Chef Gabrielle Pasta Master Class

At the Lower Bar, Navarra Venues head chef Gabrielle hosted a masterclass to share his expertise with couples and families wanting to master the perfect pasta.

Chef Gabrielle’s love for teaching and the sharing of knowledge made for a wonderful masterclass. The families and couples were taught how to make Chef Gabrielle’s favourite food, pasta. The four hour class focussed on perfecting homemade pasta dough as well as ravioli. His guests were also taught to make a versatile pasta sauce that can be made daily at home in a short period of time.

Gabrielle’s journey as a chef began at age twelve in the hospitality industry in Italy. Born in Sicily in the small town of Carlentini, Gabrielle has a rich Italian heritage with experience cooking at Michelin Star restaurants in Italy, as well as cruise ships around the world.

Over the course of Chef Gabrielle’s adventurous and passionate career he has picked up a few tips that he shared with his guests. Top tips for new cooks include:

  1. Allowing egg dough to rest for 24hrs
  2. Using your fingers to work the dough 
  3. The thinner the pasta, the better it cooks 

Chef Gabrielle’s perfect pasta is served with meatballs or stuffed eggplants.

Chef Gabrielle Pasta Master Class

At the Lower Bar, Navarra Venues head chef Gabrielle hosted a masterclass to share his expertise with couples and families wanting to master the perfect pasta.

Chef Gabrielle’s love for teaching and the sharing of knowledge made for a wonderful masterclass. The families and couples were taught how to make Chef Gabrielle’s favourite food, pasta. The four hour class focussed on perfecting homemade pasta dough as well as ravioli. His guests were also taught to make a versatile pasta sauce that can be made daily at home in a short period of time.

Gabrielle’s journey as a chef began at age twelve in the hospitality industry in Italy. Born in Sicily in the small town of Carlentini, Gabrielle has a rich Italian heritage with experience cooking at Michelin Star restaurants in Italy, as well as cruise ships around the world.

Over the course of Chef Gabrielle’s adventurous and passionate career he has picked up a few tips that he shared with his guests. Top tips for new cooks include:

  1. Allowing egg dough to rest for 24hrs
  2. Using your fingers to work the dough 
  3. The thinner the pasta, the better it cooks 

Chef Gabrielle’s perfect pasta is served with meatballs or stuffed eggplants.

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