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BBC Good Food (On Demand): A masterclass in pasta

About This Webinar

Overview:

Our in-depth pasta masterclass will show you how to make the dough, plus the best techniques for rolling and shaping, no matter what your skill level.

Our expert Olivia Cavalli will also share her recipe for three delicious filled pastas and answer common questions in a troubleshooting question & answer session.

Olivia guides you through the best techniques for making an egg-based dough and a flour-and water-based dough by hand. Discover how to expertly roll and shape dough to get restaurant-quality results, and learn proper cutting techniques for pasta such as tagliatelle and pappardelle.

A pasta masterclass wouldn’t be complete without a journey through filled pasta and Olivia will share her favourite recipes, combinations that work well and how you can continue to experiment at home.

Finally, watch Olivia answer some common questions at the end of the class in a 30-minute troubleshooting question and answer session.

Watch and learn how to:

-Master perfect dough
-Simply roll with a pasta roller
-Develop your cutting techniques with our best practice tips
-Best shape your dough
-Make and fill pasta
-Create the best pasta filling flavour combinations

Who can view: Everyone
Webinar Price: £12.50
Featured Presenters
Webinar hosting presenter

Olivia Cavalli

Chef
BBC Good Food contributor Olivia Cavalli is a chef, food stylist, writer and photographer from London. She learnt how to cook from her Italian nonna who taught her the art of using simple ingredients, repurposing leftovers and the importance of a home-cooked meal. Olivia began her career in food journalism at the Telegraph in 2015 where her recipes, writing and photographs were published before moving into professional kitchens in London and Italy. She also worked with the wonderful Pasta Grannies, travelling across the country, meeting and learning from all the amazing nonni. She now shares her love of Italian food and culture with others through teaching and supper clubs.
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