MAKING PASTA BY HAND

with STEFANIA UGOLINI of PASTA E CUORE

Saturday 27 August - 10am to 12pm (2 hours)

presented by KELMARNA GARDENS and SLOW FOOD AUCKLAND

Join chef Stefania Ugolini of Pasta e Cuore to get your hands in the mix and learn how to make fresh pasta in the time-honoured tradition of the kitchens and restaurants from the Emilia-Romagna region of Italy.

What to expect:

In this two hour workshop, Stefania will explain the importance of selecting quality ingredients, how to mix, knead, and roll the pasta, how to cut it into basic shapes such as tagliatelle, pappardelle and taglioline, and how the pasta should be stored and cooked for best results.

During the session, enjoy a morning tea of coffee and biscuits along with a discussion with Stefania around the history, tradition, techniques, and pleasures of creating your own pasta by hand and from the heart. Finally, remember to bring a container because you will take home all of the pasta that you make.

Tickets include: Guided instruction, organic ingredients, tools for traditional pasta making, morning tea

What to bring:

Essential:

a refillable water bottle (to stay hydrated)
a face covering or mask (to wear when appropriate)
a food container (to take home the pasta you make)

Recommended:

an apron (if you prefer to wear one)
a notebook and pen (to take notes, if you like)

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Stefania is a founder, director, and chef at Pasta e Cuore, a beloved Italitan restaurant and pastificio in Maungawhau Mt Eden. Authenticity and Quality are the principles that guide her cuisine, bringing a true taste of Italy's Emilia-Romagna region here to Aotearoa New Zealand since 2015 by sharing time-honoured, hand-written recipes passed down in her family for generations.

Stefania is meticulous about the choices she makes in the production of food and management of waste, both in her restaurant and at home. She believes that every choice we make has an impact on the world around us, so it is important to choose wisely how we spend our time and our money to support the people, communities, and environment that we want to thrive. Pasta e Cuore was awarded the 2021 Slow Food Snail of Approval, recognising their efforts for good, clean, and fair food.

Stefania has grown up around food, learning from her grandmother from a very young age the secrets of traditional local Bolognese cuisine. In Bologna, she first opened a café and then a full restaurant where tradition, family, and local ingredients made for magic in the kitchen and on the plate. She also has experience with one of the best enotecas in Bologna. It is from these foundations and international experience in food and wine that she brings Authenticity and Quality to the role of Italian cuisine right here in Tāmaki Makaurau Auckland.

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Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet. Slow Food believes that through our food choices we can collectively influence how food is cultivated, produced, and distributed, and change the world as a result.

Slow Food Auckland is a local group of volunteers dedicated to good, clean, fair food for all, committed to events, activities, and collaborations that bring the Slow Food philosophy to life. Their work includes the Snail of Approval programme, which promotes and celebrates locally grown and produced food that is good, clean, and fair and recognises the people who make it happen.

Contact the host of Making Pasta by Hand, with Pasta e Cuore

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