After a sell out class in 2022 the multi-talented Elizabeth Hewson - food writer and creative, founder of Saturday Night Pasta, author of the book of the same name, and food columnist for The Weekend Australian Magazine - is returning to SSS for a comprehensive Artisan Pasta Workshop.  

Roll up your sleeves, warm up your kneading muscles; in this workshop you will be mixing, kneading, rolling and shaping two types of pasta and learning how to turn them into a variety of shapes, and how to create delicious sugos to go with them.  

Lizzie loves simple, comforting food that makes the most of humble ingredients, working with the best of what’s available and letting them speak for themselves.  

What You'll Learn

• How the humble act of making pasta is a way of achieving self-discovery and mindfulness… with delicious results.
• The art of crafting an egg pasta and semolina pasta from scratch.
• All about the different pasta shapes and sauces, and how to put them together.

What You’ll Make and Cook

• Semolina pasta 
• Hand rolling cavatelli  
• Calamari ragu 
• Egg pasta
• Ricotta and pesto ravioli – with burnt butter and cherry tomato sugo
• Garlic greens and potato

Class Inclusions

• Expert demonstration and instruction by Lizzie Hewson
• A fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes.
• Time to enjoy your creations in our stunning dining room.
• Take-home recipe booklet and Sydney Seafood School apron.

Please be aware that you will be cooking at a shared workstation in a group of 4-6. 

If you have a group of 7 or 8, please contact us at 02 9004 1111 or email us at sss@sydneyfishmarket.com.au, and we'll be happy to assist you with your booking. To ensure a great experience for everyone, we do not accommodate larger private or corporate groups in our public classes. If you have a larger group or special request, feel free to call us, and we'll discuss the best options for you.

We make every effort to ensure that the class and the recipes proceed as advertised. However occasionally we may need to alter recipes, ingredients or class format due to availability of produce or other circumstances. 

Recipes may contain allergens beside fish, crustaceans and molluscs. Please contact us for more information.