting two distinct styles of stuffed pasta, and making two tomato-based sauces, while exploring traditional techniques refined with a modern touch.
The rich flavour of the beef ragout pairs beautifully with the delicate ricotta-based filling, while the hearty potato and cheese filling of the culurgiones complements the fresh, vibrant notes of a tomato and basil sauce.
During this lesson students will learn:
- Prepare two different types of fresh pasta dough
- Shape agnolotti dumplings
- Shape culurgiones (traditional Sardinian dumplings)
- Prepare two different fillings
- Make two different sauces
- Cook fresh pasta correctly
Recipes included in this course are:
- Ricotta and fine herbs–filled agnolotti, served with beef ragout
- Traditional Sardinian dumplings filled with potato and pecorino, served with tomato and basil sauce
Included in the price:
- 6-hour group practical lesson
- Recipe booklet
- Apron
- Tea towel
- All ingredients
- All cooking equipment and teaching resources are provided in our kitchen for use on the day.
What you need to bring:
- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
