The Italian way to make fresh pasta!

In this step-by-step class, you will learn how to combine flour and eggs to make a soft, silky dough by hand and roll it using a pasta machine.

I am very thrilled because for this class I have teamed up with Rachele - another great pastaia - from Restaurant Italy 528. We will make two kinds of egg pasta typical to the Emilia-Romagna region, tagliatelle and tortelloni.  

Tagliatelle is a well-loved and well-known pasta. This pasta looks like long, flat ribbons similar in shape to fettuccine, we will cook them in a creamy mushroom sauce.  

Tortelloni are a kind of ravioli, that will be filled with one of the most decadent fillings: the simple and delicious combination of slowly roasted spinach and ricotta served with a brown butter and sage sauce.  When our pasta is ready we will have lunch together with good Italian wine. 

Please note that both sauces are vegetarian.

During the class we will serve tea, coffee and snacks and we will be making enough pasta so that you can take some home and share it with your family or friends.

Class time: 3 h

Location: Restaurant Italy 528, 528 Mount Alexander Road, Ascot Vale

Have questions? Email Marina at marina@pastajourney.com.au or call 0476178640