Pasta is an incredibly versatile ingredient – it can take centre stage in a showstopping main course or serve as a beautiful accompaniment to other ingredients. The making of pasta is truly an art form and by the end of this course you will be able to demonstrate a fantastic selection of skills that will allow you to make pasta at home with confidence.
On this course you could be making pasta from tagliatelle to tortellini, rigatoni, squid ink pasta and rich yolk pasta, and dishes such as seafood tortellini with chilli and ginger broth, and old Cornish pork ravioli. Over the course of the day you will go from making the dough, to cutting, drying, understanding how to store and cook this fantastic ingredient, you may even get to see how to colour the pasta depending on which dish you will be cooking that day.
Throughout the day you will cook a starter, main course and a dessert – one of which will be part of your well-deserved lunch, which will be served by the team at Paul Ainsworth at No.6.
All courses are created using fresh ingredients, so each day will vary. Lunch is served with wine personally selected by our sommelier to complement your dishes, or if you prefer you can choose our homemade lemonade or another soft drink.
8th, 9th and 10th August, 10:00 – 16:00 £225
3rd, 4th and 5th October, 10:00 – 16:00 £225
28th, 29th and 30th November, 10:00 – 16:00 £225
How to book
Call our reservations team on 01841 550 950 to find out more.
Your day will begin at Paul Ainsworth at No.6 with a light breakfast served in Florence Parker, you will be given a guided tour of the No.6 Kitchen, then up to the Mahé Cookery School to start your course, a two course lunch will be served by the team at No.6 afterwards you will continue your cookery course with more treats along the way.
All the food you prepare will packaged up ready for you to take home in a beautiful bag for you to enjoy.