Born in Parma, based in London.
I teach fresh pasta the traditional way — flour, water, and hands — for a friend catching up, a couple, or a whole team out of the office.
Make pasta
with your own hands.
Packages
Three ways into the dough.
Every package includes hands-on shaping, a full walkthrough of the process, and a sauce built around what you like. Whether it's a 1:1, a small group, or a corporate booking, get in touch and I'll put together a plan and a quote for your gr
Vegan Pasta
A dive into Southern Italy's egg-free tradition — the perfect starting point if you're new to making pasta by hand. You'll shape two or three forms, choosing from orecchiette, malloreddus and maccheroni al ferro, then sit down to eat with a sauce picked in advance: classic tomato, alla norma, or pesto.
- 2–3 shapes: orecchiette, malloreddus, maccheroni al ferro, spizzulus, etc.
- Choice of tomato sauce, alla norma or pesto
Egg Pasta
A Northern Italian tradition, and the one I grew up on — my own region's classic. You'll shape tagliatelle, farfalle, tagliolini, pappardelle then eat it with either a slow-cooked ragù or a vegan sauce, whichever you prefer.
- Tagliatelle, farfalle, etc.
- Ragù or a vegan sauce, your choice
Filled Pasta
The queen of pasta shapes. You'll work through classic ravioli, cappelletti and tortelloni, then eat them the traditional way — burnt butter, sage, and a generous grating of cheese. This package is vegetarian only.
- Ravioli, cappelletti and tortelloni
- Butter, sage and cheese · vegetarian only
Sauces always customisable · get in touch for a quote for your group or event
Clients