Making pasta at home is easier than you think, and I want to prove it to you! Whilst it can be fun to make, the main benefit is that using fresh pasta makes a huge impact on the quality of the final dish. I will teach you how to make two types of pasta: an egg based pasta for ravioli and a water based pasta for a simple hand rolled pasta. Instead of me just demonstrating for you, you'll get your hands dirty and knead your own pasta dough and work it through to the final product. You'll also have the chance to sit down and eat your finished meals with the other attendees and some complementary drinks.

Techniques you will learn:

Forming and kneading pasta dough
Rolling and cutting pasta dough
Creating filled pasta shapes
Pasta sauces
Knife skills

Dishes you will make:

Butternut squash and ricotta ravioli with butter sage sauce
Trofie pasta with pesto, potatoes, and grilled broccolini