Duration: 2 hours

Price: £60 per person

Location: Kineton, Warwickshire

Days:  Classes are usually available on Wednesdays and Sundays but contact for availability

Discover the joys of rolling pasta, the traditional way.  In a small group you’ll learn how to:

• make an egg dough

• roll out into a sfoglia (sheet) using a mattarello (rolling pin)

• transform your sfoglia into a selection of simple shapes, such as Tagliatelle, Parpadelle, Farfalle

• conserve your finished pasta

• make one of the hidden gems of traditional sauces from Bologna

What’s included:

• All ingredients and equipment

• Containers to take everything you make home

• Hand-out with all the information from the class, as well as links to further resources

• Teas and coffee

To book, or if you have any questions, please contact me

Please note, this class involves working with gluten, eggs and dairy products. Comfortable shoes are recommended, and the space is on the first floor of the building, accessible only via stairs.  For any special requirements, please inform me at time of booking.  48 hours’ notice to be given in case of cancellation or re-scheduling.

Due to the working space, the maximum class size is 3 people.