PASTA

4 hour class

£75 per person

10am – 2pm

Location – Parrs Wood High School

Half price concessionary rate available.
Click here for info.
(Terms and conditions apply)

Pasta

£37.50 – £75.00

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Pending further changes to the restrictions, we currently plan to resume our Cookery School sessions on May 22nd, with full PPE and social distancing in place. In the meantime, please join us for an Online COOKAlong to help support our continued 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

Italian born Marcello Ghiretti has worked with Italian chefs since he was 11. He studied Italian and French cuisine in Switzerland, returning to his home town of Parma to specialise in pasta making. After being a sous chef for 10 years in two 3-Rosette restaurants, he then went onto work in two Michelin starred restaurants and the acclaimed Italian cooking school Alma La Scuola Internazionale Di Cucina, where his skills in bakery and pastry were further honed.

He also has experience in wine and olive oil tasting, a Masters in nutrition, a Chinese medicine diploma, and a professional macrobiotics and personal training diploma. He’s lectured at major universities and hosted visitors from cookery schools in Losanne, Parma, New York, Boston and London. Marcello has written and published his recipes and is currently Head Pasta Maker for all Piccolino restaurants in the UK, where he also runs master classes for the group.

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.”