Hello Pasta lover! In this basic fresh pasta course, we will approach the basic concepts of fresh pasta in a theoretical and practical way, understanding which types of flour to use, and how to knead and work the pasta according to our needs! Furthermore, we will also prepare doughs of different colors together to make everything more scenographic and modern. Finally we will taste the fresh pasta prepared during the course with strictly seasonal condiments. Objectives: - Learn to choose and proportion flours and eggs according to the products we want to produce - Techniques of preparing and cut fresh pasta - Management and preparation of colored doughs through the use of natural ingredients - Management and storage of doughs and different pasta shapes - Preparation and shaping of tagliatelle, garganelli and farfalle.

• Meeting Point: Via Alcide De Gasperi, 6 20016 Pero MI - Milan
• Food laboratory experience
• Duration: 2.0 h
• Max People: 10
• Price per person: 85.00€
• Carbon Neutral

What's include

Not included

Spoken Languages