Masterclass di Pasta Fresca 4 Days Lesson

There’s a special kind of joy in making fresh pasta by hand — the quiet rhythm of kneading, the feel of dough coming to life, and the moment when flour and eggs turn into something beautiful to share. This four-day Masterclass di Pasta Fresca is an invitation to slow down, learn step by step, and discover the heart of Italian pasta-making. Each class lasts about 1 hour of hands-on work, plus 30 minutes for introduction and cleanup, for a total of around 1.5 to 2 hours. The classes take place every Wednesday, with each session dedicated to different shapes, doughs, and fillings — so by the end, you’ll have a real understanding of traditional Italian pasta in all its forms.

Program Overview

 

Day 1 – Pasta all’uovo: Tagliatelle e Tortelloni

We begin with the foundation of Italian pasta — pasta all’uovo. You’ll learn how to create a silky, elastic dough using just flour and eggs, then roll it by hand and cut it into perfect tagliatelle. We’ll also prepare tortelloni, generously filled with ricotta and herbs. It’s the starting point of every good pasta maker’s journey.

Day 2 – Pici e Ravioli del Plin

On the second day, we travel north and south at once — from Tuscany’s rustic pici, thick hand-rolled spaghetti made simply with flour and water, to Piemonte’s delicate ravioli del plin, small and full of flavor. You’ll discover two very different traditions that share the same spirit: simple ingredients, made with care.

Day 3 – Gnocchi e Ravioli alla caprese

This session is all about texture and balance. We’ll make soft, pillowy gnocchi di patate and ravioli with sundried tomato, ricotta and basil. You’ll learn how to achieve the perfect gnocchi dough and how to fold ravioli so the filling stays light and fragrant.

Day 4 – Tortellini e Tagliolini neri

We’ll finish the course with a celebration of skill and creativity. You’ll learn how to shape tortellini, the pride of Emilia-Romagna, and how to prepare tagliolini neri — egg pasta infused with squid ink for a striking color and subtle sea flavor. It’s a beautiful way to end the masterclass: one dish born from tradition, and one from imagination.

What to Expect

Each class is small and hands-on — you’ll mix, knead, shape, and cook under gentle guidance. We’ll talk about ingredients, regional stories, and the little details that make each pasta special. By the end of the four weeks, you’ll not only know how to make fresh pasta — you’ll feel connected to the craft, to the rhythm of Italian cooking, and maybe even to a few new friends.