With limited spaces available book now to avoid disappointment!
Love your Pasta Evangelists deliveries but want to take your fresh pasta skills to new heights? Our pasta school is perfect for those looking to learn the skilled techniques of pasta fatta a mano (pasta made by hand). You will be taught artisan techniques and ancient traditions which have been passed down in Italy through the centuries.
In this authentic masterclass, our Pasta Chef will take you to the vibrant city of Naples with it's narrow streets and grand buildings steeped in culture.
In this class you will learn to make Maccheroni al ferretto a traditional white dough from Naples made only with Semola and water.
This class is suitable for vegetarians and vegans.
What's included?
- Your Pasta School session will last for two hours
- Get to know your new classmates over antipasti served on arrival.
- Unlimited Prosecco available throughout the rest of the session.
- This class is suitable for vegetarians
- Sit down to enjoy your pasta masterpiece at the end of the class with your classmates
Location: The Pasta Academy, 90-98 Goswell Rd., London EC1V 7DF
Allergen Information
Whilst we take all reasonable precautions to prevent cross-contamination, we cannot guarantee that any of our products will be 100% free of allergens. All dishes may contain traces of the 14 major allergens. Unfortunately, for safety reasons, our teams are unable to make changes to the ingredients or preparation of our dishes to accommodate dietary requirements. We make every effort to remove them during preparation, but please be aware that your food may contain parts of bone, shell or pips. We continually alter our recipes to improve them, please be sure to check the allergens each time you purchase. To view our allergen chart, please click HERE.
Refund and cancellation policy:
Our class tickets are non-refundable, but you may request to transfer to another class up to 14 DAYS before the start of the course. Please click here to view our full Terms & Conditions, under 'Events', section 8.
