PASTA
Due to the governments most recent announcement, we have taken the difficult decision to postpone all sessions in January and February. We have plenty of insipiring and fun sessions scheduled for the year, so please do look at our events calander. We will shortly schedule online COOKAlongs to tie in with our cookery school cuisines – we very much hope to be cooking with you very soon! Meanwhile our work continues providing meals for our most vulnerable communities through our Covid 19 Emergency Food Response.
What will you cook?
In these 4 hour masterclasses, Italian head pasta chef Marcello Ghiretti, who runs Master Pasta making workshops for Piccolino restaurants across the UK, and makes fresh pasta for top London chefs, will teach you how to create the perfect fresh pasta from scratch, developing specific technical skills around ideal dough consistency, different types of pasta dough, rolling, shaping & cutting, mess-free filling, and different sauce-making techniques.
By the end of the masterclass, you’ll come away with a whole array of new skills you can’t get from a cookery book and the confidence to tackle fresh pasta from scratch any day of the week, saving yourself a fortune on deli prices into the bargain!
Masterclass I
- Spinach ravioli stuffed with a cheese and spinach filling, dressed in a beurre blanc and sage sauce
- Stripey bon bon pasta with a sundried tomato and mature cheese filling, accompanied by a sweet pepper & mint sauce
Masterclass II
- Gnocci with Melanzane– soft dough dumplings made with potato and served with a traditional Italian sauce made from aubergine, mozzarella, cherry tomatoes and basil
- Lasagna, probably the Italian best seller dish of all time! Thousands of years of tradition, curiosity and tips regarding this delicious and comforting dish for all family. Learn how to made from scratch using sustainable and healthy ingredients for everyday delightful!
Masterclass III
- Gnocci with Melanzane– soft dough dumplings made with potato and served with a traditional Italian sauce made from aubergine, mozzarella, cherry tomatoes and basil
- Spinach ravioli stuffed with a cheese and spinach filling, dressed in a beurre blanc and sage sauce

Coronavirus: safety measures are in place throughout our Cookery School programme.

Vegan, vegetarian and dairy free.
You can select your dietary preferences and inform us about any allergies or other requirements during checkout.
What do people think:
“Enjoyed seeing how it should be done. Obviously a real expert.”
“Very clearly explained and fun to learn new skills.”
“Marcello provided great background information and was very good at explaining things.”
“All the explanation, details and tips provided by Marcello were great and useful.”