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Ravioli & Sardinian speciality pasta

How to make 2 types of fresh pasta dough for different kinds of pasta

  • 4 hr 30 min
  • 90 British pounds
  • Conisboro Avenue

Service Description

An example agenda for the day would be as follows: After a coffee or tea & home-made biscuits on arrival, Toni will talk about the different types of flour used in pasta making and outline the timetable for the day. Everyone will have their own equipment & apron to use as this is a practical 'hands-on' course. You will be making two different pasta doughs - 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 - and 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 other Southern Italian pasta shapes. While the dough is resting, you will also be shown how to make the filling for the filled pastas and how to prepare the sauce for the pasta you will be eating. There will then be the chance to sample what you have prepared, for lunch, accompanied by Sardinian bread, salad and a glass of wine or soft drink. All this for only £90 per person, which includes lunch and a tray of pasta to take away. Class duration: 4 1/2 hours approx + meal afterwards (in addition to the class time) Please note: Classes are subject to a minimum attendance of 4 people - if not enough bookings are made for a particular date it will be re-scheduled and alternative dates offered.


Upcoming Sessions


Cancellation Policy

To cancel or reschedule your class, please give at least 7 days notice


Contact Details

  • 39 Conisboro Avenue, Caversham, Reading, UK


Service Page: Bookings_Service_Page
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