Pasta, Noodle & Dumpling Workshop

One set of dough skills opens the door to Italian and Asian kitchens alike. In this full-day Pasta, Noodle & Dumpling Workshop you'll mix, roll, shape and cook fresh pasta, noodles and dumplings by hand.

The Hero Dishes: Handmade Ravioli & a Ramen Bowl

You'll roll silky pasta sheets and fill them to make ricotta and herb ravioli with brown butter and sage, an elegant first course for a dinner party. You'll then build a ramen bowl from its parts: hand-cut noodles, soy-marinated egg, chashu pork and a rich broth.

Weeknight From Scratch

You'll also make fresh tagliatelle with a quick tomato and basil sauce, pork and chive dumplings both pan-fried and boiled with a dipping sauce, and hand-cut noodles tossed with chilli oil and spring onion.

What You'll Learn

You'll make egg pasta dough and roll it by hand and by machine, then cut, fill and shape pasta. You'll make Asian wheat noodles and cook them to the right texture, mix dumpling dough, season fillings and fold several shapes, and build a ramen bowl from broth, tare, toppings and noodles. You'll also learn to make extra to freeze for fast weeknight meals.

What to Expect

This is a full-day, hands-on class from 10:00am to 5:00pm. You'll have your own bench and step-by-step guidance from an expert chef, in a small group of up to 16 so there's plenty of one-on-one help. We cook with premium Victorian produce, then sit down to enjoy what you've made with a glass of wine, beer or soft drink. You'll take the recipes home so you can cook it all again.

This is Day 4 of The Confident Home Cook, a six-workshop program at Otao Kitchen, but you can book it on its own.