Fresh Pasta Mastery: A Hands-On Fresh Pasta Experience
Join us for an immersive, hands-on four-night pasta course where you'll master the art of making fresh, homemade pasta from scratch!
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Tue 06 May
- $210.00 incl. GST
Sessions
Session 1
Tue 06 May 19:00 - Tue 06 May 21:00At Selwyn College, Auckland.Session 2
Tue 13 May 19:00 - Tue 13 May 21:00At Selwyn College, Auckland.Session 3
Tue 20 May 19:00 - Tue 20 May 21:00At Selwyn College, Auckland.Session 4
Tue 27 May 19:00 - Tue 27 May 21:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Join us for an immersive, hands-on four-night pasta course where you'll master the art of making fresh, homemade pasta from scratch! We will guide you through the process of crafting different pasta shapes, learning essential techniques for kneading, rolling, and cutting dough, and preparing rich, flavourful sauces to complement your creations. During the course you will learn about ravioli, tortellini, lasagne, cannelloni, Fettuccine Carbonara, Pasta Alfredo, Mushroom and Chorizo Linguine, Gnocchi Pietmontese.
Course outline
Night 1: Introduction to Pasta Dough
Start with the basics—learn how to make the perfect pasta dough using simple ingredients. You'll practice rolling and shaping your dough into classic styles like tagliatelle and fettuccine, paired with a traditional sauce to highlight the fresh pasta.
Night 2: Shaping & Stuffing
Explore more advanced pasta techniques by shaping filled pasta such as ravioli or tortellini. We’ll teach you how to properly stuff and seal your pasta, followed by creating a delicious sauce to elevate the dish.
Night 3: Specialty Pastas & Sauces
Dive into regional specialties with hands-on experience shaping gnocchi or pappardelle. Learn how to prepare sauces from scratch, such as a rich Bolognese or creamy Alfredo, and discover how to pair them with your fresh pasta.
Night 4: Creating Accompaniments & Finishing Touches
Wrap up the course by perfecting the art of pairing your homemade pasta with complementary sides like roasted vegetables or fresh salads, and finish with tips on plating and presentation to create a truly restaurant-quality meal.
Throughout the course, you’ll gain confidence in your pasta-making skills, while also learning how to balance flavours and textures. By the end of the four nights, you'll be able to create fresh pasta and accompanying sauces at home, bringing the taste of Italy to your kitchen whenever you desire. Perfect for food lovers, aspiring chefs, or anyone looking to elevate their cooking skills!
What to bring
A tea towel each evening plus a container for any food to take home.
About your tutor, Mark
For many years I have been the floating Chef Manager for Compass at Elizabeth Knox and St Andrews villages. I moved to Caterplus to run the OnsDorp kitchen as well as continuing with relief work at Elizabeth Knox.
I have held various positions in function centres including three years at the Auckland Racing Club, two years at Walter Peak and as a temp chef for Compass. l ran the kitchen at the Bruce Mason Centre. l have also been a temp chef in Skycity in their functions department as their senior chef de partie temp, including four summers at the ASB Classic, two of them in the players lounge.
For seven years l taught at two cookery schools, Cornell/Pbrs and Aspire2. With PBRS l was the senior chef tutor for Queenston College, teaching British, European and American dishes online for the Halal/Indonesian market.
At the present time, l am a casual chef for Country Club Huapai and Providore.
