Pasta, Noodle & Dumpling Workshop

One set of dough skills opens the door to Italian and Asian kitchens alike. In this full-day Pasta, Noodle & Dumpling Workshop you'll mix, roll, shape and cook fresh pasta, noodles and dumplings by hand.

The Hero Dishes: Handmade Ravioli & a Ramen Bowl

You'll roll silky pasta sheets and fill them to make ricotta and herb ravioli with brown butter and sage, an elegant first course for a dinner party. You'll then build a ramen bowl from its parts: hand-cut noodles, soy-marinated egg, chashu pork and a rich broth.

Weeknight From Scratch

• Fresh tagliatelle with a quick tomato and basil sauce
• Pork & chive dumplings – pan-fried and boiled, with dipping sauce
• Hand-cut noodles tossed with chilli oil and spring onion
• Potato gnocchi with basil pesto – light, pillowy and quick once you know the method
• Steamed bao with braised pork belly – a soft yeasted dough, filled for lunch

What You'll Learn

• Make egg pasta dough and roll it by hand and by machine
• Cut, fill and shape pasta
• Make Asian wheat noodles and cook them to the right texture
• Mix dumpling dough, season fillings and fold several shapes
• Build a ramen bowl: broth, tare, toppings and noodles
• Make extra to freeze for fast weeknight meals
• Make light potato gnocchi and a soft, fluffy bao dough

What to Expect

• Full-day, hands-on class – 10:00am to 4:00pm
• Your own bench, with step-by-step guidance from an expert chef
• Small group of up to 16 for plenty of one-on-one help
• Premium Victorian produce
• Lunch from the morning's cooking, then sit down to everything you've made, with a glass of wine, beer or soft drink
• Recipes to take home so you can cook it all again

This is Day 4 of The Confident Home Cook, but you can book it on its own.