An intensive experience to discover techniques, doughs, and iconic shapes from the Italian tradition. This package includes three practical sessions from the professional course Pasta Studio Labs, led by Anna Onesti and Gabriella Mari, one of the founders of the Scuola di Arte Culinaria Cordon Bleu and an expert in Italian culinary traditions.
🍝 September 23, from 2 pm to 6 pm
We start with the basics: durum wheat flour, its varieties, the role of gluten, and the correct dough-making techniques. Together we’ll prepare shapes like Cavatelli, Capunti, and Cicatielli with a simple tomato sauce, along with the unique Cajubi served with a lean vegetable soup.
🍝 September 24, from 2 pm to 6 pm
We continue with other doughs and classic shapes paired with their most authentic sauces: Maccheroni with Calabrian ragù, Busiate with pesto trapanese, and Cavatelli with mussels.
🍝 September 25, from 9 am to 1 pm
In the final lesson, we’ll use grano arso (toasted wheat flour) to make a flavorful version of Orecchiette, served with cime di rapa (turnip greens) or another surprise sauce. We’ll also make Trofie with Genoese pesto, Strascinati with cauliflower, the delicate Foglie, and the very rare Andarinos.
💡 Recipes may vary based on ingredient availability, while keeping the lesson themes and topics unchanged.
Practical and theoretical lessons dedicated exclusively to durum wheat pasta.
In-depth focus on flours, techniques, and regional traditions.
Hands-on classes in a historic cooking school in the heart of Florence.
Possibility to join even without enrolling in the entire professional course.
📞 Limited spots! – Sign up now!
🍝 If you’re passionate about pasta, also discover the full Pasta Studio Labs course: four weeks of in-depth lessons, practice, and recipes dedicated to the art of fresh Italian pasta.
