Summary Pasta - Spring

£155.00

• Sat 28 Mar 2020   10.00 - 14.30

  LIMITED AVAILABILITY - BOOK NOW

Pasta, the jewel in Italy’s crown! Learn to make your own from scratch, with and without a pasta machine in this essential class for pasta enthusiasts. Leiths chefs will teach you the techniques to make the perfect pasta dough to produce a range of regional dishes. When the hard work is done, sit down to enjoy your hand-made pasta with a rewarding glass of wine.

Typical recipes include:

Spring/Summer

Demonstration

• Pasta
• Rolling and cutting into tagliatelle
• Shaping tortellini
• Shaping oriecchetti & recipe to taste
  

Practical

• Tortellini of mozzarella and prosciutto, sage butter
• Herb tagliatelle with truffles and truffle oil

Autumn/Winter

Demonstration

• Pasta
• Rolling and cutting into linguine
• Shaping garganelli
• Flavouring pasta (talk about)
  

Practical

• Garganelli with a mushroom ragu, ricotta salata
• Linguine con vongole

Please note, recipes may 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.