11am - 2pm | Scarborough Location | $145 for a hands-on experience

Bigoli with Basil Pesto - Sunday 19 May - FULL

Pumpkin and Ricotta Anolini with Burnt Butter - Sunday 9 June - FULL

Gnocchetti Sardi with a Pork and Porcini Ragu - Sunday 23 June

Squid Ink Spaghetti with Seafood - Sunday 30 June - 4 SPOTS LEFT

Papperdelle with Mixed Mushrooms & Thyme - Sunday 28 July

Spaghetti with Vongole, Garlic & Chilli - Sunday 4 August

Fusilli with Prawns and Saffron - Saturday 10 August

Cavatelli with Eggplant, Basil and Salted Ricotta - Sunday 18 August

Orecchiette with Broccoli and Fresh Italian Sausage - Sunday 25 August 


Please reach out if there is not a date that does not suit you ~ My classes are kept small and I am happy to schedule a date that suits you for a small group of family or friends ~ Email me here or contact me directly on 0402 839 616. 

Gift Vouchers are also available to purchase here. 


"Get into the wholesome, uncomplicated Italian recipes with the master herself at one of her intimate pasta-making workshops, where you’ll learn step-by-step how to make one of her signature dishes." - Perth is OK!



  • A warm and welcome approach in an intimate class of no more than 6 students. This allows a more unique one-on-one experience for each individual attending. 
  • A hands-on guide to kneading pasta dough.
  • A selection of nibbles throughout the day to keep hunger at bay.
  • A lesson on shaping our chosen pasta - You make, create, and bring home your own fresh pasta!
  • A lesson on cooking the pasta dish, a recipe card to take home and a sit-down lunch to enjoy and discuss the flavours together.
*** Payment is required upfront to secure your space. A strict cancellation policy applies. Please be careful when choosing a workshop date. No refunds will be provided for change of mind or clashes in personal schedules following class bookings. Due to the nature of running small hands on classes, your cancellation can affect the others in the group or even risk the class being cancelled altogether.