Fresh Pasta

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Fresh pasta represents one of the most authentic symbols of the Italian culinary tradition, a heritage rooted in centuries of history and craftsmanship.

The fresh pasta specialization course is dedicated to professionals and amateurs who wish to expand their technical skills and enrich their culinary background. Through a comprehensive training course, participants will learn traditional and innovative processing techniques, the correct use of ingredients and the secrets of making excellent artisanal products.

A unique opportunity for those who want to stand out in the industry, enhancing an art that is synonymous with Italian quality, tradition and creativity.

The course aims to teach the main production techniques of different formats and types of fresh pasta, including filled pasta.

Participants will learn how to make dough, roll it out, and cook it properly. The program also includes advanced skills for creating filled pasta such as cappelletti, agnolotti, ravioli and tortellini, with a special focus on techniques for customizing the recipe both for nutritional needs and from an aesthetic point of view.

To whom it is addressed

The course is aimed at young chefs, culinary enthusiasts, and professional cooks who wish to acquire skills in the artisanal preparation of fresh pasta, both at the amateur and professional level.

A Restaurateurs who want to expand their menu by offering new dishes based
on fresh pasta, differentiating themselves from the competition in terms of quality and originality.

Duration

16 hours total, divided into 2 days: 2 hours of theory and 14 hours of practice.

What you will receive

  • Pupil kit:
    • Teaching manual
    • T-shirt
    • Cap
    • Apron
    • Bag
    • Notepad
  • Certificate of Participation.

Course Schedule.

Theory

2 hours

  • Brief overview of fresh pasta in the Italian tradition – History and regional traditions
  • Differences between flours and their uses
  • Focus on equipment needed for production
  • Basic kneading techniques
  • Selection of ingredients for the fillings

Practice

14 hours

  • Making the basic doughs with or without eggs
  • Practical tips on hydration, textures and resting
  • Manual and machine-assisted dough rolling techniques
  • Non-filled pasta formats: noodles, pappardelle, fettuccine, etc.
  • Making dumplings
  • Dough management after cutting
  • Preparation of Stuffed Pasta Doughs
  • Making classic fillings: ricotta and spinach, meat, cheese
  • Closing techniques and formats: ravioli, tortellini, cappelletti and agnolotti
  • Balancing and conservation
  • Crepe making
  • Cooking and production of condiments
  • Tasting and evaluations of products made

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