There is nothing more therapeutic than getting your hands all up in some dough, and as the weather cools down there’s no better time to learn how to make fresh pasta. With a glass of red wine in your hand, music playing and a pot of ragu bubbling away on the stove top, it’s the perfect lazy weekend activity. Last year, Sophie and Camille spent five weeks at the Ballymaloe Cookery School in Ireland where they mastered the art of fresh pasta (among many other things), and were keen to share their knowledge with the world.
Last week, we hosted our first pasta class at Unserhaus (the beautiful showroom for Bosch, Gaggenau and NEFF), and it was an absolute hit. Attendees learnt how to make pasta dough; how to cut it in to different shapes; and how to make two different sauces: a killer slow-cooked pork shoulder ragu, and a sage and butter sauce. They drank interesting wines especially selected by Will, and then all sat down to enjoy the fruits of their labour.
So successful was our first class that we are putting on two more in May. These classes are for everybody, no matter what industry you work in, or what your skill level is. The only prerequisite is that you like to have a good time. So come along, make some delicious food, drink some great wines and go away with a new skill to impress the people you love. More information and tickets via the link below.