Learn to make authentic fresh pasta from scratch at Edinburgh Food & Drink Academy in this fun two-hour evening class. Perfect for beginners or food lovers looking to improve their cookery skills, this relaxed, hands-on workshop ends with a delicious meal to enjoy or share with friends and family.
You’ll begin by preparing traditional pasta dough before rolling it out to create both tagliatelle and tortellini. We’ll show you how to make a delicious lemon and ricotta filling and a vibrant, punchy pesto, and share valuable tips on getting your pasta recipe right every time, cooking it to perfection, and storing it properly when made in advance.
The recipes made on this course contain the following: GLUTEN, EGGS, NUTS, MILK
This class is not suitable for vegans.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, we welcome you to arrive at the Academy 15 minutes before class starts, the class will last 2 hours.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
