You'll know it's ready when you can see the wooden board through it. Then, roll the pasta onto itself and cut it with a knife." The key to getting this classic shape just right is the rolling of ...

A food processor or mixer to knead the dough, together with a pasta attachment to roll and cut the finished dough to size are both useful bits of kit if making pasta becomes your thing!

Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times.

Join Chef Anthony Sestito for an intermediate-level exploration of some of Italy’s most outstanding filled-and-rolled pasta dishes. You’ll ease into the class with a beautiful spread of ...