Making your own fresh pasta, rolling it out, shaping it, hanging it to dry and then sharing it with friends or family is one of the most compelling food experiences out there. In this workshop, you will learn the knack of mastering how to make the most beautiful, silky, fresh pasta. You will pick up all the tips and knowledge on how to perfect the texture, shape and ultimate taste of the world's favourite food. You will then learn how to make three easy homemade pasta sauces using the base ingredients of tomatoes, olive oil and cream. We will finish with a tasty and authentic pasta lunch with everything we prepared together.
About your host
Ruth Wassel is one of our Triggerfish resident cooks. She spent 10 years living and cooking in Naples, Italy. She was a tutor at the Ballymaloe Cook School for two years and is passionate about cooking with the best of Irish ingredients. She has written for Food and Wine Magazine and has done cookery demonstrations all over Ireland for Gaggenau, Neff, Siemens and KitchenAid. She cooks for Bora in Ireland and London and does regular demos for the diabetic centre in St James hospital.
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