April pasta: Lumachelle

Artisan pasta making classes in London, both regular and gluten-free

To make lumachelle this month we use a gnocchi stripper. You can purchase it, and other utensils regularly used for pasta making, on amazon.

To buy the gnocchi stripper with stick storage (the one I use), click HERE  (at the moment amazn is selling it at a crazy price, please do not purchase it now, you shouldnt pay more than £10 for this).  Our American friends can purchase it HERE

To buy the plain gnocchi stripper, the one that is used by the guests, click HERE. Our American friends can purchase it HERE

To buy the dough scraper, click HERE. Our American friends can purchase it HERE

To buy a good pasta drier, click HERE or HERE

To buy good grade italian 00 flour, click HERE

 

Learn the dying art of making pasta entirely by hand and enjoy a truly unique experience!

Under the expert guidance of Silvana, you will learn all there is to know about pasta, and will create some of the most unusual and beautiful pasta shapes, traditonal in Italy but virtually unknown in UK.

Each month there is a new pasta to learn, new flours and flavours to explore, so you can come over and over again to refine your skills and enjoy a relaxing and fun afternoon with friends, old ones, or made on the day (scroll down for the complete pasta list).

In the real Italian spirit, you will eat together with all the other guests, bonding over the delicious food you have made.

Suitable to anyone, you do not need to have made pasta before.

What to expect:

 

Upon arrival, you can relax and have a drink on the small friendly pub at the ground floor, while Silvana is getting ready upstairs.

Five minutes before the class is due to start, please make your way on the first floor, and head to room 2. Silvana will be waiting for you!

In this 3-hours, hands-on workshop, you will learn:

– A brief introduction to the history of pasta

– How to mix different flours and other ingredients to obtain a smooth pasta dough, according to the pasta made on the day

– How to handle, pull, and fold the dough to obtain the pasta shape of the month

-How to match pasta and sauce

-The best cooking technique for the perfect pasta al dente

And best of all: at the end of the lesson you will enjoy the delicious fruits of your labour.

please note: the description of the class is general and it might change depending on the kind of pasta made on the day. Each month there is a new pasta to learn, and the lesson will be based solely on the technique required to create that specific pasta.

The recipe will be emailed to you ASAP.

I am happy to make adjustments to suit special dietary needs. I need at least 12 days notice in order to make the necessary adjustments. Please contact me at silvana@tutti-a-tavola.co.uk

Beverages:

Drinks are not included but available for purchase on the premises.

What you need to bring:

Wear comfortable clothes, a short sleeved t-shirt, and flat shoes.

Please, if possible, avoid wearing nail polish and hand jewellery. Also, for ladies with long hair, it would be advisable to tie it back.

Please bring an apron or an old t-shirt to protect your clothes.

 When and where:

The workshops are held at The Catholic Centre in Chiswick. The classes are held on the first floor, room 2.

Every Saturday from 15:30 to 18:30 regular artisan pasta making workshops. An extra session on tuesday evening from 19:00 has been added once monthly.

Last Thursday of the month, from 19:00 to 21:30 gluten-free artisan pasta making workshops

 

Cancellation policy:

If you need to cancel or change date of your booking, we will do it for free up to 15 days before the event. However there is a 50% cancellation fee if you need to cancel the event within 15 days. No refund if you cancel within 48 hours of the class.

IMPORTANT NOTICE FOR GROUPON CUSTOMERS AND OTHER VOUCHER HOLDERS:

Please try to book as soon as you receive the voucher, as often classes are booked up quickly, and it’s your responsibily to make sure that you book your class before the voucher expires. I grant 2 weeks grace for calmer periods and 4 weeks grace for busy periods to attend your class after the voucher has expired, after that there is a £20 late fee per voucher. If I  am not able to redeem the voucher because I have been contacted after the expiration date, I am sorry I cannot help you. Busy periods are the month of December, and the first third following Christmas Holidays (January, February, March, April).

Thank you for your understanding.

Click HERE to find the recipes for this month’s pasta (password protected: you need to have attended the workshops to access the recipes)

 

 

 

 

 

2017 pasta shapes list:

January: Tortelloni filled with walnuts and gorgonzola, served with sage and butter.

February:  Lorighittas, served with a white puttanesca sauce (no tomato. Contains anchovies). Vegetarian option available, contact me for details.

March: Black potatoes gnocchi (squid ink), served with prawns and chickpeas (vegetarian option available, contact me for details)

April: Lumachelle served with their traditional sauce of savoy cabbage, tomatoes, sausage, and chicken liver (vegetarian option available, contact me for details)

May: Maccheroni al ferretto, served with alla norma sauce (tomato and aubergines).

June: strascinati, served with bell peppers and tomato sauce (contains anchovies. If needing vegetarian, contact me for details)

July: Bi-coloured (green and yellow) sagne ‘ncannulate, served with tomato and ricotta sauce.

September: Wholewheat orecchiette, served with broccoli and garlic (contains anchovies). Vegetraian option available, contact me for details).

October: Fusi Istriani, served with beef and garden peas ragu (vegetarian option available, contact me for details).

November: Rigatoni alla Gricia (pecorino and guanciale sauce). Vegetarian option available, contact me for details).

December: Culurgiones (sardinian pasta filled with potatoes), served with tomato sauce.

Tutti a Tavola takes the right to change the menu at the last minute without notice, according to the availibility of products.

 

Cancellation policy:

If you need to cancel or change date of your booking, we will do it for free up to 15 days before the event. However there is a 50% cancellation fee if you need to cancel the event within 15 days. No refund if you cancel within 48 hours of the class.

 

IMPORTANT NOTE FOR GROUPON CUSTOMERS AND OTHER VOUCHER HOLDERS:

Please try to book as soon as you receive the voucher, as often classes are booked up quickly, and it’s your responsibily to make sure that you book your class before the voucher expires. I grant 2 weeks grace for calmer periods and 4 weeks grace for busy periods to attend your class after the voucher has expired, after that there is a £20 late fee per voucher. If I  am not able to redeem the voucher because I have been contacted after the expiration date, I am sorry I cannot help you. Busy periods are the month of December, and the first third following Christmas Holidays (January, February, March, April).

Thank you for your understanding.

 

 

 

 

 

What customers say:

 

The whole experience is wonderfully involving and sensory; getting stuck in to an activity that doesn’t involve a screen and forces you to use your hands to create something is a perfect half-term treat for young children if you want to steer clear of TV and the internet – Ealing Gazette (http://goo.gl/7s8S9h)

 

It was a great experience! Silvana is an amazing teacher, very helpful and friendly. We made ravioli tricolore and we had so much fun by making the pasta and also eating them afterwards. I strongly recommend this course to everyone!   –  Esra Önder

 

 

Amazing italian experience! Silvana was not only a fantastic host but a very experienced teacher. The ravioli we made were excellent and she was very patient helping us going through the whole process. I strongly recommend her courses to everyone!  –  Rocío May

 

 

Great class. The atmosphere was friendly. The teacher was great and made me feel welcome and relaxed. Learnt a lot in just 2 hours. Making and cooking pasta will be easier and fun now. I am really looking forward to making the Garlic and Parsley Flavoured Strozzapreti. Yum yum.  –  Sharon Beckham

 

The instructions were clear, easy to follow, added some tips and pointers for authenticity for pasta making, We are looking forward to other classes- bread, pastry, sauces, other pasta anything!   –  Cathy B.

 

I was staying in London for a few days and wanted to do a short cookery course. I saw this on Groupon and it looked interesting and very good value. We all met at a lovely little Italian restaurant conveniently located next to Action Town Tube on a Sunday morning and were warmly welcomed into an authentic Italian kitchen. The group size was four, small enough for individual attention and we all got along with competitiveness for the best shaped pasta emerging towards the end.  Silvana quickly adapted the pasta recipe she demonstrated and we followed, after a short discussion on allergies. She runs courses for those who are gluten free or not. We then made our dough, a workout in itself, sauce and at the end of the class tucked into the fruits of our labours. We were taught lots about how different flours can affect taste and texture and what’s used in different regions. We also looked at what sauce would be best for our shape and veg cutting skills (hats off to chefs). Silvana is a genuine Italian pasta maker, who has learnt at her grandmother’s knee and can make over 50 shapes of pasta. Her enthusiasm for the skill shined through and we could have been in her grandmother’s kitchen., intently learning from a master.

I will definitely return again when in London and bring my husband as Silvana changes the recipes and shapes very frequently. Definately worth coming on this course as it is not a corporate machine, rather a session with an Italian master.  –  K.H.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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