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Pasta Evening Workshop
Pasta Evening Workshop
Pasta Evening Workshop
Pasta Evening Workshop

We will teach you how to make fresh pasta on this evening workshop and you will learn how to use a pasta machine and make delicious Italian sauces to go with your fresh pasta. Pasta making is rewarding, fun and always impressive to those who get to enjoy the results.

Course Details

You’ll learn to:

  • Make a basic fresh pasta dough
  • Roll fresh pasta dough with or without a pasta machine
  • Turn your fresh pasta dough into tagliatelli
  • Make Roasted Squash, Sage and Almond Tortellini 
  • Make fresh basil pesto and quick pasta sauces

The class is a mixture of demonstration and hands-on participation. We’ll be tasting throughout the workshop and finish with a main meal.

Plus, you’ll get to take some of your handmade pasta home with you, along with recipes for all the dishes made so you can recreate them at home.

Time: 6.30pm - 9.00pm

Really delicious, very fresh tasting, lovely ingredients.

A really lovely way to spend an evening, thank you.

It was very well organised and I was impressed with how much was fitted into the evening. The tutors were both excellent. Friendly, knowledgable and helpful.

Book Online

  • This course is now full.
Dietary Suitability
  • Soy Free

We will happily cater for those who are vegan or have other special dietary requirements. Please let us know ahead of time so we can plan accordingly. This class does rely on wheat so is not suitable for those who are gluten free or have wheat allergies.

Skill Level
  •   Beginner

Helen Lawrence

About the tutor

Helen has come from being Head Chef at Demuths, a post she filled for 5 years, in which time Demuths won Best Restaurant in Bath award 2007 and Vegan Restaurant of the Year 2009. She is a trained chef and has trained in classical French cooking, with a passion for French patisserie, also an expert in knife skills and chefs tips. She enjoys the creativity of vegetarian and vegan cooking, lifting vegetables to the central position, they deserve in our diets.