OVERVIEW:

Immerse yourself in the joy of making pasta by putting your hands in the dough. Feel its texture with your fingers, knead it, and give it shape. Creating your own pasta and tasting it afterward is an enjoyable experience for everyone: pasta lovers, kids, and families alike!

This activity can also present a fun teamwork challenge. We’ve witnessed many guests, often new to pasta-making, successfully crafting their own dishes and even sending us pictures afterwards, showcasing their homemade pasta. Most importantly, we’ve seen the pleasure that comes from creating something with your own hands and sharing it with others at the table.

DETAILED DESCRIPTION:

Hands-on fresh pasta cooking class in bologna centre

Cook and enjoy the most distinctive fresh pasta dishes that have made Bologna the Food Capital of the world: Tortellini, Tagliatelle, and Balanzoni. Join a passionate couple excited to share their table with you.

Bologna, often referred to as the Learned, the Red, and the Fat, is the political capital of the Emilia-Romagna region and is famous for its culinary heritage. The term “the Fat” highlights its rich cooking traditions, particularly the handmade fresh pasta, which is crafted from flour and eggs using a traditional rolling pin.

Some must-try dishes in Bologna include Tagliatelle al Ragù Bolognese, Tortellini in Brodo, Green Lasagne, and Mortadella, along with a variety of exquisite pork-based charcuterie. These iconic dishes deserve their fame for the meticulous preparation and historic significance behind every recipe. Each ingredient is selected with care to honor the traditional methods. During a cooking class, you will discover that family recipes often hold unique touches. In fact, each Bolognese family usually has its own little secrets, which is why many locals claim their favorite Tortellini is always made by their mom or grandma!

Growing up, making fresh pasta every Sunday with our mom or grandma was both a fun activity and a cherished family duty, ensuring we had pasta ready for the entire week.

In our Fresh Pasta cooking class in Bologna, you will learn essential techniques such as preparing the filling, making the sauce, rolling the dough to create the “Sfoglia Emiliana” (which should be so thin that you can see San Luca through it – to quote a popular local saying), and tips to minimize waste by using every bit of dough.

In Emilia and throughout Italy, we often say—perhaps too often—that we never waste food. This saying is rooted in our history; in the past, poverty forced people to be resourceful. As a result, many dishes were created from the necessity of using what was available, allowing families to make the most of their resources and ensure they had enough to eat.

Growing up, making fresh pasta every Sunday with our mom or grandma was both a fun activity and a cherished family duty, ensuring we had pasta ready for the entire week.