In-depth sessions covering how to prepare
fresh pasta, both filled and non.



This set of sessions is designed for those looking to acquire manual skills and the ability to work independently, and who want to get to know flours milled from ancient grains.

The first session focuses on simple pasta such as garganelli and tagliatelle made using ‘00’ flour and the “ideal” kind of eggs for rolled pasta dough.

During the second session we will prepare classic types of stuffed pasta such as tortelloni, ravioli and mezzelune using wholemeal flour and organic eggs, while during the third session participants will be able to prepare pasta types local to southern Italy such as orecchiette and gnocchetti using semolina from modern durum wheat and ancient grains.

At the end of each session the participants will be able to take the pasta they have prepared home with them.