THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn to make two classic pasta doughs and regional shapes in this 2-hour live Zoom class with Chef Francesco Mattana. Perfect for food-minded travelers in London who want a hands-on, repeatable skill to take home.
Learn to make two classic pasta doughs and regional shapes in this 2-hour live Zoom class with Chef Francesco Mattana. Perfect for food-minded travelers in London who want a hands-on, repeatable skill to take home.
Book with Our Cooking Journey
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Operated by Our Cooking Journey · London, England
Master the Art of Pasta Making is a two-hour online class led by Chef Francesco Mattana and run from London, England. Delivered live over Zoom, the session walks home cooks through mixing two distinct pasta doughs, shaping regional pasta forms, and finishing everything with Sugo Finto, a traditional Tuscan vegetarian ragu.
The class feels less like a lecture and more like a small kitchen workshop. Chef Mattana demonstrates each step in real time, then guides participants as they knead, roll, and cut dough. Students make two doughs — one egg-based, one semolina or flour-based depending on dietary needs — then craft regional shapes that illustrate how texture and technique vary across Italy. The Sugo Finto demo focuses on extracting deep flavor from simple ingredients without meat, a practical lesson in efficient, seasonal cooking.
This experience is ideal for travelers in London who want a hands-on culinary memory to take home. Because the course is sold on a per-household basis, friends or family staying together can share a single booking—useful for visitors planning food-centric days at Borough Market or Tavistock Street before or after class. The class supplies a full ingredient and equipment list ahead of time, plus a digital recipe you'll keep, so it doubles as a practical skill builder long after the Zoom window closes.
Why book it? The combination of regional technique and accessible recipes makes this more than a cooking demo: it's a skills session that demystifies pasta. Chef Francesco Mattana's pacing fits novices and confident cooks alike; the live format means you can ask questions, troubleshoot dough that's too sticky or too dry, and get that exact instruction that YouTube can't deliver. The session welcomes vegetarians and can be adapted for vegans on request, expanding its appeal.
Practical notes: the class starts at the scheduled time, but organizers suggest joining 15 minutes early to test your connection and set up your workspace. Ingredients aren't provided; plan to source staples like flour, eggs, olive oil, and tomatoes beforehand. The course is not suitable for people avoiding gluten.
For food-minded travelers, this online masterclass is an efficient, tactile way to connect with Italian culinary traditions while based in London. It's especially valuable for anyone who wants to return home with repeatable techniques, regional pasta shapes in their repertoire, and a reliable recipe for a rich Tuscan ragu without meat.
The class is sold per household, so groups staying in the same accommodation can work and eat together after class; young cooks aged 15-17 may join only with an adult present. Because the format is hands-on, reliable Wi-Fi and a cleared counter make all the difference - come prepared, and you'll leave confident shaping pasta at home and smiling.
moderate.
2 hours.
Light: standing, moderate hand strength and dexterity for kneading and shaping
No. Ingredients are not included; a full ingredient and equipment list is sent before the class so you can shop ahead.
The session is led by Chef Francesco Mattana, a professional Italian teacher chef who demonstrates techniques in real time.
Participants aged 15-17 may join but must be accompanied by an adult who is also taking part.
The class demonstrates Sugo Finto, a traditional Tuscan vegetarian ragu; it can be adapted for vegans on request.
Organizers recommend joining 15 minutes early to test your connection; if issues persist contact the host before the start time for guidance.
No. This course is not suitable for people who cannot consume gluten due to the wheat-based pasta.
Sugo Finto is a traditional Tuscan sauce that highlights vegetables and olive oil to build a rich, meat-free ragù.
Choose local, seasonal ingredients and avoid single-use plastics in the kitchen to reduce food waste and packaging impact.
Our Cooking Journey is a London-based culinary workshop specialising in hands-on Italian cooking classes. The company runs a curated set of experiences that teach authentic regional techniques and simple, repeatable recipes for home cooks. Led by Chef Francesco on select experiences, Our Cooking Journey focuses on practical skills: making fresh pasta from scratch, shaping multiple regional doughs, and pairing handmade pasta with a rich Tuscan ragu. The 'Master the Art of Pasta Making' and 'Private Classes' note a typical 2-hour format that guides participants through dough, shaping and cooking. Classes also explore wider Italian traditions. 'A Taste of Sardinia' introduces honey-brushed bruschetta, saffron-infused gnocchetti, smoky grilled vegetables and almond biscuits, with step-by-step instruction and recipe tips. 'Italian Family Favourites' covers focaccia, Tagliatelle alla Bolognese and classic Tiramisu, with attention to textures and authentic flavours. Each experience is hands-on and recipe-focused, with a practical emphasis on techniques that home cooks can reproduce. Instruction includes ingredient selection, dough handling and plating suggestions. Participants leave with finished dishes and clear guidance to repeat recipes at home. Operating in London, Our Cooking Journey positions itself as a practical, skill-building cooking provider for anyone seeking authentic Italian flavours and approachable, guided classes. The business highlights regional Italian cuisine, expert-led instruction and takeaway culinary skills as its core strengths. Classes suit a wide range of skill levels, from curious beginners to confident home cooks, and often include tasting of finished dishes, practical tips for ingredient sourcing in London markets and takeaway recipe cards for repeat practice.
Book with Our Cooking Journey