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New Cooking Classes: Handmade Pasta Class & Feast Available to Book Now

So you know all of that fresh hand made and hand rolled pasta that I have been obsessing over? And the new classes that I promised? Well, here they are! I am scheduling 3 (small) classes only, and they are longer than normal too, running for a full day so that we can cover a lot of pasta ground. They are in Lambeth in central London this time, in a lovely kitchen that has a great prep area and dining area. As with all my classes, this is very sociable, and the price includes wine and a proper pasta feast.

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Busiate, Malloreddus & Orecchiette

Handmade pasta is such a joy, and once you get the hang of it, very easy and speedy. It tastes much better than most you have had too. I am very excited to share everything I have learned and to feast with you.

The class incorporates lots of my Italian travels, and some classic pasta dishes that you know (Tagliatelle with Ragu from Emilia Romagna) and some you might not (Malloreddus with Sausage Ragu from Sardinia). We will make 8 pasta shapes in total & 8 dishes incorporating them all. You will learn how to make all of the sauces too. We will finish with a pasta feast, and you can take the rest home, of course.

  1. Tagliatelle (Bologna – served as is traditional with ragu)
  2. Tortelli (Parma – Tortelli d’Erbetta, a fresh egg pasta dough stuffed with ricotta & greens in a butter sauce)
  3. Garganelli – (Emilia Romagna – served in a prosciutto & pea sauce)
  4. Passatelli (Emilia Romagna – a pasta made of egg, breadcrumbs, nutmeg & parmesan, served in chicken broth)
  5. Malloreddus (Sardinia – served with a sausage ragu)
  6. Orecchiette (Puglia – served with broccoli and anchovies)
  7. Busiate (Sicily – served with Trapanese Pesto)
  8. Spaghetti alla Chitarra (Roman style in a classic carbonara with guanciale)

Sounds good, eh?

Places are limited to just 12 per class. Book now on PayPal (links below), or contact me by email (niamh at eatlikeagirl dot com), to arrange a direct payment. Classes run from 10.30am to 4.30pm and include hands on tuition, lunch & wine.

Note: this is obviously not a vegetarian class, but if vegetarians are interested, I can look at adapting it. Just email me.

Please see Terms & Conditions at the end of the page before booking.

Full Day Handmade Pasta Class on Saturday 18th October 10.30am – 4.30pmbook this class now on PayPal

Full Day Handmade Pasta Class on Saturday 8th November 10.30am – 4.30pm – book this class now on PayPal

Full Day Handmade Pasta Class on Saturday 29th November 10.30am – 4.30pm – book this class now on PayPal

Reviews of previous classes:

Comfort & Spice Class Review from AT Culture / Diary of a Food Perve

Bacon Masterclass Review from Simply Splendiferous (with lovely watercolour illustrations too!)

Bacon Master Class – Gastronomical Heights

Foodycat: Bacon Masterclass with Eat Like A Girl

Terms & Conditions

Ticket dates are not transferable – once you book / commit to a particular date, you are tied to that date. These classes are very expensive to run, deliberately small and are only profitable with a full attendance. I have had terrible problems with people changing dates multiple times and then cancelling and demanding refunds. If you can no longer make the date I can try and help you find someone to buy it from you, or if there is a waiting list, sell it to someone on that list.

If the classes don’t sell enough to meet my costs, I reserve the right to cancel the class, with a full refund, at a weeks notice. I am confident that this won’t happen with these classes, but it is best that I say so, just in case.

Thank you and sorry to be painful about this, but I have learned the hard way.

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Pellegrino Artusi & A Recipe for Perfect Pasta Dough (Photo Illustrated)

Pellegrino Artusi, Casa Artusi, The Art of Cooking Well in Forlimpopoli & A Recipe for Perfect Pasta Dough (Photo Illustrated)

Pellegrino Artusi is widely referred to as the father of Italian cuisine. Penning the first pan Italian cookbook, (self) published only 20 years after the unification of Italy in 1891 and in the language of the new unified Italy (which was the dialect of Florence), when he was 71.

Artusi’s cookbook, Science in the Kitchen and the Art of Eating Well, featured over 475 recipes gathered from Italian home cooks on his travels as a business man. 15 editions were published before he died 20 years later, with many further recipes added (finishing with 750).

Science in the Kitchen and the Art of Eating Well was predicted to be a commercial failure by Italian publishers at the time, and they refused to publish it, but it was a tremendous success. It has been in print since publication, and is in almost every Italian home. It has been translated into several languages also (it was translated to English in 1997). 200,000 copies were sold in his lifetime and many more in the 103 years since then.

(So, you know, the message being if you believe in something strongly enough, take a risk and make it happen. You never know, do you?)
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