Mastering Italian Pasta
Take a journey through traditional Italian cuisine during this hands-on pasta-making class in Le Cordon Bleu New Zealand. Learn the techniques to make different types of pasta using different flours and the traditional ingredients used to achieve the authentic Italian flavour.
During this workshop, our Le Cordon Bleu Master cuisine chef will demonstrate and guide you through the preparation and cooking of 8 traditional Italian recipes.
Pâté di Fegato (demonstration only)
Date: Saturday 9th September 2023Time: 9 am – 4 pm (light lunch is included)Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Pomodoro sauce (demonstration only)
Traditional gnocchi di patate – Potato gnocchi
Pici pasta (semolina dough)
Tortelloni caprese (stuffed pasta)
Classic Tiramisu (demonstration only)
Course Details: During the workshop, you will learn the following skills:
To make pasta doughs from scratchSemolina pastaGnocchiEgg pastaRolling pastaHow to properly cook different types of pastaPair the pasta with the right saucePomodoro sauce as a base to make different saucesFlavour balance as you cookUsage of different types of floursSauce emulsificationSauce thickening with natural ingredientsStuffing pastaPlating and Garnishing
Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. Light lunch is included.
Contact Details: +64 4 472 9800 | email@example.com
All bookings are subject to the following terms and conditions