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About This Webinar

Always wanted to make your own pasta at home? Our in-depth pasta masterclass will show you how to make the dough, plus the best techniques for rolling and shaping, no matter what your skill level.

Our expert Olivia Cavalli will also share her recipe for three delicious filled pastas and will field your questions in a troubleshooting Q&A.

What’s in the masterclass?

Our expert will guide you through the best techniques for making an egg-based dough and a flour-and water-based dough by hand. Discover how to expertly roll and shape dough to get restaurant-quality results, and learn proper cutting techniques for pasta such as tagliatelle and pappardelle.

A pasta masterclass wouldn’t be complete without a journey through filled pasta and Olivia will share her favourite recipes, combinations that work well and how you can continue to experiment at home.

Finally, you can ask Olivia all of your questions at the end of the class in a 30-minute Q&A to make sure you have all the knowledge necessary to make impressive pasta at home.

Your masterclass itinerary

Thursday 13 May at 12 noon (GMT) chef Olivia Cavalli will lead a 60-minute presentation followed by a 30-minute Q&A, focussing on how make perfect pasta at home.

What is a masterclass?

Our masterclasses go in depth into a particular bake or type of cooking, giving you all the skills you need to create professional results, every time.

Agenda
  • Learn how to make perfect dough
  • The simplest way to roll with a pasta roller
  • Cutting techniques and tips
  • How to shape dough
  • How to make and fill pasta
  • Pasta filling flavour combinations
  • Troubleshooting Q&A
When: Thursday, May 13, 2021 · 12:00:00 PM · London
Duration: 1 hour 30 minutes
Language: English
Who can attend? Anyone with the event link can attend
Ticket Price: £12.50
Dial-in available? (listen only): No
Featured Presenters
Webinar hosting presenter
Chef
BBC Good Food contributor Olivia Cavalli is a chef, food stylist, writer and photographer from London. She learnt how to cook from her Italian nonna who taught her the art of using simple ingredients, repurposing leftovers and the importance of a home-cooked meal. Olivia began her career in food journalism at the Telegraph in 2015 where her recipes, writing and photographs were published before moving into professional kitchens in London and Italy. She also worked with the wonderful Pasta Grannies, travelling across the country, meeting and learning from all the amazing nonni. She now shares her love of Italian food and culture with others through teaching and supper clubs.