Mastering Italian Pasta | Le Cordon Bleu Workshop

Take a journey through traditional Italian cuisine during this hands-on pasta-making class in Le Cordon Bleu New Zealand. Learn the techniques to make different types of pasta using different flours and the traditional ingredients used to achieve the authentic Italian flavour.
During this workshop, our Le Cordon Bleu Master cuisine chef will demonstrate and guide you through the preparation and cooking of 8 traditional Italian recipes.

What is a Le Cordon Bleu Workshop?

A Le Cordon Bleu workshop involves hands on kitchen activity. Be personally guided by world class chefs within our industrial kitchen classrooms. Learn techniques to elevate your cooking during an intensive day course, light lunch included.

Date: Saturday 31st August 2024
Time: 9 am – 4 pm (light lunch is included)
Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Recipes:

• Pâté di Fegato (demonstration only)
• Pomodoro sauce (demonstration only)
• Traditional gnocchi di patate – Potato gnocchi
• Amatraciana sauce
• Pici pasta (semolina dough)
• Carbanora sauce
• Tortelloni caprese (stuffed pasta)
• Classic Tiramisu (demonstration only)

Course Details: During the workshop, you will learn the following skills:

• To make pasta doughs from scratch
• Semolina pasta
• Gnocchi
• Egg pasta
• Rolling pasta
• How to properly cook different types of pasta
• Pair the pasta with the right sauce
• Pomodoro sauce as a base to make different sauces
• Flavour balance as you cook
• Usage of different types of flours
• Sauce emulsification
• Sauce thickening with natural ingredients
• Stuffing pasta
• Plating and Garnishing

Course Includes: All ingredients and equipment supplied, a light lunch is included. Everything you make is yours to take home.

Contact Details: +64 4 472 9800 | [email protected]

Host or Publisher Le Cordon Bleu New Zealand