Pasta the most basic ingredient that punches well above its weight on the possibility scale! Find out how to elevate your skills, whether you are beginner, amteur or pro in the kitchen.

From rich sumptuous Northern Italian pasta to peasant semolina pasta from the South.

Course Overview

Duration: 10.00am – 14:00pm

Tutor: Rupert Cooper – Head tutor

Max student to tutor ratio: 10/1

Welcome: Meet your tutor and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee.

The Day: It’s an action packed session with three demonstrations and  three practical sessions. All equipment is provided for you.

Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.

Sample dishes

Orecchiette with tomato ragu

Cavatelli al nona

Lobster filled tortellini and brown caper butter

Wild Mushroom Tagliatelle

Skills

Pasta making

Using a pasta machine

Filling pasta

Salsa making

Sauce making

Shellfish prep

Poaching

Steaming

Pan frying

Age: 16+ or 13+ if accompanied by a paying adult.

Please note: We are sorry but this course is not suitable for coeliacs or those with a gluten intolerance.