Early Bird Discount use the code: PASTA200 at checkout. Only 3 spots at this price.

Full-Day • Fully Hands-On • Technique-First

This is not a casual cooking class.
This is structured pasta training.

The Motherdough Fresh Pasta Workshop is a full-day, fully hands-on course designed to teach you how to make excellent fresh pasta — consistently.

Every participant works at their own station with their own dough and tools. You mix, knead, roll, cut and cook your own pasta throughout the day. There is no watching from the sidelines.

Technique Over Recipes

Great pasta starts with great dough.

Our focus is not on copying dishes. It is on understanding flour, hydration, gluten development and dough handling — the fundamentals that determine texture, elasticity and structure.

You will learn to:

• Select and combine flours properly

• Control hydration and dough consistency

• Develop gluten correctly through kneading

• Rest and manage pasta dough

• Roll and shape different pasta formats

• Cook pasta correctly for optimal texture

• Troubleshoot common pasta mistakes

When the dough is correct, the pasta follows.

Base Sauces, Properly

Once the pasta is made, we also cover essential Italian base sauces — the foundational building blocks that allow you to turn fresh pasta into complete dishes.

You’ll learn how classic Italian sauce structures work, and how to pair them correctly with different pasta shapes.

What Makes This Different

Many pasta classes focus heavily on sauce recipes.
We focus on dough performance and technique.

You will understand how flour choice, egg ratio and hydration affect the final result — and how to adjust confidently for different formats and conditions.

This gives you independence in the kitchen, rather than reliance on fixed recipes.

Who This Is For

This course is ideal for:

• Home cooks who want to master fresh pasta properly

• People frustrated with tough or inconsistent pasta

• Bread or pizza students wanting to expand their dough skills

• Anyone serious about building foundational kitchen technique

No prerequisites required.

The Outcome

By the end of the day, you won’t just have made pasta.

You will understand how to mix, handle and cook fresh pasta dough with clarity and confidence — and how to pair it with proper Italian base sauces at home.

Most of our courses run a full day from about 9:30am to 4:30pm.

All courses take place at our Stellenbosch store, Oude Bank building, 7 Church street, Stellenbosch.

If you struggle to find parking, the municipal parking lot behind Checkers Mill Street is usually convenient.

Lunch is included and is usually suitable for vegetarians.

We require booking and payment via our online system to confirm your registration. 

Courses are intended for amateur and domestic bakers cooking for friends & family - not for commercial applications of any size. We reserve the right to cancel a booking should this not be the case.

Course bookings are not refundable in cash; we will offer a date change or a voucher to use for course at a later date for changes made more than 7 days before the course date. For date changes within 7-14 days of the course start, a rebooking fee of R500 per space will be charged to change your date. Rebooking of a course must take place within 12 months of the original course date, after which the credit will expire. Should the price of the course increase before rebooking, the difference in price will also need to be paid.

We will accommodate participant name changes up to the day of the course free of charge.

No shows and cancellations on the day of the course are charged 100% cancellation fee. Booking conditions apply for bookings made in error.

We reserve the right to reschedule a course should we not reach a minimum quota of 4 participants.