Beginner’s Journey Workshop
Spend a pleasant afternoon learning how to make fresh pasta. This introductory workshop demystifies the process of pasta making and gives you all the skills you need to start making pasta at home. Our ingredients are simple: flour and eggs (vegan option and gluten free option is available–GF contains eggs). We’ll use a pasta roller & cutter to make fettucine and tagliolini. We’ll pair the pasta with two sauces, a roasted red tomato and sweet pepper sauce and an olive tapenade sauce (both dairy free). We’ll end the workshop with a sit-down meal. You will also have leftover pasta to cook at home. The photo above shows fettucine in the background and tagliolini in the foreground.
Length: 3 hours
Garganelli alla Norma Workshop
Just as the pictures show, this is a tubular pasta, similar to penne. The slanted openings and the ribbed exterior allow the sauce to easily get in while also coating the exterior of this pasta shape. Making this pasta is very satisfying. When we’re done, we’ll have a meal of pasta with an eggplant tomato sauce (hence the name Norma). Pasta dough options: flour and eggs. This class is great for beginners.
Length: 3 hours
Colour & Pattern Workshop
If you’ve taken the Beginner’s class, you can start experimenting with adding colour with natural food ingredients. Each person participating will work on one coloured dough. We’ll then join your efforts and create different effects and make ravioli. We’ll cook the pasta and pair it with a couple of vegetarian dairy free sauces. Pasta dough options: flour and eggs. Please note: The Beginners class is a requirement before taking this workshop.
Length: 3 hours
Malloreddus Workshop
Learn how to make these little shells of ribbed and chewy pasta originating in Sardinia. This is one of the easiest pastas to make and does not require a pasta maker. Any sauce will cling well to the pasta. We’ll have it with a pesto sauce or a wonderful carrot tomato sauce I once had at an Italian restaurant in Guatemala! Great for beginners. We make this with an egg-free dough, easily making this a vegan dish.
Length: 3 hours
Stuffed Shapes Workshop
This class introduces you to the process of making filled pasta, such as ravioli (square or round) and triangoli (triangles). We’ll use a mold and hand tools so you can experience two ways of doing filled pasta and we’ll use a ricotta and spinach filling. Suitable for beginners or for someone needing practice or a refresher. Pasta will be paired with a simple tomato sauce. An olive tapenade, olive oil and parmesan will also be on hand for an alternative to tomato sauce. Pasta dough options: flour and eggs.
Length: 3 hours
