In this class it is assumed that you are a complete novice when it comes to pasta making. You will make several rounds of pasta dough using the pasta machine to make you confident, then move on to tagliatelle, ravioli and tortellini. You will need to bring your own pasta machine. 6 clean tea towels, an apron and a large flat container to take home your pasta, and a roll of baking paper. Tastings of the pasta will be served with sauces, recipes for which are included in your booklet. Please note: this class is not suitable for coeliacs, or gluten/dairy intolerances.

Your Tutor is Rosa Matto

Rosa Matto commenced with the WEA in 2014.

Rosa's career in teaching and hospitality spans four decades. 

Currently, her recipes appear in SA Life magazine. She is Leader of SLOW FOOD SA and holds very strong views on inclusivity regarding food sources and targeting food waste. 

Another of Rosa’s great obsessions is travel. So, her recipes and knowledge come from her years of leading travellers through Europe and SE Asia. Of course, her particular passion is the food, wine and culture of Italy where is has lived and travelled widely, over many years 

She is also a great gardener – and most of the produce she uses is from her own or her assistant, the very talented, Nancy Colarco’s, garden. Being a gardener influences her food – it is always local, seasonal and accessible. 

The recipes are carefully written and the classes offer great tips for adaptation, and transformation, for you and your family.