Overview
Pasta, the jewel in Italy’s crown. Learn to make your own from scratch with a pasta machine in this essential class for pasta enthusiasts.
Let our expert teachers guide you through the classic technique of producing fresh pasta dough, sharing knowledge of the best flour for texture, flavour and holding various shapes and structures. You will learn the techniques behind various different pasta shapes such as tagliatelle, tortellini, orecchiette, linguine and garganelli and cook some delicious regional dishes based off fresh, seasonal produce. By the end of class, you’ll be a seasoned pastaio and come away with the confidence to make your own shaped pasta at home.
Menu:
Spring/Summer:
Demonstration
- Pasta
- Rolling and cutting into tagliatelle
- Shaping tortellini
- Shaping orecchiette & 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 tagliatelle
- Shaping garganelli
- Flavouring pasta (talk about)
Practical
- Garganelli with Sicilian pesto
- Cacio e pepe using black pepper tagliatelle
Menu may be subject to change
Course 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 to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher 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.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
Practicalities
What’s included:
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- We do the washing up
What 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. However, some classes are unsuitable for people with particular intolerances as 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.
