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)
- 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
- 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.