Join us for a hands-on pasta-making experience with expert Italian chef, Chiara Tomasoni, where you’ll learn to mix, knead, roll, cut, shape, and cook various traditional fresh pasta from scratch. You’ll also create seasonal sauces to complement your creations.
Your day begins with an introduction to the key ingredients for perfect pasta. We’ll emphasise the importance of sourcing organic eggs and using British flours—depending on the day, you might work with wholemeal, spelt, or even pea flour!
Next, get ready to knead your own dough. Start by making egg pasta and crafting a variety of shapes, including delicious stuffed tortellini or ravioli. You’ll also learn to prepare versatile semolina dough and homemade gnocchi, as well as a green, half-wholemeal tagliatelle using spinach or nettles combined with local flours.
Our expert chef will guide you in preparing, shaping, cooking, and pairing your pasta with freshly made sauces like classic tomato, carbonara, and delicious puttanesca.
By the end of the day, you’ll leave with an array of hand-crafted creations, including tagliatelle, gnocchi, orecchiette, stuffed pasta, and delightful sauces.
“Absolutely brilliant course. Well structured and excellent tuition. Great fun whilst learning. Highly recommended.” Richard, April 2023
10:00 - 17:00
You will meet your host and start the day with tea, coffee and a treat fresh from the kitchen.
Start by making your doughs: classic 00, wholesome green, and semolina.
We will discuss the importance of ethically sourcing ingredients, and you'll learn how to use alternative flours to create exciting variations of classic dishes.
Next, you’ll focus on pasta shapes and sauces, learning which shapes pair best with different sauce styles. Using the fruits of your morning’s work, you’ll create a delicious dish for lunch.
Enjoy your handmade pasta and sauce, served with a vegetable side dish from the kitchen, followed by a delightful dessert.
After lunch, you'll dive into making gnocchi, along with exploring additional shapes and sauces. You’ll learn about commercial salami cabinets and drying/fermenting chambers, as well as professional smokers. Discover how to use hot and cold smoking techniques to create delicious items like bresaola, pastrami, salt beef, and venison ham.
You’ll make filled pasta using seasonal ingredients sourced from our garden and local suppliers.
You'll have time to chat with your fellow scholars and the River Cottage team before heading back up the hill at 5 PM, with your homemade pasta in hand.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
If you would like to stay at the heart of River Cottage, we offer overnight accommodation at River Cottage HQ in our beautiful 17th century farmhouse. We have three stylishly refurbished bedrooms for B&B plus the 2-bedroom Gardener's Cottage. These get booked quickly so for more information go to rivercottage.net/stay to book. Alternatively, we have put together a list of our local accommodation which includes B&Bs, self-catering, hotels and camping.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Sorry, we’re afraid this course is not suitable for those who are vegan or have wheat intolerances.