Pasta by Hand with O Tama Carey
Learn how to make fettuccine and orecchiette with the ex-Berta chef at Cornersmith.
Overview
It's time to get your hands floury. Chef O Tama Carey (ex-Berta) is heading to Cornersmith on Thursday, September 14 for a pasta-making class. Armed with fresh ingredients, you'll learn how to make two types of pasta and, very importantly, how to cook it just right. Along the way, O Tama will impart a bunch of cutting and shaping techniques.
The first dish on the agenda is egg fettuccine, which you'll create and eat on the spot. The second is orecchiette, to be taken home with you.
These days, O Tama heads her own Sri Lankan hopper stall (and soon-to-be eatery), Lankan Filling Station. She's been friends with the Cornersmith folks for yonks, having previously run a stock making workshop and hosted pasta dinners. If you've ever been to one of her happenings, you'll know she's all about quality produce and cooking from scratch — and that tickets sell quickly.
Information
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