Do you want to create perfect handmade pasta from scratch without the need for a machine?
Join Bore Place chef Natalie Harris for a day creating delicious pasta from scratch without the need for a pasta machine. This day course will guide you through the process of how to make a shaped pasta using hand kneading and rolling techniques, as well as making a sumptuous complementary sauce using seasonal produce from our gardens.
You will also learn how to create a delectable, filled pasta (tortellini) with a seasonal veggie filling. Your hand shaped pasta will be served up for lunch alongside some delicious accompaniments created by Natalie, and you will go home with your fresh filled pasta, a jar of your own sauce, and recipe cards for everything that you make.
The workshop will include a tour of the Bore Place Market Garden where you will meet our organic market gardener Metske van der Laan, and you will pick fresh herbs and ingredients to incorporate into your menu. Then it’s off to the kitchen where Natalie will guide you through the process of preparing and creating your pastas.
What’s included in the workshop:
- Organic produce from which to create your pasta
- Your own handmade shaped pasta (which will be served as part of lunch)
- Snacks and side-dishes to enjoy with lunch
- Your filled tortellini to take home
- A jar of your own homemade sauce (includes jar)
- Recipe cards for everything you make
Important Info:
- Please bring along a sharp knife (wrapped for transport)
- Please bring along a Tupperware container to take your tortellini home in
- Wear kitchen appropriate clothing, no trailing sleeves etc
- Please bring a hair tie for long hair
- Make sure to wear closed-toed shoes suitable for the kitchen, and to bring along boots or wellies - the walk to the market garden can be muddy!
About Natalie Harris
Natalie has 15 years' experience as a chef, and is a massive foodie! Her experience in a diverse range of kitchens as well as hosting her own supper clubs and pop-up events, has given her a unique insight into the world of food. Her commitment to sustainable and local food has led her to Bore Place, where her drive to create delicious, seasonal menus all comes together.
Allergen notice: this cooking workshop is taking place in our kitchen where a variety of foods containing allergens are prepared. This workshop will contain a number of allergens including cereals containing gluten, egg and milk. Our kitchen is aware of the 14 major allergens (celery, cereals containing gluten (such as wheat, rye, barley, and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts)). We cannot guarantee the items produced will not contain these. Please contact before booking if you have any questions.
We want our events to be accessible for all – please let us know if you require any additional information or adjustments and we will do our best to accommodate you. We offer free tickets to essential companions – please use the ‘Any Special Requirements’ box at checkout to let us know if you would like to book one. You can also contact us on hello@boreplace.org or 01732 463255 to chat about your requirements.
Please note tickets are non-refundable and non-transferable to another event. If you are unable to attend, you are welcome to transfer your ticket to someone else (please let us know the name and email address of the attendee), otherwise your ticket fee will be considered a donation to the Commonwork Trust.