Learn how to make 3 types of fresh egg pasta in this class.

Fresh egg pasta : Fettucine, Spinach and Ricotta Tortellini and Mushroom Ravioli.

Sauces : Ragu Bolognese and Butter Sage Sauce

COST: S$78

DURATION: 4 hours

MAX PARTICIPANTS: 16 pax

This is not a demo but a hands-on cooking class, everyone will prepare this menu in groups of at least 4-5 pax. The cost includes ingredients, use of kitchen studio/equipment, aprons, etc.