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Italian Obsession Pasta Pizza Gnocchi

Feel the love as you knead, shape, create and consume.

Italian Obsession Pasta Pizza Gnocchi

Technique Workshop

Sorry, no transfers or refunds for classes booked during the remainder of 2020 so please choose carefully.

Immerse yourself in the passion of Italian cooking in this class full of rich tradition. Learn the three ultimate culinary classics of Pasta, Pizza and Gnocchi to experience what real Italians eat! Buonissimo.

Mix the semolina flour, eggs and salt, knead the dough until it is silky smooth, roll through the machine and fill paper-thin dough with a delicious fresh mixture to create delicate ravioli pillows.

Hand-formed pizza fresh from the oven is loved by everyone. The dough base can be crisp and thin or thick and bread-like. You will have a choice as we’ll reveal the intricacies of this yeast based food so you know exactly how to create your favourite style. Close your eyes and after the first bite, if you hadn’t just cooked this, you’d think it’s fresh from a wood fired oven!

Light potato gnocchi shapes are great fun as well as rewarding to make. Commercially made gnocchi don’t even come close to the soft texture and fresh flavour achieved when handcrafted with our guidance and teaching.

Included in this class…

  • Make Fresh Pasta Dough
  • Ravioli filled with Spinach, Fresh Ricotta, served with fresh Tomato Sauce
  • Make Silky Potato Gnocchi
  • Potato Gnocchi, Brown Butter, Crisp Sage, Toasted Hazelnuts
  • Make Fresh Pizza Dough –
  • Baby Bocconcini Margherita Pizza, Prosciutto, Basil

Listen to what clients are saying…              What to Expect and FAQ               Terms and Conditions

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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