Ravioli & Sardinian speciality pasta
How to make 2 types of fresh pasta dough for different kinds of pasta
- 4 hr 30 min4 hours 30 minutes
- 75 British pounds£75
- Conisboro Avenue
An example agenda for the day would be as follows: After a coffee or tea on arrival, Toni will outline the timetable for the day. Everyone will have their own equipment to use as this is a practical hands-on course. You will be making two different pasta doughs - one using semola and water to make the speciality Sardinian pastas - malloreddos & maccarones di busa (a kind of thick spaghetti with a hole through it) - and one using '00' flour and eggs to make the pasta for the ravioli. This pasta will also be flavoured with another ingredient e.g rocket or tomato depending on what the filling is. This will be followed by the preparation of the sauces to go with the pasta. There will then be the chance to sample what you have prepared, for lunch (if a morning class) or dinner (if an afternoon class), accompanied by a glass of wine or soft drink. All this for the introductory price of £75 per person, which includes lunch and a tray of pasta to take away. Course duration: 4 1/2 hours approx Please note: Classes are subject to a minimum attendance of 3 people - if not enough bookings are made for a particular date it will be re-scheduled.
To cancel or reschedule your class, please give at least 7 days notice
39 Conisboro Avenue, Caversham, Reading, UK