Who better to teach pasta making than the former chef de cuisine at Grossi Florentino Upstairs? Learn from one of the best!
Where: Toolern Vale, Daylesford/Macedon
This two-hour, fresh pasta making workshop is delivered by one of Australia’s top Italian chefs, Matteo Toffano. Discover the different shapes of pasta, learn how to choose the right flour, and make two basic fillings.
Pick up some top tips, like the Toffano family’s method for freezing their fresh pasta in individual portions to pair up with basic Italian sauces for easy weeknight meals that older kids can make themselves. Matteo’s 12-year-old daughter even makes ravioli from scratch just for fun (OK – it’s in her genes, but still, it gives us all hope!).
The fruits of your labour
Master fettuccine cacio e pepe (cheese and pepper), ravioli ricotta and spinach, and tortelli di magro, after a welcoming glass of Prosecco. You'll also take home the recipes and some freshly made pasta!
The kit required
Comfortable clothes that you don’t mind getting a little messy – but everything else will be provided.
Passionate chef, presenter and mentor Matteo Toffano earned some serious stripes working at three-starred Michelin restaurant Le Calandre with renowned chef Massimiliano Alajmo. He’s also been a finalist in a number of international culinary competitions, including the Uniliver Chef of the Year 2017 and 2018, and the prestigious San Pellegrino Chef of the Year 2018 (Pacific). He’s recently finished a six-year stint as chef de cuisine at Melbourne stalwart, Grossi Florentino Upstairs, and is now sharing his knowledge and passion for Italian cuisine and Australian produce through workshops and long table experiences at The Mantle in Toolern Vale.