If you’ve never made fresh pasta, you’ve been missing out – Loaf director Tom Baker runs this evening workshop, teaching you the amazing things you can create with just ﬂour and eggs. There will be an opportunity to learn how to use a pasta machine if you like, but Tom will prove that you donʼt need a machine to master fresh pasta. Youʼll learn a few classic Italian sauces to accompany your new found staple food, and go home with some ’00’ flour so you can recreate the magic at home.
You’ll be rolling out your fresh pasta to make two types of ribbon pasta – taglietelle (served with carbonara sauce), and papardelle (served with putanesca sauce). We’ll also make some mezzalune and tortellini pasta stuffed with a seasonal vegetable filling.
You’ll be greeted with fresh homemade bread and olives, and finish off the evening eating the fruits of your labour.
The course usually takes place on a weekday evening from 6.30-9.30pm at Loaf HQ in Stirchley, south Birmingham. You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. All refreshments, equipment, recipes and aprons are provided.
Use the calendar below to find and book a suitable date and add to your basket, and pay via the checkout.
Please note, this course is not suitable for Coeliacs or Vegans. Please email us if you need to know more about the allergens in this course.