Hand Rolled Pasta with Sausage & Fennel Ragu Cookery Class


Learn how to make and shape a simple, versatile fresh pasta dough and a delicious sauce

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1:00 pm
2:30 pm
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8 Jan
8 Jan
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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


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


  • 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


  • 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.


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