Learn to cook & master authentic Italian dishes with a modern day twist!
Carmela’s Pasta Room – Italian Cookery Classes in Northamptonshire
Step inside Carmela’s Pasta Room, where Carmela Sereno shares the craft, culture, and joy of authentic Italian cooking.
As a renowned pastaia, recipe developer, and host of sold-out supper clubs, Carmela brings decades of skill and artistry to every class she teaches. Limited to just 3–4 students, her classes offer hands-on guidance, authentic Italian techniques, and a modern twist on traditional dishes. All taught inside her bespoke cookery studio in Northamptonshire. From handmade ravioli, tagliatelle, and more to regional classics, you’ll learn the secrets that make Italian food unforgettable.
These classes are for anyone who wants to cook Italian food with confidence, creativity, and true Italian spirit.
Why Join?
- Exclusive small groups: Only 3-4 students per class for hands-on attention
- Authentic experience: Learn the art of fresh pasta and traditional Italian dishes
- Flexible options: Classes tailored to suit your appetite, skill level, and budget
- Perfect gift: Treat yourself or surprise a friend with a gift voucher
What You’ll Discover
- Mastering fresh pasta doughs (tagliatelle, ravioli, gnocchi, and more)
- Classic sauces and regional Italian recipes
- Tips and tricks from Carmela’s years of expertise
- A fun, relaxed atmosphere with plenty of tasting along the way
Pricing
- Prices are per person
- Small group exclusivity ensures maximum learning and enjoyment
Welcome to The Pasta Room
About the Space
The Pasta Room is a bespoke room just off Carmela’s main family kitchen. It’s the heart of recipe development, cookery classes, and social media presentations — all held from Carmela’s family home.
Parking
There is ample parking available either on Carmela’s driveway or within the cul-de-sac.
Containers
Bring plenty of your favourite storage containers — you’ll want them to take home all the freshly made pasta and dishes you create.
Apron
An apron will be provided for you to wear throughout the course.
Dietary Requirements
If you have any dietary requirements, please notify Carmela at least 72 hours before your class so adjustments can be made.
Course Content
Recipes and course content may vary depending on seasonality and the availability of certain ingredients. This ensures every class is fresh, exciting, and rooted in the best produce.
Weekend Classes
Please note that classes are not held on Saturdays or Sundays. The Pasta Room runs only on weekdays.
Pasta Room Classes
Beginners Italian Pasta Making – Unfilled
Carmela will start at the very beginning by teaching you the art of simple pasta making. Learn to make pasta the traditional way, by hand, on a wooden board. From a simple fresh egg pasta dough and semola pasta dough (semola di grano rimacinata) transforming the dough into delicate strands of spaghetti, tagliatelle, farfalle, gnocchetti sardi, cavatelli, garganelli, sopresini and other hand rolled, unfilled shapes. Learn to make decorative freshly pressed (laminated) herb and flower pressed pasta dough. We will also make a fresh, seasonal pesto. Pasta making is a hands-on course. Simplicity at its best!
Please note the format of the class will change seasonally.
Bring along a container to take your freshly made pasta home.
E, G, N, C, D
9.30 – 1.30pm £115.00pp
Monday 12th January 2026
Tuesday 3rd February 2026
Wednesday 4th February 2026 – Two spaces remaining
Wednesday 25th February 2026 – SOLD OUT
Thursday 5th March 2026
Tuesday 24th March 2026
Venue: Carmela’s Pasta Room
Intermediate Italian Pasta Making – Filled Pasta
Carmela will explain, demonstrate and teach you the beauty of filled pasta. From a simple mezzaluna (half-moon) to pretty tortellini, ravioli, scarpanocci, pasta lorda and her beautifully detailed tortelli. Carmela will also demonstrate a quick cherry tomato sauce or freshly made seasonal pesto and pasta filling. You will use skills acquired in the beginners course, however attending the first course is not essential. This is a hands-on course.
Please note the format of the class will change seasonally.
Please bring along a container to take your fresh pasta.
E, G, D, C, N
9.30 – 1.30pm £115.00pp
Thursday 15th January 2026
Tuesday 20th January 2026
Thursday 5th February 2026
Friday 20th February 2026 – Two spaces remaining
Tuesday 3rd March 2026
Wednesday 11th March 2026
Tuesday 31st March 2026
Venue: Carmela’s Pasta Room
Advanced Italian Pasta Making – Colouring pasta by hand
Learn to colour and master the art of stunningly beautiful coloured pasta. Carmela will marvel you with her passion, knowledge and love of pasta. Using vegetables and fruits as the colouring agent you will learn to colour and stripe pasta whilst making the dough into a variety of hand rolled shapes, both filled and unfilled. Attending the beginners and intermediate pasta classes would be advised but not essential as Carmela will guide you through each step.
Please note the format of the class will change seasonally.
Please bring along a container to take home your pasta.
E, G, D, N, SD, M
9.30 – 1.30pm £115.00pp
Wednesday 11th February 2026
Thursday 12th March 2026
Venue: Carmela’s Pasta Room
Regional pasta tool class
In this newly formatted class, Carmela will teach you how to use some regionally traditional pasta making tools, showcasing unique textures and shapes within each pasta dough.
Bigoli – A thick, long pasta, hailing from the region of Veneto. This pasta is extruded with a bigolo machine (as seen in the photo).
Gnocchetti sardi – This is a small semola shape, made with a traditional wicker basket know as (‘u crivu’). Served with a fennel sausage, tomato and saffron sauce
Spaghetti alla chitarra – This leggy pasta is made and pressed on a harp looking tool, created a square cut, think pasta. Hailing from the region of Abruzzo.
Garganelli – An egg-based tube with pointed edges, from the regional of Emilia Romagna. They are formed and rolled with a tiny pin or dowel, over a reed board known as a pettine board.
Cavatelli roller – A fun machine, that is clamped onto a tabletop and the pasta is rolled into sausage and fed through the rolling mechanism and cut independently. A favourite of mine. Born in the region of Molise.
Passatelli – Pasta made with breadcrumbs, Parmigiano Reggiano and egg. This pasta is from the Emilia Romagna region of Italy and is made using a press.
A truly wonderful cucina povera pasta that pairs perfectly with a delicious bowl of brodo.
Please bring along a container to take home your pasta.
E, G, D, N, SD, M
9.30 – 1.30pm £115.00pp
Email Carmela for a regional pasta tool class date – Info@carmelas-kitchen.com
Venue: Carmela’s Pasta Room
Sauces class
If you require inspiration when it comes to pasta sauces, then this class if for you! Carmela will teach you five pasta sauces that you will be able pair beautifully with your favourite dried pasta shapes when you get back home.
Trofie pasta with freshly made basil pesto, potatoes and green beans
Bolognese ragu or a meat based ragu
Taleggio, speck and cream sauce or a carbonara sauce
Minestrone using ditalini
Pesto sauces:
- Basil pesto
- Sun-dried tomato and roasted pepper pesto
- Asparagus pesto
- Courgette pesto
Please note the format of the class will change seasonally.
Bring along a container to take your freshly made pasta home.
E, G, N, C, D
9.30 – 1.30pm £125.00pp
Wednesday 21st January 2026
Tuesday 17th February 2026 – Two spaces remaining
Tuesday 17th March 2026
Venue: Carmela’s Pasta Room
Mastering The Art Of Sweet Pasta
Carmela will guide you by teaching you how to make a variety of sweet pasta doughs. Transforming each dough into a variety of dishes. Chocolate pasta filled with hazelnut and mascarpone finished with an orange infused cream. Fresh chickpea and jam filled mezzaluna pasta oven baked or deep fried, pasta chiacchiere dusted with vanilla icing sugar and struffoli drizzled in honey and hundreds and thousands. A taste of something sweet as a treat or to finish off a delicious meal.
Please note the class format will change seasonally.
Please bring along a container to take home your freshly made pasta.
E, G, D, SD, N, M
9.30 – 1.30pm £115.00pp
Thursday 22nd January 2026
Thursday 19th February 2026
Friday 13th March 2026 – 2 spaces remaining
Venue: Carmela’s Pasta Room
Seasonal Italian – Savoury
Seasonal Italian cookery. For this class you will learn how to cook and make the following:
Chickpea farinata, topped with honeyed ricotta or aubergine polpette.
Vegetable brodo (stock) with Parmigiano Reggiano rinds.
Deliciously wonderful seasonal risotto.
Arancini (r)ice balls filled with mozzarella and basil.
Finishing off with ricotta gnocchi or spinach and ricotta gnudi, poached and served with either browned butter and grated Parmigiano Reggiano or tinned cherry tomato sauce.
Please note the class format and recipes will change seasonally.
Please bring along a container to take home some of the freshly made dishes.
E, D, SD, N,
9.30 – 1.30pm £125.00pp
Monday 26th January 2026
Tuesday 24th February 2026
Wednesday 25th March 2026
Venue: Carmela’s Pasta Room
Italian Biscotti, Desserts & Bakes
If you adore a sweet treat, then have a tempting look at this course:
Tiramisu with a seasonal twist.
Hazelnut and almond ‘Baci di Dama biscuits.
A lattice crostata tart made with olive oil pastry and jam.
Almond twice baked biscotti.
Please note the class format will change seasonally.
Please bring along a container to take home some treats.
E, D, SD, N,
9.30 – 1.30pm £125.00pp
Wednesday 28th January 2026
Thursday 26th February 2026
Wednesday 4th March 2026
Venue: Carmela’s Pasta Room
Inside the Pasta Room
Cancellation policy
Rescheduling by Participants – If notice is given, we will try to accommodate a change of date up to 7 days before the scheduled class.
Refunds – No refunds will be issued for last-minute cancellations or no-shows.
Cancellation by Carmela – Carmela reserves the right to cancel a cookery course with up to 72 hours’ notice.
Please note that the working ‘Pasta room’ where classes are undertaken is not a controlled environment hence any gluten intolerances cannot be guaranteed due to the nature of the class and airborne particles.
Allergens: C-Cereals , CE-Celery, N-Nuts, D-Dairy, G-Gluten, L-Lupin, P-Peanuts, SD-Sulphur Dioxide, M-Molluscs, CR- Crustaceans, E- Eggs, MU-Mustard, SO-Soya, F-Fish, SE- Sesame
Please notify us at the time of booking of any allergies, to see if we are able to accommodate them.
