Handcrafted Fresh Pasta & Regional Italian Sauces

A different region and a different dough each time — and a table at the end of every one of them.

Booking now
Each session3 hr a session
How oftenOnce a week
Cohort8–12 per cohort
SeasonYear-round · a new cohort starts each month

What you leave with

Four regional doughs in your hands, and a communal pasta feast to finish

A deep dive into regional Italian pasta traditions around flour-dusted wooden tables. Egg dough and hand-rolled ribbons from Emilia-Romagna, stuffed shapes from the north, semolina extrusions from the south.

Sauce is taught as the partner of the shape rather than as a separate subject, because that is how it actually works: butter and sage want tagliatelle, sugo wants orecchiette.

What makes this one worth it

  • Egg Dough Foundations & Long Ribbons (Emilia-Romagna)
  • Stuffed Pastas & Delicate Fillings (Northern Italy)
  • Semolina & Water Extrusions (Southern Italy)
  • Extruded Shapes, Coloured Doughs & Graduation Feast

What is included

  • All 4 sessions of the 4-week cohort — 12 hours of instruction
  • A place held for you for the whole run, in a cohort of 8–12
  • Every piece of equipment listed below, provided on the day
  • Your instructor, and their attention in a group this size

What to bring

  • Water, and something to eat if you want it
  • Nothing else — the kit is provided

How it runs

Once a week · 3 hr a session

Frequency
1x / week — 3 hours a session
Session length
3 hr
Each month
4 sessions, about 12 hours
Cohort size
8 – 12 participants
Where
Outdoor farm kitchen / covered culinary veranda
Level
Beginner to Intermediate (Level 1)
Commitment
Monthly — stay as long as it is worth it

What you cover, in rotation

The group works through these in order and then begins again on fresh ground. Join at whatever stage it is on — nothing here assumes you were there for the last one, and nothing runs out — or drop in for a single session if that is all you can manage.

  1. Stage 1Egg Dough Foundations & Long Ribbons (Emilia-Romagna)
    • Flour chemistry: Tipo 00 against Semola Rimacinata, and egg yolk ratios.
    • Hand kneading, gluten alignment, and the science of the rest.
    • Sheet rolling with a mattarello; tagliatelle, pappardelle and tagliolini.
    • Classic butter-sage and Parmigiano-Reggiano emulsion.
  2. Stage 2Stuffed Pastas & Delicate Fillings (Northern Italy)
    • Ricotta-herb, roasted squash and braised filling matrices.
    • Folding tortelli, agnolotti del plin and ravioli doppie.
    • Managing the moisture barrier that stops them leaking when boiled.
    • Brown butter, crispy sage and hazelnut finishing.
  3. Stage 3Semolina & Water Extrusions (Southern Italy)
    • Eggless semolina dough ratios and warm water binding.
    • Hand-shaped orecchiette, cavatelli, trofie and busiate.
    • Slow-simmered regional tomato sugo with wild herbs and chilli oil.
  4. Stage 4Extruded Shapes, Coloured Doughs & Graduation Feast
    • Naturally dyed doughs: spinach, beet, charcoal and squid ink.
    • Brass die extruder mechanics for rigatoni and bucatini.
    • A multi-course communal feast with regional wines and olive oil.

4 sessions in the cycle, then it begins again on new ground.

Who leads it, and what is provided

Led by Italian artisan pasta chef / pastaio.

Hands-on dough coaching, culinary history narration, and safety.

On the table when you arrive

  • Wooden pasta boards
  • Brass cutters and rolling pins
  • Gnocchi boards
  • Induction burners and cookware

When it runs

August 2026

M
T
W
T
F
S
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Runs Not running

Saturday 8 August

  • 10amup to 12 guests

Usually runs Saturdays.

This is the operator’s schedule, not live seat availability. We check the date with them and come back to you — nothing is booked or paid for here.

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