Learn the traditional art of pasta making in this course developed by Le Cordon Bleu Master Chef, Marco Ardemagni. In this course, you will learn how to make fresh pasta, prepare cappellacci (filled pasta), and shape ingannapreti pasta. You will also learn how to prepare two butter-based sauces.
Cappellacci is a regional recipe from the Ferrara province, in the Emilia Romagna region with quite ancient origins. The first recorded recipe of a dumpling stuffed with squash dates to the year 1582, although then they were called “tortelli”, meaning originally small pies. Born from the necessity of the peasants to get a substantial meal from the poor available ingredients, they became part of the local tradition. The second recipe, Ingannapreti, showcases a more unusual shape of pasta, served with a very simple yet incredibly tasty sauce.
During this lesson students will learn to:
Recipes included in this course are:
Butternut squash, almond and lemon-filled dumplings served in a sage butter sauce with balsamic reduction
Fresh pasta squares shaped to resemble empty tortellini, tossed in a salted anchovy and butter sauce, and finished with spicy toasted breadcrumbs.
Included in the price:
What you need to bring:
Purchasing as a gift?
Are you looking to purchase this course as a gift for someone, but you're not sure if the dates are suitable or whether this is the right course for them? You can alternatively purchase a Gift Card to the value of this course or a value of your choosing. The Gift Card can be redeemed against this course, any of our other short courses (subject to availability), or at La Boutique and Café Le Cordon Bleu London.
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