Filled Fresh Pasta Making Class

Duration: 5.5 hours (approx.)

Cost: AU$295.00 per person

Time: 10.00am to 3.30pm

Guests per class: 2-4

Fresh made pasta, filled with home made ricotta cheese and seasonal ingredients, does that sound like something you would like enjoy? Well this might be the class for you.

In this very hands on class we will make a rich elastic fresh pasta dough, typically found in Northern Italy, with Tipo 00 flour and enriched with eggs. You will be guided how to knead, rest and roll your dough.

As a class we will make fresh ricotta cheese. Produce from the Huon Valley that is in season will be prepared and folded through our homemade ricotta to make a filling for our fresh pasta.

We will roll out the dough, fill the pasta, then make both ravioli and agnolotti shapes. We will prepare a sauce for our filled pastas, alongside learning how to cook them perfectly. Finally and most importantly we will enjoy the pasta for lunch with a glass of Tasmanian wine.

As this class is entirely practical, the goal is for you to gain the skills of how to read your dough at every step and replicate it, with confidence in your kitchen. We will also discuss what flour to use, where to source it and what optional equipment I find helpful in my home kitchen for pasta making.

This class is suitable for vegetarians, but is cannot cater to vegan dietary requirements.

Inclusions: Recipe folder to take home, morning tea, lunch matched with a glass of wine