hosted by Tutti a Tavola
Learn the dying art of making pasta entirely by hand and enjoy a truly unique experience!
Under the expert guidance of Silvana, a professional artisan pasta maker from Napoli, you will learn all there is to know about pasta, and will create some of the most unusual and beautiful pasta shapes, traditional in Italy but virtually unknown in UK.
Each month there is a new pasta to learn, new flours and flavours to explore, so you can come over and over again to refine your skills and enjoy a relaxing and fun afternoon with friends, old or made on the day!
In the real Italian spirit, you will eat together with all the other guests, bonding over the delicious food you have made.
Suitable to anyone, you do not need to have made pasta before.
What to expect:
Upon arrival, you can relax and have a drink on the ground floor, while Silvana is getting ready upstairs.
Five minutes before the class is due to start, please make your way upstairs, and head to room 2. Silvana will be waiting for you!
In this 3-hours, hands-on workshop, you will learn (*):
- A brief introduction to the history of pasta
- How to mix different flours and other ingredients to obtain a smooth pasta dough
- How to handle, pull and fold the dough to obtain the pasta shape of the month
- How to match pasta and sauce
- The best cooking technique for the perfect pasta al dente
(*) please note: the description of the class is general and it might change depending on the kind of pasta made on the day. Each month there is a new pasta to learn, and the lesson will be based solely on the technique required to create that specific pasta.
And best of all, at the end of the lesson you will get to enjoy the delicious fruits of your labour.
The recipe will be emailed ASAP (at the moment there are delays, thank you for your patience and understanding)
2017 pasta shapes list (**):
January: Tortelloni filled with walnuts and gorgonzola, served with sage and butter.
February: Lorighittas, served with a white puttanesca sauce (no tomato. Contains anchovies). Vegetarian option available. contact me for details.
March: Black potatoes gnocchi (squid ink), served with prawns and chickpeas (vegetarian option available, contact me for details)
April: Lumachelle served with savoy cabbage, potatoes and sausages (vegetarian option available. Contact me for details).
May: Maccheroni al ferretto, served with alla norma sauce (tomato and aubergines).
June: strascinati, served with belle peppers and tomato sauce (contains anchovies. If needing vegetarian, contact me for details)
July: Bi-coloured (green and yellow) sagne 'ncannulate, served with tomato and ricotta sauce.
September: Wholewheat orecchiette, served with broccoli and garlic (contains anchovies). Vegetraian option available, contact me for details.
October: Fusi Istriani, served with beef and garden peas ragu (vegetarian option available, contact me for details).
November: Rigatoni alla Gricia (pecorino and guanciale sauce). Vegetarian option available, contact me for details.
December: Culurgiones (sardinian pasta filled with potatoes), served with tomato sauce.
(**): Tutti a tavola takes the right to change the menu at the last minute without notice, according to the availibility of products.
Allergies, Intollerances and special diets:
I am happy to make adjustments to suit special dietary needs, I need at least 12 days notice in order to make the necessary adjustments. Please contact me after booking and I can arrange
For gluten intollerant and celiacs, I run a parallel gluten-free artisan pasta making workshop once a month: you will make the exact same pasta of the month, but gluten-free. Please check my other event on Edible Experiences or contact me for more informations.