High Street, London
Learn the dying art of making pasta entirely by hand and enjoy a truly unique experience!
Under the expert guidance of Silvana, you will learn all there is to know about pasta, and will create some of the most unusual and beautiful pasta shapes, traditional in Italy but virtually unknown in UK.
Each month there is a new pasta to learn, new flours and flavours to explore, so you can come over and over again to refine your skills and enjoy a relaxing and fun afternoon with friends, old ones, or made on the day.
In the real Italian spirit, you will eat together with all the other guests, bonding over the delicious food you have made.
What to expect:
Upon arrival, you can relax and release your inner Italian, and chat with your fellow pasta makers and order an authentic Italian coffee at the bar.
When ready, Silvana will call you around the tables and you will get hands on in kneading and shaping the dough into the most delicious pasta. You'll discuss the best cooking technique to get the pasta al dente and how to best match pasta and sauce.
The recipe will be emailed within 3 working days after the workshop.
Silvana is happy to make adjustments to suit special dietary needs but please provide at least 12 days notice in order to make the necessary adjustments. Contact her through the Funzing messenger.
What you need to bring:
Wear comfortable clothes, a short sleeved t-shirt, and flat shoes. Please, if possible, avoid wearing nail polish and hand jewellery. Please bring an apron or an old t-shirt to protect your clothes.
Suitable for anyone, no experience at all is required.
The schedule for pasta shapes/sauces is as follows:
June: Trofie with freshly made pesto.
July: Chestnut flavoured cavatelli, served with onion, bacon and walnut sauce (vegetarian option available, contact Silvana via the messenger for details).
August: Back by popular demand, potato gnocchi served with handmade pesto.
September: Garlic and parsley flavoured strozzapreti, served with prawns and courgettes (vegetarian option available, contact Silvana via the messenger).
October: Tricoloured garganelli, served with pumpkin sauce.
November: Cocoa flavoured ingannapreti, served with gorgonzola and walnuts sauce.
December: Anolini in freshly made vegetable broth (anolini are traditionally filled with meat, but a vegetarian option is possible, contact Silvana via the messenger).