I’ll show you how to make:
Egg pasta dough
How to cut, shape and stuff different varieties of pasta by hand.
How to dry and store uncooked pasta for later use.
Filling and sauces to accompany your pasta dishes.
On the menu:
Tagliatelle/ Ragù Bolognese
Fettuccini al baffo (creamy spicy tomato sauce)
The fee includes lunch, a recipe booklet and all the pasta you’ve made to take back home.
From 10 AM to 3 PM