Join Ursula Ferrigno, cookery teacher, writer and consultant, for a three hour cookery masterclass in our learning studio, learning how to make a variety of handmade artisan fresh Italian pastas and sauces.
In this class Ursula will show you how to prepare three different artisan pasta shapes from various Italian regions including Strascinati, Trofie and Ravioli. All pastas can be made and rolled by hand, so even if you don’t have a pasta machine at home, you’ll be able to recreate these dishes.
Ursula is Half Italian and born in Minori on the Amalfi coast, she learnt to cook from her Nonna and Mamma, and at Culinary school in Paris
In this class you will;
- Learn how to make water and egg based pasta dough
- Learn how to roll pasta without a machine (Ursula will also demo how to use one too)
- Learn about regional variations in Italian cooking
- Eat a delicious lunch and have a pack of recipes to take home
Sample Menu (to be confirmed)
- Strascinati – a water based pasta from Puglia. An elongated pasta shell rolled and dragged to create ridges. A 16th century pasta and the perfect vehicle for a good tomato sugo.
- Trofie – a water based pasta from Liguria. The famous pesto Genovese with green beans and tiny cubes of potatoes are relished in this region with this shape.
- Ravioli – an egg pasta, rich and silky. I will teach the traditional method by hand rolling using my trusted wooden board and pin The ravioli will be filled with ricotta and spinach, di magro and served with a brown butter sage sauce and pine nuts. Every region enjoys this delicious dish with many variations.
This class is a combination of hands on and demo by Ursula.
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cookery sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course. All profits from our cooking masterclass series help to cover food costs for our community programmes.
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Ursula Ferrigno
Ursula Ferrigno
Ursula Ferrigno is an acclaimed food writer and chef who embodies the Italian and Mediterranean passion for good food made from the freshest natural ingredients. She specialises in Italian, vegetarian, baking and gluten-free recipes.
Ursula trained at the Auguste Escoffier School of the Culinary Arts and teaches at leading cookery schools in both the UK and Italy, including Leith’s School of Food and Wine, Divertimenti, STIRRED Travel, Jericho Kitchen, Braxted Park and La Cucina Caldesi.
She toured the United States, running classes in all Sur la Table stores, has been consultant chef to the popular Caffe Nero chain for over 15 years, and is a regular guest chef at Borough Market, London.
Having been raised with bread on the table at every meal, Ursula is a passionate baker. With Italian breads her speciality, she teaches both professionals and amateurs to make an array of national and regional breads from Ciabatta and Focaccia to volcanic Stromboli and Sourdough. She is the driving force behind National Breadmaking Week.
Ursula has featured on Radio 4, GMTV, BBC North and Granada TV.
A prolific author of more than 23 books, Ursula has also written for various publications including Olive, BBC Good Food, The Observer and Taste Italia. Her books include: Trattoria, La Dolce Vita, The New Family Bread Book, Ursula Ferrigno’s Italian Cooker Course, A Gourmet Guide to Oil and Vinegar, and Flavours of Sicily published in 2016. Lemon and Limes, published by Ryland Peters and Small, April 2018.
Instagram: @ursulaferrigno -
