Thursday 19 November 2026
10am - 2pm
£95 per person, lunch included
MammaLina Cookery School, Wanstead, London, E11 2EE
No eggs, no machines: just semolina, water and your hands. This is the everyday pasta of southern Italy, shaped by hand in kitchens across Molise and Puglia. We’ll also make gnocchi di ricotta, soft, delicate little dumplings that are quick to prepare and and typical of my home regions of Molise and Abruzzo.
What you'll make:
Cavatelli
Orecchiette
Gnocchetti
Gnocchi di ricotta
FAQs
What is pasta di semola?
Pasta di semola is egg-free pasta made from durum wheat semolina and water, shaped by hand. It is the traditional everyday pasta of southern Italy.
Is this class vegan?
The semolina pasta is vegan. The ricotta gnocchi contain dairy.
About The Event
If you love the heartiness of rustic, hand-shaped pasta - full of texture, ridges and crevices that hold onto every bit of sauce - this is the workshop for you!
Join Adele in this warm and hands-on pasta making experience, where you’ll discover the art of traditional water-based pasta, just like it’s made in Southern Italy. Unlike egg-based pasta, this dough is made only with semolina flour and water, giving it that famously firm bite and beautiful rough finish that’s perfect for catching sauce. And it is perfect for all the vegan pasta lovers too!
You’ll also learn to make gnocchi di ricotta, soft, delicate dumplings made with ricotta cheese, a much-loved feature of home cooking in Molise and Abruzzo. Quick to prepare and wonderfully light, they offer a delicious alternative to traditional potato gnocchi. We’ll cook them alla Sorrentina, baked in a rich tomato sauce with melted mozzarella and fresh basil.
You’ll be guided step by step through the whole process - from kneading to shaping - using time-honoured techniques passed down through Adele’s family. Whether you're a total beginner or a curious cook looking to expand your skills, this class is designed to be relaxed, fun and packed with practical tips.
Once the cooking is done, you’ll sit down to enjoy the fruits of your labour with the rest of the group - a comforting homemade meal and the joy of having created it yourself.
You’ll leave with new skills, full bellies, and a deeper connection to Southern Italian cooking.
What's Included?
How to make pasta dough from scratch using just semolina and water
Tips on choosing the right semolina and how to blend it with other flours if needed
How to shape a variety of rustic Southern Italian pasta types - like orecchiette, cavatelli, gnocchetti Sardi and more - all by hand or using simple, everyday tools
How to make soft and delicate gnocchi di ricotta from scratch
How to prepare gnocchi alla Sorrentina, baked in tomato sauce with mozzarella and fresh basil
How to pair different pasta shapes with the most suitable sauces for maximum flavour
How to cook and store your fresh pasta properly for future meals
A seasonal vegetarian sauce to accompany your pasta
All ingredients and equipment provided
Complimentary tea and coffee
Sit-down meal at the end of the class to taste some of your creations
You will also receive a detailed pasta making recipe card and a gorgeous thank you gift to take home as well as your pasta creations
Good To Know
Suitable for all skill levels
Vegetarian and vegan friendly (please note that the ricotta gnocchi and gnocchi alla Sorrentina contain dairy)
Perfect for individuals, friends, or small private groups
What To Bring
A pen and a notebook if you’d like to take your own notes
Tupperware for any class leftovers and pasta creations to take home
Please Note
Adele is able to offer and teach gluten free beginners’ pasta as a separate class
This class can be personalised for groups of 4 or more people, please refer to the Private & Small Group Cooking Classes section of our website.