Chefs
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Live
Starting on
January 20, 2022
with
Mai Nguyen
Class Bundle Price
plus tax
Includes: 3 Classes, and a code for 50% off a fourth class in our winter season (January to March 2022)
Live
January 20, 2022 6:00 PM
Originating in Piemonte in Italy, Agnolotti are made by piping the filling onto a sheet of pasta, then folding and pinching it to seal. Join Mai to learn how to make these popular pinched pasta pockets. You'll start by making your dough, then while it rests you'll prepare your Three Cheese filling. Next you'll roll out your dough (you'll need a pasta machine for this task) and pipe on your filling before you fold and seal your Agnolotti. Finally you'll cook up your stuffed pasta morsels to serve with a slow cooked Tomato Cream Sauce.
Live
February 12, 2022 4:30 PM
Egg Yolk Raviolo are a restaurant fave, and guaranteed crowd pleaser. They're also perfect for a date night surprise this Valentine's Day weekend! During Mai Nguyen's virtual cooking class you'll learn to make your own Raviolo, served with a Sage Butter Sauce. Mai will teach you how to make her fresh pasta dough, then while the dough rests you'll prepare a Fennel, Orange & Arugula Salad to accompany your pasta. You'll also learn how to fill and cook your deliciously decadent ravioli, so that your egg yolks are perfectly runny and the pasta is expertly cooked. Perfect for a date night, or an elegant dinner party, Mai's Raviolo are guaranteed to bring wow factor to your table. You'll finish your class with new skills and techniques and an impressive and elevated recipe to add to your repertory.
Live
February 24, 2022 6:00 PM
Tortellini en Brodo is an Italian classic. Join Mai Nguyen and learn how to make your own fresh pasta, as well as Mai's filling that combines pork shoulder with prosciutto and mortadella. Mai will get you folding and filling your Tortellini like a pro, before you serve them in a comforting shortcut chicken broth for your evening meal.
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
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