Pasta: From Grain to Plate
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- 2 hr
- Cooking Skills
- Interactive
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The full experience
Pasta: From Grain to Plate takes you right back to the beginning, exploring the ingredients and techniques behind great fresh pasta before getting hands-on and making your own.
We’ll start with wheat. You’ll see grain milled into fresh flour and learn how different wheats and milling methods affect the flour they produce. We’ll look at the flours traditionally used for pasta, what terms such as 00 and semolina actually mean, and how to choose the right flour when making pasta at home.
Then it’s time to make your dough. Guided by our pasta expert, you’ll learn about flour, eggs, hydration, kneading and resting before getting behind the bench yourself.
You’ll roll, cut and shape fresh pasta, learning techniques that can easily be repeated in your own kitchen, before cooking and tasting what you’ve made.
We’ll finish with practical advice on making pasta ahead, drying and storing it, and how to troubleshoot some of the most common problems when making fresh pasta at home.
In two hours, you’ll have followed pasta from wheat and flour through to dough, finished pasta and, finally, the plate.
Class highlights
What type of experience is this?
Explore the skills, flavours and techniques at the heart of this experience.
Pasta Skills
Pasta Skills
Hands-On Cookery Class
Hands-On Cookery Class
Italian Cooking Course
Italian Cooking Course
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