Designed for all levels of cook, this course is about making fresh pasta from scratch using simple ingredients and good technique. We will work with both egg pasta and semolina pasta, learning how small changes in dough, hydration, and handling create very different results.
On this course you will make four different types of pasta, two filled and two long, giving you a broad and practical understanding of fresh pasta you can recreate at home. We will work with both egg pasta and semolina pasta, focusing on long shapes such as tagliatelle or pappardelle, alongside filled and shaped pastas like caramelle or tortellini. We will focus on confident dough making, rolling, shaping, and filling, with plenty of hands on time and guidance throughout.
Along the way, we will explore why different flours matter, how gluten develops, how to judge dough by feel rather than recipe alone, and how to balance fillings so they are light, well seasoned, and work in harmony with the pasta itself. Everything is taught through cooking and doing, in a calm and supportive kitchen environment.
This is pasta you can use at home, whether for relaxed weeknight meals or cooking for friends, designed to give you confidence, rhythm, and a real understanding of the craft rather than just a set of recipes.
How the day will unfold
10:00
Arrive at the cookery school, enjoy a coffee, and meet the rest of the group. We will talk through the pasta styles we will be making, the ingredients involved, and how the session will flow.
10:20
We begin by making both doughs, one egg based and one semolina based. We will mix, knead, and rest the doughs, discussing texture, hydration, and how to adjust by feel.
11:00
Rolling and shaping begins. We will make two long pastas, focusing on consistent thickness, handling, and proper shaping, followed by preparing fillings and forming two filled pastas.
12:15
A short pause to cook and finish the pasta, bringing everything together and talking through cooking times, seasoning, and simple ways to serve fresh pasta well at home.
13:30
We sit down together to enjoy the pasta, talk through the recipes and techniques, and round off the day with practical tips you can take straight into your own kitchen.
14:00
Aprons off.
What you need to bring
You do not need to bring much at all. If you would like to take any pasta home with you, feel free to bring a few containers. We will aim to enjoy most of what we make together on the day.
You are welcome to bring a pad and pen if you would like to take notes, but it is entirely optional. Aprons, knives, pasta machines, pots, pans, and all equipment will be provided, so you can simply arrive ready to cook and enjoy the session.