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Course code: P02731
Subject area: Cookery
Study level: Part Time
Course level:
Course time:
18:45 - 20:45
Days of week:
Tuesday
Course date:
14th Apr 2026 - 5th May 2026
Course location:
Gosford Hill School• Fresh egg and water-based pasta from scratch. • Use a pasta machine or a rolling pin.• Shape tagliatelle, orecchiette. • Fill Ravioli and Tortelli.
You will also discover the secrets of some of the most traditional sauces like Amatriciana, Carbonara, Basil Pesto, Sicilian Norma and will master the art of Risotto making using local seasonal ingredients.
Please bring the following with you each week: · A small mixing bowl· A tea towel Oven gloves· A chopping board · A knife and a fork· Cling film· A scale· A large tray lined with a tea towel · A dough scraper· A pasta machine if you own one, alternatively please bring a rolling pin. (First session only)
For the first session you will also need to bring the following:• 1 large eggs• 100g pasta flour (Tutor will bring the flour for all)
In order to avoid disappointment, it is advisable to enrol at least 2½ weeks prior to the course starting. We will confirm course information two weeks prior to the start date."Free parking. No refreshments available at venue, please bring with you. The school have a Nut-Free Policy - no foods containting nuts."
As part of your course we may organise trips to assist you with your learning. Trips are optional, and you will not be penalised if you choose not to participate.
There are bursaries available to help you with other course costs. Call 01235 216 212 for more information.
The rules on fee reduction are complicated and we would encourage you to talk to our Admissions staff on 01235 216 400 to discuss your options. You can find more information on our Fees and Bursaries page - search "Fees and Bursaries" at the top of the page.
£76.80
£38.40
