Good food is about quality ingredients, treated with care and consideration. And few dishes highlight this as clearly as a wonderful pasta dish.

In this class, you’ll learn how to make a simple fresh pasta dough using semolina, flour and water. We'll then shape it, using basic equipment you already have at home (there’s no need for a pasta machine). We'll talk about how different shapes of pasta are intended for different kinds of sauces, and then put this knowledge to good use, creating a classic dish using humble ingredients.

What you'll learn:

• Learn how to make and shape a simple, versatile fresh pasta dough.
• Discover where the different types of pasta come from in Italy, and how to get the best from each variety.
• Make a delicious sauce with the secret ingredient that’s been in your kitchen all along!

Serves: 2 people

Duration: This class will last approximately 1 hour 30 minutes

Prepare ahead instructions: Prepare ahead for this course by chopping the broccoli.

Please have all your other ingredients weighed out and ready along with the equipment you’ll need.

Shopping list (serves 2)

Fruit & Veg - Prepare ahead by washing fruit & vegetables and chopping the broccoli

• Small head broccoli, cut into bite sized pieces including the stalks
• 2 cloves garlic
• 1 lemon

Meat

• 2 pork sausages (or vegetarian sausages for a meat free option)

Dairy

• 3-4 heaped tbsp crème fraîche
• 30g Parmigiano reggiano (or vegetarian hard cheese)

Store cupboard

• 2 tbsp olive oil
• Salt & black pepper, for seasoning
• 1-2 tsp fennel seeds
• 1 tsp chilli flakes
• 100ml dry white wine (can be substituted with water)

Weigh together into a medium bowl:

• 100g ‘00’ flour (or plain white/strong white flour), plus extra for dusting
• 100g semolina
• ½ tsp fine sea salt, plus extra for seasoning
• 100ml tepid water

Equipment

• Large pan filled with water for boiling pasta
• Large frying pan or saucepan, to make the sauce
• Pestle & mortar (optional, for crushing fennel seeds & garlic)
• Microplane, zester or fine grater
• Medium mixing bowl, for pasta dough
• Slotted spoon or colander, to drain pasta
• Measuring cup or jug
• Wooden spoon or spatula, for stirring
• Fork
• Butter knife
• 2 serving plates

Wine Pairing Suggestion: Monte Majone Chianti Classico - The acidity in this wine contrasts the creamy sauce, whilst the light red fruits and herby notes complement the ragu beautifully. A full bodied white wine with high acidity would also be an excellent pairing.

• About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.
• Joining an online experience: Our online experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your online experience, we’ll send you full details on how to join.
• Please note we may record this session for internal purposes.
• Please note T&Cs apply.