REGIONAL ITALIAN PASTA MASTERCLASS

Chef Leo takes us down the cobblestone paths of regional Italy and into the home kitchen with this hands-on pasta-making session.

Learn the techniques behind three of his favourite handmade pastas, before sitting down to enjoy them over lunch and wine.

Learn to cook:

BREADCRUMB MALTIGLIATI—rough cut egg pasta made with crumb and parsley

SCIATELLE—long, square-sized spaghetti

PIZZOCHERI—a flat ribbon pasta made with a combination of wheat flour and buckwheat