The Art of Pasta Making: Tonnarelli & Farfalle

Learn the traditional art of pasta making in this course developed by Le Cordon Bleu Master Chef, Marco Ardemagni. In this session you will learn how to make fresh pasta and prepare two classic sauces to accompany your handmade pasta.

Cacio & pepe is a traditional recipe from Rome and the wider Lazio region. The word “cacio” means cheese in the local dialect and typically refers to sheep’s milk cheese.The second recipe is a more refined interpretation of the classic Amatriciana sauce, which also originates from the same region.

During this lesson students will learn:

• Fresh pasta dough 
• Shape tonnarelli 
• Shape farfalle 
• Cook fresh pasta correctly 
• Prepare basic pasta sauce

Recipes included in this course are:

• Tonnarelli Cacio & Pepe – Hand-cut thick spaghetti dressed with a pecorino cheese and black pepper sauce
• Farfalle with crispy guanciale, caramelised balsamic onions and cherry tomatoes

Included in the price:

• 3-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

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.