Cook like an Italian, with "passione and amore" when you join us to make home made egg-based pasta and then use it to make the most delicious ravioli that you are ever likely to enjoy. We start from scratch with just some basic ingredients, so you get the confidence and know-how to impress anyone coming for dinner when you do this yourself at home. The ravioli are filled with a variety of fillings, including vegetarian options; and take on different shapes when you see how they are made free-form or using special molds. You get to take home the ravioli made with instructions on how to freeze them for future use if you are not cooking them on the day.
We start at 10am and then finish at approx 1pm
BOOKING CONDITIONS Bookings are considered final once payment is made. If you need to cancel, at least 7 days notice is required in order for a refund, less a 10% administration fee. For any cancellations made within 7 days of the workshop date, you will forfeit your fee unless the place can be filled from a waiting list (you willl be refunded less the 10% admin fee). If you would like to transfer to another workshop, it must be done with at least 7 days notice before the start of the workshop.
Another enjoyable class with Maria. She makes it look easy and achievable (and it was) and the end result...soooooo yum! Well worth the money.
I have always wanted to learn how to make fresh pasta but I wanted to be involved and hands on and this class sounded perfect and I'm so glad I purchased a ticket to this class! Maria was very welcoming and a very relaxed teacher. From the real coffee machine coffee she makes you on arrival to the lunch at the end with a glass of wine, this was such a fun day. I highly recommend this class, Maria has thought of everything and you get notes to take home so you can enjoy the day without having to write anything down. So much pasta and knowledge to take home, you won't be disappointed, have already booked in for my next class with Maria- this time making fettuccine! Thank you Maria for opening your kitchen and passing on your knowledge :)