Fresh pasta making

이런 걸 해요

You start with a well of flour and a few eggs, and a chef shows you how to bring them together into a smooth dough. While it rests you make a simple sauce, then roll the dough by hand or through a machine and cut and shape it: tagliatelle, ravioli, orecchiette or whatever the kitchen is known for. The best part comes last, when everyone sits down together to eat what they made, often with a glass of something on the side.

집에 가져가는 것

A full stomach, the recipes and the knack of making dough by feel. Some kitchens send you home with extra pasta too.

이런 분께 잘 맞아요

Food lovers, client evenings and teams who like to finish with a shared meal. Larger cookery schools can host a whole team at once.