Flavours of Southern Italy: Semolina & Water Pasta

Southern Italian pasta tells a very different story — one of simplicity, durability, and bold flavour. In this hands-on class, guests explore eggless semolina-based doughs traditionally found across Puglia, Calabria, and the southern regions of Italy.

The experience begins by mixing dough using only semolina and water, prepared by hand using the traditional “well” method. Guests learn how hydration, resting, and handling create the firm texture required for Southern Italian pasta shapes designed to pair with robust sauces.

Through guided practice, guests shape a variety of traditional forms, which may include:

• Orecchiette

• Cavatelli

• Fileja

• Lorighittas

The class concludes with cavatelli with sausage and rapini, a bold, rustic dish that perfectly showcases the strength and texture of semolina pasta.

Antipasto and charcuterie are served on arrival. Water is included throughout the class. Wine and soft drinks are available for purchase on site.