Handmade pasta

Join our live, online and interactive handmade pasta cooking class!

Making pasta from scratch is not a life saving skill, but it is fun to learn how you make it, understand the ingredients you need, and how using others will give you a different result on your plate.

We will mix, knead, roll and boil handmade pasta.

Why would I make my own pasta?

Because it’s fun!

Because you can decide how you make it yourself.

Because knowing where your food comes from and how it’s being made, will help you respect it’s growers, makers, and help you choose better when you shop for your food.

Because making dough is a great skill to learn, and pasta making is one of the easiest and very forgiving. Although your pasta will get better each time, your first try will surprise you!


Why would I take this class?

If you always wondered how to make your own pasta, this class will be yours to take!
If you don’t have much experience with making dough, this class could be a good start.
If you want to learn the differences between the many recipes (eggs or not, what flour to use), scroll down and sign up!


What you’ll learn

πŸ‘©β€πŸ³ All about the difference between Asian and Italian noodles.
πŸ‘©β€πŸ³ If Marco Polo was really the one who introduced pasta in Italy.
πŸ‘©β€πŸ³ What the main components of pasta making are.
πŸ‘©β€πŸ³ How you can take a basic recipe and adjust it to what works best with you.
πŸ‘©β€πŸ³ How to knead, roll and cut a pappardelle/tagliatelle style pasta by hand.
πŸ‘©β€πŸ³ What al dente is and why you shouldn’t eat your pasta al dente.


Dietary preferences

Class is open to all dietary preferences, as you can eat the pasta with any sauce you want (make sure you have it prepared, as we don’t have time for that in class). And yes, you can make gluten free pasta too.

SIGN UP

At this moment, it’s not possible to sign up for this live class. But you can:
~ request this class to get back on the calendar and get on the wait list,
~ book it as a private one-on-one class,
~ book it as a group class with friends and family, or a corporate event.
~ buy the accompanying e-cookbook – if available.

Name
Email
Subject of the class you inquire about
Message
Your request is on its way. We will get back to you as fast as we can.
Oops! There has been some error while submitting the form. Please verify all form fields again.
Name
Email
Subject of the class you inquire about
Message
Your request is on its way. We will get back to you as fast as we can.
Oops! There has been some error while submitting the form. Please verify all form fields again.

CLASS INFO

CATEGORY:
Ingredient in the spotlight: learn a fun new skill

CONTACT:
Chef Edie: info@creativecookco.com



Let’s play with dough!



About your chef

This class will be taught by chef Edie Dourleijn, once a picky eater who couldn’t cook.

She documented her path to eating and cooking everything as one of the first food bloggers of her home country The Netherlands (in 2006!). To learn more quickly, she looked around for classes that would help her understand what is going on in her pots and pans, but they didn’t exist. Eventually, she ended up at culinary school.

Now chef Edie teaches her Learn to cook without recipes classes for curious cooks who want to become free of recipes. Just like she once was.

Edie also hosts all kinds of entertaining and educational virtual cooking classes to celebrate any occasion with family or friends, or as a (realteam building, receiving 5 star reviews.

Get in touch with any questions or requests you have.


What can you expect?

What the Learn to cook without recipes classes make stand out from other cooking classes, is that we won’t be simply following a recipe. Everybody else is already doing that. Instead, we will focus on 1 subject only. That could be a cooking technique, an ingredient, a dish or another theme.

In the handmade pasta class we will dive into making pasta from scratch. We focus on Italian style pasta and talk and knead water/eggs and flour. We will talk about what type of flour you need, if it makes a difference if you use water, eggs or egg yolks. And we experiment with two different methods of pasta making, and comparing their outcome.

We will knead, roll and cut by hand, but if you want to use your machines, that’s fine too.


FAQ

Join the conversation!