In this course gives Anna Pearson an overview of the world of pasta from the Alps to Sicily. Afterwards, three different types of pasta will be made together. Anna shows what to look for in ingredients and technique, so that at the end everyone has the necessary know-how to start pasta production at home easily and without professional equipment. The pasta made in the course will be served with matching sughi for a shared meal. Course participants will receive detailed instructions to take home.
Suitable for vegetarians - please specify when registering.
Saturday, March 16, 2024
CHF 155.00 incl. catering
This course is fully booked.