This masterclass will guide you through making fresh pasta using both egg dough and semolina dough, introducing the characteristics and uses of each.

You’ll practise a range of shaping techniques, including hand-formed pasta, machine-rolled and cut strands, and filled varieties. The session focuses on building confidence with dough preparation, rolling, shaping, and handling, alongside tips for achieving good texture and flavour.

Guidance will be provided on adapting recipes and techniques for home kitchens, as well as ideas for simple sauces to complement your pasta.

Enjoy some pasta together at the end of the class and the rest you’ll take home.