Artisan Pasta Making from Scratch with Silvana
- Windmill Road, Brentford, TW8 0QQ
- (Exact address will be provided after booking)
Learn the dying art of making pasta entirely by hand and enjoy a truly unique experience!
Under the expert guidance of Silvana, you will learn all there is to know about pasta and will create some of the most unusual and beautiful pasta shapes, traditional in Italy but virtually unknown in the UK.
Each month there is a new pasta to learn, new flours and flavours to explore, so you can come over and over again to refine your skills and enjoy a relaxing and fun afternoon with friends, old ones, or made on the day.
In the real Italian spirit, you will eat together with all the other guests, bonding over the delicious food you have made.
What to expect:
Five minutes before the lessons are due to start, head on the first floor, to room 2: Silvana will be waiting for you and you will get hands-on in kneading and shaping the dough into the most delicious pasta. You'll discuss the best cooking technique to get the pasta al dente and how to best match pasta and sauce.
The recipe will be emailed within 3 working days after the workshop.
Silvana is happy to make adjustments to suit special dietary needs but please provide at least 12 days notice in order to make the necessary adjustments. Contact her through the Funzing messenger.
What you need to bring:
Wear comfortable clothes, a short sleeved t-shirt, and flat shoes. Please, if possible, avoid wearing nail polish and hand jewellery. Please bring an apron or an old t-shirt to protect your clothes.
Suitable for anyone, no experience at all is required.
The schedule for pasta shapes/sauces 2018 is as follows:
January: Ravioli filled with ricotta and spinach, served with sage and butter. -egg pasta-
February: Ingannapreti served with tomato, mascarpone, and prawns sauce. Vegetarian option available, contact me for details. -egg pasta-
March: Garganelli alla Romagnola, served with a sausages and tomato sauce ragout. Vegetarian option available, contact me for details. -egg pasta-
April: Striped spirals (own pasta shape), served with puttanesca sauce. ~egg-free pasta~
May: Pesto flavoured olive’s leaves, served with ricotta sauce. ~egg-free pasta~
June: Chilli flavoured strozzapreti, served with capers, olives and anchovies sauce (If needing vegetarian, contact me for details) ~egg-free pasta~
July: Potatoes gnocchi, served with homemade basil pesto. -egg pasta-
September: Wholewheat maloreddus alla campidanese (sausages and tomato sauce. Contact for vegetarian option) ~egg-free pasta~
October: Pappardelle decorated with herbs, served with Bolognese sauce (vegetarian option available, contact me for details). -egg pasta-
November: multicolored striped stricchetti, made with chestnut flour, and served with cream and woodland mushrooms sauce. -egg pasta-
December: cocoa cappelletti, filled with gorgonzola and walnuts, served with butter and sage. -egg pasta-
Tutti a Tavola takes the right to change the menu at the last minute without notice, according to the availability of products.
- A brief introduction to the history of pasta
- How to mix different flours (according to the pasta explored on that month) and other ingredients to obtain a smooth pasta dough
- How to handle, pull, and fold the dough to obtain the pasta shape of the month
- How to match pasta and sauce
- The best cooking technique for the perfect pasta al dente
- Enjoy the delicious fruits of your labour
- Recipe notes
- All equipment (minus an apron) and ingredients
Book Your Spot£50 per adult, £40 per child
Tickets refundable up to 48 hrs before event