• Course Overview

    Learn to appreciate the pasta as much as the sauce! This is an ideal opportunity for foodie friends to cook and learn together. We explore it all -from making fresh pasta to eating etiquette!

    Who Should Attend

    • Friends who like to cook and learn together
    • Chefs who would like to brush up on authentic pasta techniques

    2 Day Course

    • Class Time: 9h00 – 14h00


    R1 250.00 incl. VAT


    • Course notes and recipes
    • All ingredients
    • Paper chefs hats
    • Course preparations will be turned into a light lunch served with a glass of wine on both days.

  • Course Outline

    • Theory on the history of pasta, when to use fresh and when dried, how to match shapes and sauces and the correct way to eat pasta.
    • Producing fresh pasta ribbons and shapes ranging from tagliatelle to hand rolled orechiette.
    • Classic sauces and fillings – the traditional recipes.
    • Course preparations will be turned into a light lunch served with wine on both days.

  • Dress Code

    You will be working in a professional kitchen, so bring an apron/chef’s jacket, comfortable shoes and keep jewellery and make-up to a minimum and hair tied back.

  • Next Available Date

    5 & 12 June 2021 or 23 & 30 October 2021

    For an application form and to book your space, please contact:

    Anne-Marie Oberholzer

    Tel: 012 654 5203



  • Request Application Form

    I'm Interested!

    Please send me my application pack for
    Art of Pasta & Sauces

    Please note, by requesting this course pack your details will be automatically added to our mailing list and we will send you updates from time to time.

    By clicking the "SUBMIT" button, I am attaching my electronic signature to and agreeing to the Prue Leith Terms of Service Agreement.

    Please note that you will be added to our course subscription database and will receive course information from time to time.

Recent News

23 September, 2020Love it or hate it, coriander is a significant ingredient in our culinary heritage

17 August, 2020Turning tough times and a feared assessment into a business

14 April, 2020Fermented and plant based food will boost your microbiome and immune system

7 April, 2020Covid-19 – an opportunity to build a more sustainable industry?

Subscribe for more about food and the Prue Leith Culinary Institute


Get the latest information from the S.A Health Department about COVID-19 - Learn More