Fresh Pasta Workshop

This intensive workshop introduces participants to the foundational techniques of fresh pasta production. Participants will study the composition of pasta dough, including flour types, hydration ratios, and the role of eggs, while gaining practical experience in kneading, rolling, and shaping. 

Learning Objectives:

• Identify and evaluate different flours and their impact on pasta texture and flavor.

• Apply proper techniques for mixing, kneading, and resting fresh pasta dough.

• Demonstrate proficiency in rolling and shaping a variety of pasta forms.

• Analyze regional pasta traditions and their integration into modern cuisine.

• Design and execute pasta dishes that balance authenticity with creative innovation.

Target Audience: This workshop is intended for culinary students, professional chefs, and food enthusiasts seeking to deepen their understanding of pasta-making as both a technical skill and cultural practice.

Outcomes: Upon completion, participants will be able to prepare fresh pasta with confidence, articulate the historical and regional significance of pasta varieties, and critically evaluate pasta dishes from both a culinary and cultural perspective.