Class fresh egg pasta class
July 19 @ 10:00 am - 1:30 pm
Katie will teach you how to prepare delicious Tagliatelle & Ravioli using her family recipes.
We start with the best organic flour & eggs for our dough to prepare classic fresh egg pasta. Once we have prepared our dough we will then have lots of fun rolling the dough out and watching as the dough is turned magically into wonderful Tagliatelle. Then we shall prepare the filling for our Ravioli, and carefully shape beautiful Ravioli for our lunch.
Once our pasta has been rolled and shaped we will leave it to rest. Then we will prepare fresh seasonal pasta sauce to go with each pasta we have made, using fresh seasonal ingredients, such as Butter & Sage, Lemon Ricotta & Herbs, salsiccia sautéed in red wine with fennel seeds.
After that, we’ll learn to make a delectable dessert to follow it, Italian Peach Gelato, made using fresh seasonal Italian peaches. Served with crumbled amaretti cookies.
Once our work is done, we’ll sit down to savour our creations with some fresh salad, local wines and unwind. Come and immerse yourself in Italian cooking and culture. Groups will be small, so places are limited.
Classes include a full lunch with prosecco, regional wines, dessert and coffee.
If this date doesn’t suit your group, do get in touch, email Katie@makebakecomo.com, as we have many other dates available to run private especially for your vacation.
10:00 Meet and Greet, Coffee time and chat about recipes we will use.
10:15 Aprons on time to cook!
– Show method to prepare pasta dough by hand, everyone will have a go
– Prepare filling for the Ravioli
– Prepare Tagliatelle and hang to dry
– Rollout and shape and fill Ravioli
– Prepare Gelato
12:00 Prepare Pasta Sauces and final prep & Cook our Pasta
12:30 Tutti a tavola per Pranzo
13:30 Home time for Siesta