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Pasta Fresca: Gluten-Free


Next Available: 11 Nov 9:30AM
3.0 hours

Description

Can you think of a better way to learn how to make and cook authentic Italian tagliatelle with ragu?

None better than from an Italian chef from Bologna! Your teacher, Sabine, has secrets to share that go back to generations.

Sabine is delighted to show and share with you the ancient, traditional recipe just as Nonna Anna (her grandmother) handed down to her. During this class, you will learn how to make Italian fresh egg pasta tagliatelle, the ingredients required and how to transform the pasta dough into tagliatelle.

You will then explore the authentic Italian method for preparing the sauce in the traditional way. Sabine will show you the importance of using the right ingredients and she’ll share some special tricks in perfecting the sauce to dress your tagliatelle.

The class contains both theoretical and practical elements, including:

  • ingredients for the ragu
  • ingredients for the pasta dough
  • the secret to preparing the Italian soffritto
  • variations and traditions of the recipe
  • instruction in cutting the dough to create tagliatelle pasta.

At the end of the class, you will have the opportunity to taste this fabulous dish and Sabine will be available to answer any questions that might have arisen during the class.

As a bonus, you will get to take home a dough which you can work with. Just finish the preparation and cook – and you will have your first home-made gluten free pasta! In addition, you will also receive a Just Gluten Free pasta mix flour and the recipes to add to your collection.

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Class Schedule

Duration: 3 Hours

What you will learn
  • The secret to preparing the Italian soffritto
  • Proper ingredients for the ragu
  • Proper Ingredients for the pasta dough
What you will get
  • At the end of the class, you will have the opportunity to taste this fabulous dish and Sabine will be available to answer any questions that might have arisen during the class
  • As a bonus, you will get to take home a dough which you can work with
  • In addition, you will also receive a Just Gluten Free pasta mix flour and the recipes to add to your collection

What to bring
  • Your enthusiasm!
  • Apron (Optional)
What to wear

Casual


Logo

Just Gluten Free

Vendor sincce 2017

Sabine De Vuono Sabine De Vuono is an Italian-trained chef from Italy’s ‘food capital’, Bologna. For twenty years, she has worked diligently to perfect her exclusive range of gluten free products and the cooking methods to go with them. Since 2010, through Just Gluten Free, she has provided gourmet products to those with not only a gluten intolerance but also other common food intolerances. Now, in a move to a new kitchen on Marion Road at West Richmond and hot on the heels of three successful classes as part of the Tasting Australia associated events program, comes a change in direction. Sabine will follow her passion and focus on helping others to master the skills and secrets behind gluten free cooking.

Now, in a move to a new kitchen on Marion Road at West Richmond and hot on the heels of three successful classes as part of the Tasting Australia associated events program, comes a change in direction. Sabine will follow her passion and focus on helping others to master the skills and secrets behind gluten free cooking.

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Cancelation & Refund Policy

  • Rescheduling is not permitted within (7) days of booked classes. Bookings may be transferred to another participant if you are unable to attend the class within this period. To make a participant transfer request please contact us or make a participant transfer request via email to info@justglutenfree.com.au
  • Just Gluten Free reserves the right to cancel or reschedule classes if required. For classes canceled due to low attendance, sickness or any other matter, all students will be notified within 24 hours of class commencement time with the option to reschedule to another date of choice or a full refund.
  • A minimum of 3 participants is required to run a scheduled class. In the event that minimum numbers are not reached, just Gluten free reserves the right to either reschedule your booking or request to transfer your booking into another scheduled class. In the event that the class is canceled the participants will be notified as soon as possible and no later than 24 hours before the scheduled class date.

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Terms & Conditions

Cooking Class Terms & Conditions

    • Full prepayment is required
    • Gift vouchers can be redeemed online in lieu of payment
    • Cooking class purchases and vouchers are non-refundable and not redeemable for bakery goods
    • Rescheduling is not permitted within (7) days of booked classes. Bookings may be transferred to another participant if you are unable to attend the class within this period. To make a participant transfer request please contact us or make a participant transfer request via email to info@justglutenfree.com.au
    • Just Gluten Free reserves the right to cancel or reschedule classes if required. For classes canceled due to low attendance, sickness or any other matter, all students will be notified within 24 hours of class commencement time with the option to reschedule to another date of choice or a full refund.
    • A minimum of 3 participants is required to run a scheduled class. In the event that minimum numbers are not reached, just Gluten free reserves the right to either reschedule your booking or request to transfer your booking into another scheduled class. In the event that the class is canceled the participants will be notified as soon as possible and no later than 24 hours before the scheduled class date.

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1 Review
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Sandra

26 July 2017 • Pasta Fresca: Gluten-Free

The class was really enjoyable and in addition to learning the texture required for the dough and my first experience using a pasta machine, we also learned how to hand roll the dough and hand cut make the pasta without a machine. I There was also useful advice whilst making the sauce which can be applied elsewhere. Sabine was generous with her time and it was a most enjoyable morning with lunch at the end, pasta to take home and some extra dough. I'm looking forward to doing a different class with Sabine in the future.