ARTISAN PASTA - Fettuccini

What to Bring

  • Apron
  • Large trays to carry home the pasta made
  • 3 x clean Tea Towels to cover the pasta in transit

What to Wear

  • Comfortable clothes and shoes

Appropriate For

  • Suitable for anybody with an interest in making and eating homemade pasta.

ARTISAN PASTA - Fettuccini

About This Class

What You Will Learn

  • How to make and knead egg-based pasta dough
  • Use traditional pasta machines to roll and cut pasta
  • How to use selected vegetables to make colourful fettuccini, including vegan options

What You Get

  • Morning tea, including real coffee and home-baked goodies
  • Fettuccini to take home to cook on the day or dry or freeze for future use
  • Handout covering the techniques covered in the workshop
  • A demonstration and tasting of cooking some pasta pre-prepared and frozen so that you understand how to do it yourselves.


Learn how to make pasta like an Italian! Artisan means made from scratch and using age-old techniques, we make a classic egg pasta, to be transformed into delicious fettuccini. Then, using the basic pasta-making technique, we incorporate colourful herbs and vegetables to make fettuccini in a variety of colours. You can also opt to make your fettuccini suitable for vegans. Your pasta will be ready to take home to cook for a lovely meal. Instructions on how to dry the pasta or freeze it for future use will be given. Easy sauce recipes will also be discussed. This workshop is fully hands-on. (Sorry - not suitable for people with a gluten intolerance). TIME 10am to 12.15pm.

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.

ABOUT THE PRESENTER Maria's training in making pasta has come from her Italian heritage and is a skill she learnt from her nonna and mother. We work in her kitchen, which is generously sized, with lovely views to her garden, full of fruit trees and organic vegetables. The eggs we use may well have come from her own chickens, ensuring freshness, as will all the herbs used in making the pasta. Maria understands the limitations that everyday cooks face and so her workshop is practical and above all do-able in your own kitchen.

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