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Making Fresh Pasta

Once you've mastered the art of making fresh pasta, add your own artistic touches with colour and flavour combinations.

Our Le Cordon Bleu master Chef will teach you the tricks of the trade to making pasta dough, and you will explore toppings and fillings to create a perfectly rounded dish.

This practical pasta making workshop may cover such classics:
  • Gnocchi
  • Tortellini
  • Cannelloni
  • Pappardelle paired with Duck ragout
  • Tomato sauce
  • Focaccia (rosemary and parmesan)

Making Fresh Pasta:

  • Cost: $295
  • Date: Sunday 28 July 2019
  • Time: 9:00am - 4:00pm
  • Location: Le Cordon Bleu Melbourne- 488 South Road, Moorabbin, VIC, 3189

*Recipes are accurate at the time of publication but are subject to change based on product availability.

This course is now fully booked. Please click on the button below to be added to the waiting list.

Group Bookings:

  • Bookings of 3 people or more, a 10% discount is applicable
  • Purchase 3 or more courses (at the same time) 10% discount is applicable
  • Le Cordon Bleu Alumni or students are entitled to a 10% discount

To book, please contact Ali Grey (agrey@cordonbleu.edu) or phone (08) 8348 3049.

Making Fresh Pasta Le Cordon Bleu Australia

Booking Conditions:

  • Full payment is required to secure a booking
  • Classes are subject to minimum numbers
  • Le Cordon Bleu Gourmet Short Courses reserves the right to alter or cancel a class. A refund will be provided upon class cancellation
  • Dietary requirements cannot be accommodated in all classes.
  • A credit card will be required at the time of booking.

Le Cordon Bleu Gourmet Short Courses are non-accredited / non-award courses. Participants receive a Certificate of Participation from Le Cordon Bleu CordonTec.