2020 sees us welcome Carmela Hayes to The Cookery School. Carmela is a passionate Italian cookery tutor who specialises in the art of making pasta known as a pastaia (specialist pasta maker).
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? A feast for the eyes as well as the tummy!
This pasta masterclass will focus on five pasta shapes and 5 unique sauces. Please note the menu may change depending on the availability of certain ingredients:
Fresh egg yolk raviolo with browned butter, black pepper and sage
Pumpkin ravioli with an amaretto and browned butter crumb
Garganelli with a slow cooked veal ragu
Majoram cavatelli with a tomato and n’duja sauce
Black cuttlefish ink pasta alla chitarra with fresh squid and mussels
Lunch will be of dishes made with the rest yours to take home.
15th February 2020 & 18th April 2020
£150.00 Per person
Teenagers Pasta Class
The class includes lunch of dishes made.
Sunday 19th April 2020
10.00am – 2.30pm
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.