The course is bounded to those who want to learn the art of true Italian fresh handmade pasta.
You will also learn how to prepare the pasta with egg, pasta with 00 flour and colored pasta.
Duration: 20 days
Types of dough you will study during the course:
long pasta, pappardelle, noodles, tagliolini; pasta for lasagna; short pasta; ravioli;
prepare the filling:
ricotta (fresh cheese) and spinach; vegetables; salmon; meat; short pasta colored;
lasagne; cannelloni; Potato dumplings
Carbonara; Bolognese; Ragù; Pesto Genovese;
The program may vary by season and availability of ingredients.
The course also includes the study and cleaning of the tools used for preparation.
Please contact us for any further information