Fresh Pasta from Scratch
Once you have made pasta with your own hands, the packet stuff never tastes the same. Learn a silky egg dough, roll and cut tagliatelle, shape filled ravioli, and finish with a sauce that lets it shine.
In this class
What you will learn
A silky egg dough
The simple 100 g flour to 1 egg rule, how to knead it and why resting it matters.
Rolling thin and even
By machine or by rolling pin, until you can almost see your hand through it.
Cutting your own shapes
Tagliatelle and pappardelle, dusted and nested so they never stick.
Filled pasta and sauce
A ricotta ravioli sealed without air, finished in a glossy, emulsified sauce.
Choose your format
Three ways to take this class
Next live date: Wednesday 19 August. A two-hour live session with the chef and a small group. Cook along in real time and ask anything. Recording added to your library afterwards.
- Ingredient and prep guide sent ahead
- Real-time help with your dough
- Friendly time-zone scheduling
- Keep the recording
Eight short step-by-step videos you can start tonight and re-watch forever. Pause to roll, rewind the tricky bits.
- Watch on any device, any time
- Printable recipe and shopping list
- Lifetime access
- Upgrade to a live class any time
The full hands-on experience in a real Fleurieu kitchen, with a shared meal at the end. Next on the Fleurieu: Sunday 16 August at Lot 50, Yankalilla. Dates, venues and prices are on our main site.
- Small group in a real kitchen
- A sit-down meal included
- Choose your venue and date
The lessons
Inside the self-paced course
- 1
Welcome and the flour-to-egg rule
- 2
Making the dough
- 3
Kneading and resting
- 4
The simple ricotta filling
- 5
Rolling the dough, machine and by hand
- 6
Cutting tagliatelle
- 7
Shaping filled pasta
- 8
Cooking and saucing
Good to know
Fresh pasta questions
Do I need a pasta machine?
No. A rolling pin and a little elbow grease make beautiful pasta. We show both the machine and the by-hand method so you can use whatever you have.
What flour is best?
Tipo 00 gives a lovely silky result, but plain flour works perfectly. The rule of thumb is 100 g flour to one egg per person.
Can I make it ahead?
Yes. Cut pasta can be dried or frozen, and filled pasta freezes well on a tray then bagged. Cook from frozen.
Can it be gluten free?
Yes, with a gluten-free flour blend, though it handles a little differently. We guide you through the changes.
Ready to roll?
Pick your format and get cooking. You will keep the videos either way.