Our hugely popular masterclass on making fresh pasta with Valentina Harris returns for a seasonal spring special.
All Valentina’s pasta classes begin with learning how to make the basic dough for all the pasta shapes that will accompany the recipes that are selected for each class according to the season – each pasta class features slightly different recipes, with more substantial, filling, warming recipes for autumn and winter; and lighter, fresher sauces for spring and summer.
Once everybody has made their own dough by hand following Valentina’s method, you will move on to making all the sauces and the fillings for the individual recipes. When all these are ready, we will all go back to the dough, which will have had time to rest so that the gluten has relaxed, and then we’ll roll, cut and shape it all according to the individual recipes.
Valentina will also cover the important principle of serving the correct sauce with the right shape/type of pasta – there are 652 registered different shapes! – and explain why sometimes dried pasta is a better companion for certain sauces; teach you how to make different types of the all important tomato sauce and how these can be used as a base for other sauces such as a classic Puttanesca or Amatriciana; and share the rules about pasta that are so close to every Italian’s heart!
You will emerge from this class armed with knowledge, skill and plenty of tips for cooking, making and serving this quintessential Italian speciality.
Valentina is our regular Italian tutor and has taught at the Kitchen for many years. She is a noted and much loved authority on Italian cooking and author of over 20 books on Italian cookery including Pasta Galore and Italian Regional Cooking.
Includes lunch with wine.