Pasta Journey Through Emilia Romagna at Home

This is a ClassBento LiveBox class! From the comfort of your home, share an artisan experience with your friends, family or colleagues, or enjoy with like-minded others. As seen on The Guardian, TimeOut, Broadsheet, Concrete Playground, Sydney Morning Herald, The Age, and more. Here's how it works:

1. Book or Request your preferred time
2. We'll deliver a ClassBento Box to you - this is a physical DIY craft box containing the materials you'll need. Shipping is free, and you'll get your box delivered in time for your class. We ship nationwide.
3. Enjoy the online class. You'll receive a link to a Zoom meeting. On the day of the class, use that link to join the class. Class sizes are kept small, so you can easily ask questions and get immediate responses. Zoom is free and easy to use, on any device. You're in control of your privacy - you can mute yourself and hide your webcam if and when you prefer.

You've been home for long enough, it's time to travel again and in this online pasta making course, that's exactly what you'll do! Join Marina for the Pasta Journey signature three weeks course: A Pasta Journey Through Emilia-Romagna.

Over three weeks, you will discover the food from the birthplace of pasta, Emilia Romagna.

This small-group pasta making course is designed for convenience and connection, with online classes.

Course outline:

Week One: Pasta 101, Sun 21 Feb 2021, 11 am (120 minutes online)
In this step-by-step class, you will learn to make two kinds of egg pasta typical to the Emilia-Romagna region, tagliatelle, and garganelli. To accompany your pasta, your teacher will show you how to cook a simple, tasty sausage and pea ragu – and we will have lunch together, virtually.

Week Two: Tortellini in broth or parmigiano cream, Sun 28 Feb 2021, 11 am (150 minutes online):
In week two, you will learn how to make the traditional pasta of Emilia-Romagna, tortellini. Following famous chef Massimo Bottura's recipe, we will prepare tortellini and cook them two ways: in brodo (broth) and a Parmigiano cream.

The filling of the tortellini is as important as the pasta. For this recipe, we stick to using ingredients from the Emilia-Romagna region, Parmigiano-Reggiano, Prosciutto di Parma, and fresh pork. When you combine these flavours with those in the broth, a moreish savoury taste known as umami occurs.

Week Three: Classic lasagna from Bologna, Sun 7 Mar, 11 am (150 minutes online):
Pasta Granny, Franca lives in the hills, south of Bologna. Today for our last cooking class, you will make Franca's Traditional Lasagna Bolognese.

You will learn how to make silky smooth lasagna pasta from scratch, as well as the creamy bechamel sauce. Your family and friends will thank you for years to come, now you have mastered the perfect lasagna.

So, what do you think? Are you ready to pack your appetite and join me for this luxury journey through Emilia-Romagna?

Please note:

• You will be emailed a list of ingredients and the recipes after registration.
• You can purchase the Emilia Romagna supply box at the checkout.: a pasta wheel cutter and garganelli board, a bottle of Italian extra virgin olive oil, 00 flour, semolina flour and organic stock.
• Get in touch with your teacher for pasta machine recommendations if you do not already have one.

• Pasta wheel cutter (used for tortellini and tortelloni)
• Garganelli board (used for garganelli)
• 1 kg 00 Caputo flour
• 1 kg Semolina Caputo flour
• 500 ml Colavita Extra Virgin Olive Oil
• San Elk Organic Artisan Chicken Stock
• Emilia Romagna booklet with classes' introduction

• A pasta machine
• Wooden board
• Food processor
• Pasta cutter

This class series runs over 3 consecutive sessions, at the same time every week.

This Box and Live class is a great indoor activity idea for individuals and couples as well as for virtual team building activities at home.

This would also be a nice gift for her, gift for mum or anniversary gift.