Course Overview

During the class, we will focus on two iconic types of pasta: tagliatelle and ravioli. Here’s what you can expect to learn:

1. Introduction to Fresh Pasta

- The history and types of pasta
- Basic ingredients for fresh pasta: flour, eggs, and water
- The importance of technique and hand skills

2. Preparing Tagliatelle

- How to make the perfect dough
- Techniques for rolling out the pasta
- Cutting and shaping tagliatelle
- Sauces and toppings to pair: we will prepare a delicious traditional ragù to accompany the tagliatelle

3. Creating Stuffed Ravioli

- Preparing the ravioli dough: achieving the right texture and consistency
- Creative and traditional fillings: ricotta and spinach, meat, or mushrooms
- Techniques for sealing and decorating the ravioli
- Ideal sauces to serve with ravioli: from butter and sage to more elaborate sauces

Chef Giuseppe Cimino
Our instructor, Chef Giuseppe Cimino, is a seasoned expert with years of experience in the finest Italian restaurants. He has a contagious passion for traditional cuisine and exceptional skills in teaching. Throughout the course, he will share not only practical techniques but also tips and anecdotes that will make the experience both educational and enjoyable.

Who Is This Course For?
This course is suitable for everyone, from beginners looking to learn how to make fresh pasta to those with some cooking experience wanting to refine their skills. The goal is to make you comfortable with creating fresh pasta and give you the freedom to explore your creativity in the kitchen.

Practical Details
- Date: May 13th
- Time: 3 PM - 7 PM
- Location: St Julian's
- Cost: 89,00 euro
- Reservation: We recommend booking your spot in advance, as spaces are limited.