Pasta Workshop – Week van de Circulaire Economie 2026 - 27 March, BlueCity

Graan aan Tafel: Heritage Grain Pasta Workshop
Ancient grains meet Ugly vegetables in a hands-on pasta workshop

Make fresh pasta from heritage grains paired with surplus local vegetables that would otherwise go to waste. In this 2.5-hour workshop, you'll work with ancient grains that have nourished people for thousands of years and discover what circular cooking actually looks like in practice.

Each workshop features a surprise element: whatever surplus vegetables we have that week from local farms or producers. Beetroot too abundant for the farm shop, spinach that didn't make retail grade, carrots that need a home. You'll transform these vegetables into vibrant, nutrient-dense pasta doughs, turning potential waste into something beautiful.

Taste and Compare We begin by tasting three heritage grains, raw and toasted, learning to identify their distinct flavour profiles. Einkorn carries buttery notes. Red emmer tastes of hazelnut and caramel. You'll discover why grain variety matters and how industrial agriculture has bred these flavours out of commodity wheat.

Meet the Surplus Veggies We reveal what surplus veggies and botanicals are available that week and where it came from. This is the variable element that makes each workshop different. You'll prepare the vegetables and blend them into your pasta dough, creating naturally coloured pasta with deep flavour and added nutrition.

Make Fresh Pasta Work at three stations, each featuring a different heritage grain and pasta shape. Feel how einkorn dough behaves differently from emmer. Learn how vegetable purées change the dough's hydration and colour. The surplus vegetables become part of the pasta itself.

Cook, Pair, and Eat Together Prepare your pasta using grain-forward techniques where the grain and vegetable flavours lead. We'll pair the meal with craft drinks from fellow circular producers: kombucha from Wilder Land and craft beer from Lazy Vet. Then sit down together to enjoy what you've made, a meal built from forgotten grains and vegetables that nearly didn't make it to a plate.

A portion of your freshly made heritage grain and vegetable pasta, tasting notes for the grain varieties you worked with, and cooking guidance specific to your pasta. The learning continues in your own kitchen.

Heritage grains support regenerative agriculture. They thrive in diverse crop rotations that build soil health rather than deplete it. Our partner farms grow these varieties because they're good for the land, not because they maximise yield.

The surplus vegetables we use do connect your cooking to real food system challenges. Roughly a third of food produced never gets eaten. This workshop demonstrates that "imperfect" or excess vegetables aren't waste, they're an opportunity to create something more flavourful and nutritious than standard pasta.

Circular food isn't about sacrifice. It's about paying attention to what's available and knowing how to use it well.

Know what’s Happening Next — before everyone else does.

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Host or Publisher Sean Patrick