A Passion for Pasta

Class details

2020 sees us welcome Carmela Hayes to The Cookery School.  Carmela is a passionate Italian cookery tutor who specialises in the art of making pasta known as a pastaia (specialist pasta maker).

From simple yet delicious dinner party dishes to elaborate desserts and mesmerising yet stunning pasta dishes. Carmela’s mantra is to cook all dishes within our UK seasons whilst showing and highlighting the beauty that can be made and presented from the humble Italian kitchen. Carmela’s classes will open your eyes to the wonder and possibilities that can be found within the arms of the 20 regions that embrace Italy. From the Northern regions which feature heavily the use of butter, rice, polenta, truffle and game to the southern regions which showcase the abundance of seasonal vegetables, fruits, fish, seafood, pasta and olive oil. Are you ready to learn the correct skills to master the perfect risotto, the smoothest polenta or a simple plate of perfectly pinched tortellini pasta? A feast for the eyes as well as the tummy!

This pasta masterclass will focus on five pasta shapes and 5 unique sauces. Please note the menu may change depending on the availability of certain ingredients:

28th November 2020

• Fresh egg yolk raviolo with browned butter, black pepper and sage
• Pumpkin ravioli with an amaretto and browned butter crumb
• Garganelli with a slow cooked veal ragu
• Majoram cavatelli with a tomato and n’duja sauce
• Black cuttlefish ink pasta alla chitarra with fresh squid and mussels

26th March 2021

26^th February

Carmela will take you from basic pasta making and demystify any concerns you have, leaving you feeling inspired and confident.

Mastering basic pasta dough: Semola and water pasta dough plus the favourite egg-based dough using 00 flour.

• Hand turned ricotta and oregano cavatelli with a silky gorgonzola sauce
• Spinach spätzle with a speck and taleggio sauce
• Herb laminated ravioli with a breadcrumb filling served in freshly made vegetable stock
• Tomato cappelletti filled with a decadent pork, sausage and veal filling.

Class notices

Lunch will be of dishes made with the rest yours to take home.
Class dates: 28th November 2020 and 26th March 2021