Course code: ICXR018P
Subject area: Cookery
Study level: Part Time
Course level: U
7:00pm - 9:00pm
20th Jan 2021 - 10th Feb 2021
01235 555 585
Listen to the story of the perfect marriage between pasta shapes and sauces. Learn and have fun while making fresh pasta with or without eggs from scratch - Lasagne, Tagliatelle, Pappardelle, Fuslli, Orecchiette. Make ‘coloured pasta’ with spinach or beetroot, shape Ravioli, prepare delicious sauces to go with it and enjoy together at the end of our course. You will also master the perfect Gnocchi recipe and cook them ‘Alla Sorrentina’: with tomatoes, basil and melted smoked mozzarella!
At your first session, please bring:
• Pasta machine if owned• 300g Pasta Flour • 2 large eggs• 1 dough cutter/scraper• 1 small bowl• 1 wooden chopping board
Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.
You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.
16 - 18 Fee
Tution Fee: £56.00Exam Fee: £0.00
Total Cost: £56.00
19+ Reduced Fee
Tuition Fee: £33.60Exam Fee: £0.00
Total Cost: £33.60