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Sat 4 May 2019, 9:00am–3:00pm

Where: New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, CBD, Auckland

Restrictions: All Ages

Discover how simple it is to make and cook your own fresh pasta in this hands-on evening course.
Learn the techniques of making pasta dough, rolling it out, cutting into fettuccine or filling and shaping into ravioli or tortellini, before using in a variety of dishes.

Make a range of delicious recipes to take home and enjoy, with techniques you will use again and again.

Our small classes and hands-on teaching means you'll gain practical skills and a greater understanding of the foundation of Italian food.

Recipes include:
- Fresh egg pasta, with flavoured varieties
- Tagliatelli with carbonara sauce
- Ragu all bolognese
- Ravioli with spinach and ricotta
- Pesto sauce

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