Upcoming pasta classes
The next pasta dates are being finalised
Tell us how many of you there are and roughly when suits, and Chef Gabriele will come back with dates — or see all cooking classes.
Ask About Dates →What you'll make
Two doughs, by hand
Egg dough and semolina-and-water dough — why the north of Italy uses one and Sicily the other, and how each should feel under your hands before you stop working it. No machine until you have felt the difference.
Shapes without a machine
Busiate twisted around a rod the way it is still done in Trapani, cavatelli rolled with a thumb, tagliatelle cut by hand. These are the shapes that need no equipment, which is the point — you can repeat them at home.
Filled pasta
Ravioli and tortelli: making the filling dry enough to hold, sealing without trapping air, and cutting them so they survive the pot.
Two sauces built to match
Sauce is chosen by the shape, not the other way round. You will make two, and understand why one clings to a twist and slides off a ribbon.
What's included
Turn up with nothing. Flour, boards, rods and aprons are here, the wine is poured early, and the table is set for the moment the pasta comes out of the water.
- ✦Small hands-on groups — everyone rolls, nobody just watches
- ✦All ingredients, flour, boards and equipment provided
- ✦Wine and aperitivo throughout
- ✦You sit down and eat the pasta you have made
- ✦Printed recipe cards to take home
- ✦Dietary requirements accommodated with notice
Frequently asked
Do I need any pasta making experience?
None. The class is built so that someone who has never touched dough can follow it comfortably, while people who already cook still leave with technique they had not seen — usually around hydration and how the dough should feel rather than what a recipe says.
What pasta will I actually make?
Both an egg dough and a semolina dough, then hand-shaped busiate, cavatelli or tagliatelle depending on the class, and a filled pasta — ravioli or tortelli. You will also make two sauces chosen to match the shapes you have rolled.
Where is the pasta making class held?
In Sydney's Inner West. Most classes run at Table & Together, with some hosted at La Botte D'Oro, 137 Marion St, Leichhardt — a short walk from Norton Street and easy to reach from the CBD, Newtown and the Inner West.
Can you run a private or corporate pasta class?
Yes. Private pasta classes for birthdays, hens' parties, team building and client entertaining are available on request, and the menu is built around what your group wants to learn. Get in touch with your group size and preferred dates.
Is a pasta class a good gift?
It is one of the most common reasons people book. Contact us and we will arrange it for the recipient, including their choice of date.
What makes this different from other pasta classes in Sydney?
You are taught by a Sicilian chef who cooks this food for a living, not a general cooking-school instructor. Gabriele grew up making pasta by hand in Sicily and now serves it at his own award-winning restaurant in Leichhardt, so what you learn is what is actually cooked and sold — not a simplified classroom version.
Pasta is one of four classes Chef Gabriele teaches — the others cover Sicilian pastry, street food and bread. If you would rather he cooked for you than taught you, there is private dining at home.
