A hands-on morning learning the art of making and rolling fresh pasta with chef owner at Glebe House, Hugo Guest. Explore three different types of pasta doughs, and three different pasta shapes. We’ll cover the roles that flour, eggs and water play in the pasta making process and how they influence what type of pasta to serve with various sauces. Attendees can expect to takeaway their fresh pasta and enjoy the fruits of their labours at the farmhouse lunch.

Wednesdays – includes lunch. 10am-1pm.