Summary Artisan Pasta with Ursula Ferrigno

Ursula Ferrigno, passionate ambassador of Italian food, will teach you how to make your own handmade artisan pasta. 

Not only will you learn the essential techniques, you'll also be introduced to the history behind fresh pasta and Ursula will show you how create different pasta shapes, matching them with perfectly paired sauces.

Typical recipes/skills covered include:

  • Chiaroscuro - Squid ink pasta with ricotta and scallops
  • Trofie with rocket sauce
  • Orecchiette 

Please note, recipes and ingredients might change. 

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided).

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs,  their  individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

weekday

Practical info Artisan Pasta with Ursula Ferrigno

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Ursula Ferrigno

Ursula Ferrigno

Ursula Ferrigno is a talented cook and prolific food writer who grew up amongst the sun-drenched lemon groves and vineyards of Italy’s rugged Amalfi Coast. She learned to cook as a child by assisting her grandmother preparing the traditional family dishes.

Ursula writes for numerous food magazines including Taste Italia, American Gourmet, Olive and Good Food. Ursula is also a passionate baker, teaching both professionals and amateurs to make an array of national and regional breads from ciabatta and focaccia to volcanic stromboli.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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