The Farm – Stratford Upon Avon

The Farm at Stratford Upon Avon welcomes Carmla Sereno Hayes, renowned Italian food expert and specialist pastaia pasta maker . Below you can find our first group of initial classes. All booking can be made via ‘The Farm, Stratford Upon Avon’.

The Farm, King’s Lane, Statford Upon Avon, CV37 0QA    (01789) 731807

Carmela is an Italian food writer and cookery tutor specialising in the art of ‘Pasta’. From simple yet delicious dinner party dishes to elaborate desserts and mesmerising yet stunning pasta dishes. Carmela’s mantra is to cook all dishes within our UK seasons whilst showing and highlighting the beauty that can be made and presented from the humble Italian kitchen. Carmela’s classes will open your eyes to the wonder and possibilities that can be found within the arms of the 20 regions that embrace Italy. From the Northern regions which feature heavily the use of butter, rice, polenta, truffle and game to the southern regions which showcase the abundance of seasonal vegetables, fruits, fish, seafood, pasta and olive oil. Are you ready to learn the correct skills to master the perfect risotto, the smoothest polenta or a simple plate of perfectly pinched tortellini pasta? 

Saturday 7th March   £130.00  9.30 – 3.00pm Pasta Masterclass   
No previous experience necessary as Carmela will guide you through every stage of this pasta masterclass. Beginning with a demonstration on how to make a semola and egg dough, Carmela will then make some vibrant vegan spinach dough and also a beetroot and tomato pasta dough. This class is fully hands on. You will master how to make all manner of different pasta doughs, use a pasta machine confidently and make at least 10 different shapes, from unfilled to a variety of filled pasta shapes including Carmela’s signature egg yolk laminated raviolo. A demonstration of 2 sauces will also be included.

Wednesday 4th March £95.00  – 9.30 – 12.30pm – Risotto & Arancini Masterclass    
The class will begin with how to make perfect chicken and vegetable stock, followed by an explanation of the different risotto rice’s you are able to use. Followed by a master class in how to make 3 flavours of risotti. Wild mushroom risotto, a saffron risotto and a pumpkin and amaretto crumb risotto. When you make risotto always make double and enjoy the Sicilian street food that is arancini, risotto balls. You will roll, fill, dip and deep fry some arancini and make a simple tomato sugo.

Awaiting new date! £65.00 – Children/ teenagers class – 9.30 – 12.30pm
Students will learn how to make a semola dough and a typical egg- based pasta dough. Students will taste the egg pasta and use fresh herbs to laminate and decorate the pasta prior to creating. Then it will be time to create a few shapes that will consist of farfalle (bows), garganelli (tubes), cavatelli, Cappelli (hats) and spaghetti. Carmela will also demonstrate two seasonal sauces.

Thursday 27th February & 12th March – £95.00 9.30 – 12.30pm Pasta & Sauces Masterclass 
Carmela will demystify how to make 5 sauces and pair them with dried pasta. This class will also show you how to make fresh potato gnocchi. The menu may change but here are the chosen sauces to pair with gnocchi and dried pasta:
Ricotta and basil pesto served with trofie pasta.
Fresh potato gnocchi served with an incredibly indulgent gorgonzola sauce.
Cavatelli pasta served with a cherry tomato, vine and rind sauce.
How to make a classic spaghetti carbonara.
Fresh cuttlefish pasta tagliatelle served with clam, mussel and saffron sauce.

Awaiting new date –  ‘Ladies that Lunch’ – Italian desserts 9.30 – 1.00pm
Carmela will guide you through a few of her favourite sweet treats. From a simple whipped

zabaglione to her peach bellini tiramisu, dark chocolate and pistachio cantuccini biscotti and a simple vanilla pannacotta with a berry compote and hazelnut pasta biscuit. Each student will make a tiramisu to take home and enjoy.

Awaiting new date  £95.00 9.30 – 12.00pm  Sweet Pasta workshop, demo and tasting

In this newly developed pasta class Carmela will guide you by teaching you how to make a variety of different sweet pasta doughs, transforming them into chocolate pasta filled with hazelnut and mascarpone, finished with an orange infused cream, fresh pear filled mezzaluna pasta oven baked, deep fried pasta chiacchiere dusted in 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.