If you've signed up for, or want to sign up for, our Fresh Pasta from Scratch - Online Cookalong, this post will tell you all the ingredients, substitutions, equipment and advance prep needed to learn in the comfort of your own kitchen. Please read through it carefully and print it if possible. If you still have questions, don’t hesitate to email cookschool@boroughkitchen.com.

Connecting to the Class

This class will take place on Zoom. After you sign up, we'll send you an invitation email with the log-in details. A Zoom account is not required to join the class. By clicking on the link and using the login details provided, you can join via your desktop or mobile internet browser. However, we recommend downloading the app before class to get familiar with the control options.

A minimum internet speed of 2 megabits per second (mbps) ensures good connectivity. Our moderator (co-host) will keep you muted during the class. If you have an urgent question, you can type into the chat anytime and we will answer it as soon as possible. By clicking on the ‘raising hand’ function, you can let us know if you’d like to ask a question out loud, and we will unmute you.

We strongly recommend covering your keyboard with a large piece of cling film. You can keep your camera on or off during class; it is up to you. Please ensure that you have all necessary ingredients and equipment on hand. We suggest gathering and weighing out your ingredients before the class begins, so you have more time to focus on the lesson.

Allergens/Dietary Restrictions

Main allergen(s): gluten, eggs

This class is suitable for vegetarians. We are unable to substitute the gluten and eggs required for the dough. If you have any specific questions, please feel free to contact us at cookschol@boroughkitchen.com.

The ingredients yield two portions of fresh pasta. If more than one person is taking the class, you have the option to divide the work or make the recipes individually and have plenty of leftovers.

Health and Safety

We recommend keeping your hair tied back, setting rings aside, and rolling up your sleeves; the class is very hands-on. Wash your hands regularly to avoid cross-contamination. Wash utensils, plates and chopping boards as needed between tasks. We will be working with boiling water, so please exercise caution.

The Menu

- Tagliatelle
- Cappellini (‘angel hair’ pasta)
- Marinara sauce

Because we want you to focus on the techniques—and not rely on written instructions—we will send you these recipes after you’ve completed the class. (Don’t worry, we’ve detailed the ingredients, substitutions, and advance prep necessary below.)

Topics We’ll Cover

- How to make pasta dough
- The science behind the ingredients
- How to properly knead dough
- The importance of resting dough
- Basic knife skills
- How to use a pasta machine and its attachments
- Cooking al dente
- Choosing sauces for pasta shapes

Shopping List

This is a complete list of the ingredients you will need for the class. We’ll go through the ingredients needed for each component (i.e. pasta and sauce) in the ‘Advanced Prep’ section.

- 250g '00' flour
- 2 large eggs
- 100g semolina
- 15g butter
- 5 tbsp olive oil
- 1 shallot
- 4 garlic cloves
- Salt
- Black pepper
- 1 tbsp dried oregano
- 1 small bunch of basil (approx. 25-30g)
- 4 sprigs fresh thyme
- 1 tbsp sugar
- 1 tin chopped tomatoes chopped (400g)
- 20g tomato puree (most of one tube)
- Chilli or red pepper flakes (optional)
- 50g Parmesan


- 2 tbsp dried basil can be substituted for fresh basil
- 1/4 tbsp fresh oregano can be substituted for 1/2 tbsp dry oregano
- Honey can be substituted for sugar
- 1 tsp dried thyme can be substituted for 3-4 sprigs fresh thyme
- Fresh chilli can be substituted for chilli flakes
- If you cannot eat dairy, omit the Parmesan or use a dairy-free alternative

Advanced Prep

Please make sure to gather and measure out the following ingredients separately before class, and keep it nearby while we are in session. Wash and dry the vegetables and herbs if needed. Unless specified, do not chop or process any ingredients. We recommend grouping the ingredients together like so:

For the Pasta Dough

- 200g '00' flour
- 2 large eggs
- Semolina, for dusting (approx 40-50g)

Marinara Sauce

- 1/2 tbsp dried oregano
- 1 small bunch basil (approx. 25-30g)
- 3-4 sprigs fresh thyme
- 1 tsp sugar
- 1 tin chopped tomatoes (400g)
- 20g tomato puree
- 3 garlic cloves
- 1 large shallot
- 3 tbsp olive oil
- Chilli or red pepper flakes (optional)


- 30-35g Parmesan
- Drizzle of olive oil
- Extra basil

Equipment List

- Pasta maker, with attachments for tagliatelle and cappellini (angel hair)*
- Chef’s knife (sharpened if possible)
- Cutting board
- Medium mixing bowl
- Small bowl (filled with water)
- Dough/pastry scraper (or wooden spoon)
- Pasta wheel or pastry wheel
- Large sheet or tray, lined with parchment paper
- Sieve
- Tongs
- Large pot
- Medium saucepan
- Coarse grater (for Parmesan)
- Wooden spoon
- Spoons and forks (for dining)

*If you have an older version of a Marcato or a different pasta maker that does not include these attachments, send us an email at cookschool@boroughkitchen.com and we'll tell you how to cut these shapes with a knife.

*If you don't have a pastry cutter or pasta wheel, you can use a butter knife.