According to the International Pasta Organisation, Italy consumes an average of 600 million kilometres of spaghetti per year, and this would be enough to wrap the entire planet approximately 15,000 times.

Phew. We’re not trying to compete with them but after this class where you work your own dough, roll, cut and cook your own pasta from scratch you may feel like throwing your hat in the ring!

Menu:

• Spaghetti with sugo rosso alla vodka
• Pappardelle with smoked Jerusalem artichoke and truffle cream.
• Demonstration of coloured pasta
• Seasonal Salad

SKILLS:

• How to make pasta dough
• Rolling and handling pasta
• Cooking pasta properly
• How to balance a sauce
• Choosing the perfect complimentary salad based on seasonality, texture and availability of produce.
• Dress a salad.

The pasta making is completely hands on whilst the sauces are a mix of demonstration and hands-on.  This class contains gluten but is vegetarian - it CANNOT be made vegan.

About our chef presenter:

Alannah Miceli

Having started her career in fine dining at ARIA and The Sofitel – Alannah Micelli then set her sights on travel, learning and growing in various kitchens around the world before returning to Newcastle and opening the Young Street Hotel as Head Chef. Alannah knows her stuff, her knowledge is broad and her skills are detailed – she knows how to get the most out of produce (both fresh, seasonal and pantry staples) she also loves to play – with colour, texture and technique. It is no coincidence that soon after her taking over as Head Chef at Subo in 2023 – they reclaimed their chef’s hat.

Terms and Conditions

• Please be aware we do not offer refunds/transfers into other events/credits due to change in personal circumstances, including illness. We ask if you are presenting with COVID-19 like symptoms and/or have the COVID-19 virus that you refrain from attending and that you contact us.
• For whatever reason a person/s is not able to attend, we welcome a person/s of your choosing to take the place, providing there is no change in dietary circumstances from the original ticket holder.
• We require all dietary/allergy information to be disclosed prior to purchase. If any dietary/allergies are present, please contact us before purchasing a ticket. We cannot provide a credit/refund/transfer due to dietary/allergy requirements after purchase.
• We reserve the right to alter/cancel/postpone a class at any time. If this is to occur you are welcome to a refund/credit/transfer.
• Our cooking school runs on a schedule, and it is required that you arrive 10 minutes prior to your booking. You are still welcome if you are running late, however we may start the class without you.
• We ask if a person/s is/are presenting with COVID-19 like symptoms and/or have the COVID-19 virus that they refrain from attending. Please contact us if this is the case.
• Once a ticket is purchased, it is assumed that you have read and agree to these terms. For more information please call us on 4926 1991

We usually require at least 8 participants for our classes to run viably, but make the call and let you know 48 hours prior to the class.

If we are unable to gain enough participants, we will happily move you to next iteration of the class, or another class of your choosing. Alternately, we can arrange for a credit note to be used at a later date or a refund.

Thank you for your understanding.