Are you local to Holmfirth, Huddersfield, Leeds, Sheffield or the Peak District? Would you like to learn how to make authentic pizza and pasta the Italian way?
At Devour and the Dyehouse our Pasta Making and Pizza Making classes are perfect for West Yorkshire locals looking to learn the art of making authentic Italian pasta or pizza at home.
Hosted by our restaurant’s Head Chef Carl, these hands-on classes teach you everything you need to knead, proof, and roll your way Italian-quality pasta and pizza in your own kitchen.
What you’ll learn
Tasty toppings. Sizzling sauces. Fancy fillings. Our Pasta & Pizza Perfectionists Club is a culinary journey through the art of Italian cooking – one region at a time.
You’ll learn how to make your own doughs from scratch, how to cut and roll a range of different pasta shapes, and how to ‘throw’ a perfectly thin pizza base.
Each class will introduce a different Pasta or Pizza style, giving you a chance to expand your Italian recipe repertoire and learn more about Italy’s regions through its signature dishes.
What’s included?
Whether you choose our authentic pasta making course or a pizza making class, your session will include the following:
- A welcome drink on arrival
- A practical pasta or pizza making lesson
- Dinner prepared by our Head Chef and served with a glass of wine
- A complimentary recipe card
- Your dish packaged-up to take home with you
How many people will be in the class?
We limit our pizza and pasta cooking class numbers to between 8-12 attendees.
How much does it cost?
A single pizza making course (one class) is £65 and our pasta classes are £85 each.
Can I pay on the day?
No, to secure your place on any of our pasta or pizza making classes you will need to book and pay in advance.
How do I book?
You can book your classes on our Pasta and Pizza classes web page here.
What pizza and pasta cooking classes have you got coming up?
Our current pizza and pasta class schedule is as follows:
15/01/25 – Pasta Workshop: Pappardelle/Malfadine and Spaghetti all Chitrarra £85
05/02/25 – Pasta Workshop: Agnolotti £85
12/02/25 – The Pizza Perfectionist Class £65
19/02/25 – Pasta Workshop: Cappelletti £85
12/03/25 – The Pizza Perfectionist Class £65
Simply click on any of the links to learn more about the class and be taken to the booking page.
Who teaches the class?
Our pizza and pasta making courses are taught by our Devour at the Dyehouse Head Chef, Carl, with support from our Founder, Liv.
As a fourth-generation Italian woman, Liv’s crash course in pasta making started almost as soon as she could talk, and she has fond memories of watching her mother and nonna masterfully manipulate flour, eggs, and water into all kinds of artful pasta shapes in their home kitchen.
It was this early experience that inspired Liv to open her own Italian cooking school at Devour.
As she explains: “Every region in Italy has a pasta dish that’s unique to them, and it’s these – often lesser known – recipes that I particularly enjoy sharing in our pasta cooking class. A great example is Culurgiones (prounouced koo-loor-jo-nes) - a type stuffed pasta from Sardinia, filled with a mix of potato, mint, and pecorino. I was delighted to tackle this recipe in one of our pasta classes this year, and it proved such a hit I thought I would share it here.”
Culurgiones recipe by Devour at the Dyehouse
How to make authentic Culurgiones the Italian way
Makes roughly 4 portions of Culurgiones
INGREDIENTS
For the Culurgiones pasta dough:
300g semolina flour
3 eggs
Water
For the Culurgiones filling:
2 red potatoes
70g pecorino cheese (grated)
10 mint leaves
Garlic
Olive oil
Salt and pepper
For the Culurgiones pasta sauce:
1 courgette
6 fresh plum tomatoes
Sliced banana shallot
15 ml confit garlic
Butter
400ml vegetable stock
METHOD
Step 1
To make the Culurgiones pasta dough, mix the semolina flour with the eggs in a bowl, until you reach a smooth and elastic consistency. Allow the pasta dough to rest for around 10-15 minutes.
Step 2
While your pasta dough is resting, put a saucepan of water on the stove at a high heat and bring it to the boil. Peel and chop your potatoes and, when the water is boiling, add them to your saucepan. Cook your potatoes until they are soft, then drain and mash them.
Step 3
While the potatoes are boiling, roll out your pasta dough on a floured surface until it reaches a thin – almost transparent – consistency. Using a pasta cutter, cut the dough into round shapes of equal size.
Step 4
Finely chop your mint leaves and add these to your mashed potato mixture, along with the grated pecorino, olive oil, garlic, and salt and pepper. Mix well until everything is evenly blended.
Step 5
Place a heaped teaspoon of your potato, mint, and pecorino mixture in the centre of each pasta disc.
Step 6
Working on one disc at a time, seal the Culurgiones by folding the top left of the pasta to the centre. Then do the same with the right-hand side, gently pinching to secure the pasta in place. Continue this process, moving left to right, until all the pasta has been folded in. Pinch the pasta at its base in order to create the customary Culurgiones shape. Repeat until all pasta discs are sealed.
Step 7
Heat a little olive oil in a frying pan over a medium to high heat. When the oil is gently spitting, add the Culurgiones, pleated side down, to the pan.
Step 8
As the Culurgiones are cooking, add in your chopped courgette and chopped tomatoes. Cook for around 3 or 4 minutes.
Step 9
Turn the Culurgiones over so that the pleated side faces upwards. Add in the chopped shallots and continue to sauté the vegetable and pasta mixture for approximately 2-3 minutes.
Step 10
Add your vegetable stock to the pan and simmer until half of the fluid has reduced. Add in a knob of butter and some freshly town basil leaves, then immediately plate up and serve.
Pasta and pizza classes at Devour
If you enjoy making Culurgiones, or you’d just like a sociable night out with friends getting to enjoy some good food and drink, be sure take a look at our upcoming pasta classes for details of future recipes we’ll be tackling in the New Year.
Or why not expand your culinary repertoire by joining our popular pizza making class? Our pizza making course imparts all the secrets to creating genuine Italian-style pizzas as good as any you’ll find in Napoli.
Alternatively, leave the cooking to us and make a date to dine out in our restaurant. With Italian food from all corners of Italy, Devour is the perfect place to enjoy an authentic taste of Italy in the Peak District, a stone's throw from Huddersfield, Leed and Sheffield. Click here to book a table.