Course Programme
Enjoy learning and practising, under the experienced guidance of our chef tutors, the fundamentals of this beloved and celebrated cuisine. Join us to create these Italian classics from scratch, including pasta using our secret dough recipe.
Discover firsthand when it is important to use the right flour and how the fresh pasta dough should ‘feel’ during the various stages of production.
Skills Covered
- Fresh egg pasta dough (plus colour variations)
- Resting and rolling (thicknesses for different shapes)
- Cutting and shaping (ribbon pasta, Tortellini and Ravioli)
- Various fillings, sauces and garnishes
- Cooking ‘al dente’
- Selection of recipes for meat, fish and vegetarian
- Italian style breads, cakes, biscuits and desserts
Typical recipes covered
- Focaccia
- Semolina Dough
- Basic Pasta Dough
- Black Pasta Dough
- Gnocchi
- Salsa Verde
- Sage Beurre Noisette
- Bunet
What’s Included
- Beverages and biscuits from the bar
- 75% hands-on practical cookery
- Interactive demonstrations
- Live feed TV screens to capture expert skills
- Professional tuition and qualified advice
- Sit-down lunch
- Complimentary glass of wine (or non-alcoholic alternative)
- Local Dorset ingredients
- Use of WhitePepper training kitchen
- No weighing up
- No washing up
- Recipe packs to take home
