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Pasta Master Class I by Chef Matteo Ponti

2 May (Sun), 1:00pm - 4:30pm



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Book by 15 April 2021 to enjoy 10% early bird discount!


Chef De Cuisine of 28 Wilkie, Chef Matteo Ponti, started his kitchen journey at the tender age of three with his parents in the Piemonte countryside in Italy where he learned the value of food and tradition.


Fast forward today to mere 30 years old, Chef Matteo has worked in kitchens throughout the European continent, ranging from France and Malta to Belarus. He has catered to fine-dining banquets cooking for hundreds of guests, which taught him important lessons in adaptability and precision.


Let’s join Chef Matteo in his pasta master class where he marries the science of modern cooking with the history of his heritage!



Tagliatelle Al Pomodoro
Master the rudimentary! Here is your chance to learn about the fundamental of classical Italian pasta: how to create home-made egg pasta (tagliatelle). The pasta will be served along a delicious tomato sauce that is slow-cooked for hours. You will learn about ingredient adaptation in Singapore’s context, and how to create an emulsion which is the basis for all pasta sauces.

Tagliolino Con Pesto Alla Siciliana E Polipo

Two things are popular here: octopus and pesto. Come and discover restaurant techniques to create delicious tender roasted octopus. Also find out more about a lesser known variety of pesto made with datrerini tomato, almond, basil, ricotta, and pecorino Siciliano.

Pappardelle Alla Vaccinara

Originally the specialty of butchers in Rome, people who consumed oxtail regularly were referred to as ‘tail eaters’, a derogatory term since considered a cheap cut. How times have changed! Good technique and plenty of time is essential to make a rich and hearty sauce that will be your family’s favourite. Pappardelle, a thick and long pasta, will make it your next new comfort food!


Suitable for Beginner/Intermediate/Advanced Levels


Maximum of 20 participants



View Chef Matteo Ponti‘s Bio Here


Chef will demonstrate all recipes and each participant will have the opportunity to try his/her hand at some key steps of the process.


Each participant will sample all the items demonstrated and bring home a recipe pack.



Terms and Conditions


Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

2 May (Sun), 1:00pm – 4:30pm


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