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Short course · 4 hours

Pasta & Focaccia from Scratch

Mix, knead and roll fresh pasta by hand with Ancient Grains, then bake a golden focaccia to take home.

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Fresh pasta ribbons hanging to dry on a wooden rack in the training kitchen.
Fresh pasta, hung to dry.

Course details

Date
To be announced
Time
To be confirmed
Duration
4 hours
Price
R500 per person
Location
The Chef School, Oatlands, Krugersdorp
Availability
Ask for the next date
Book or enquire WhatsApp us
Convection oven and pasta machine at a training station

01 · Overview

Fresh pasta and focaccia, made with Ancient Grains.

In four hours you make two of Italy's most satisfying doughs. Chef Minnie Brink takes you through a fresh pasta dough, rolled and cut by hand, and a soft focaccia baked with Ancient Grains from Miracle Meel instead of ordinary flour.

It is for home cooks who want to stop buying dried pasta, food lovers who enjoy a hands-on morning, and teams looking for a practical way to spend four hours together.

02 · What you'll learn

What will I learn?

  • 01

    Making the dough

    Ratios, mixing and kneading a pasta dough made with Ancient Grains until it is smooth and elastic.

  • 02

    Rolling and cutting

    Rolling even sheets and cutting ribbons that cook at the same rate.

  • 03

    Focaccia

    Mixing, proving and dimpling a soft, well hydrated Ancient Grains dough.

  • 04

    Baking

    A golden top, a crisp base and knowing exactly when it is done.

03 · What's included

What is included?

Everything you need for the class is provided.

Cooking stations and steel prep benches in The Chef School's training kitchen, lit by afternoon sun
  • IngredientsEverything you cook with
  • EquipmentYour own station in the professional kitchen
  • NotesTake-home notes to make it again
  • Your bakesTake home what you make

04 · Gallery

Inside the class.

  • Fresh pasta ribbons hanging to dry on a wooden rack in the training kitchen.
    Fresh pasta
  • Convection oven and pasta machine at a training station
    The pasta station
  • Chef shaping pastry dough by hand on a steel bench
    Hands in the dough
  • Cooking stations and steel prep benches in The Chef School's training kitchen, lit by afternoon sun
    The training kitchen

Book your place.

Tell us which date suits you and how many people are coming. The chef is often in class, so WhatsApp is the quickest way to reach us.

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