The Best Italian Style Pasta Dishes and First Courses with a Professional Chef

Over ons

Welcome! to my school where you can live a fantastic learning experience, cooking, tasting and having fun. It’s time to put on the apron and start cooking. Our professional kitchen setting for this lesson will allow you to have a truly hands-on experience, so that you will be able to recreate perfectly the dishes when you return home.

Our cooking classes are based on the respect of genuine and real family and traditional recipes handed down through generations. This class will take you through the whole cooking process, highlighting the use of seasonal ingredients. The aim is to improve your cooking skill and your knowledge of our traditional cuisine. You will learn to cook traditional Roman and Italian style first courses in a professional and authentic way and you will go home with recipes from the lesson along with the school custom apron.

During the lesson, held with professional methods in an authentic cooking school, every participant will cook traditional recipes with the help of modern tools and user-friendly induction hobs. You will learn how to cook pasta with the ‘risottatura method’ or to prepare a perfect creamy delicious carbonara by pasteurising the eggs in a bain marie or a perfectly creamed Alfredo sauce. The participants will prepare two pasta dishes on their own, under the Chef guidance, and will be shown the making of a third recipe by the Chef.

We will start by preparing the fresh pasta dough: fettuccine or tonnarelli or one shaped semolina fresh pasta dough chosen among orecchiette, guitar spaghetti, strozzapreti, cavatelli, gnocchetti sardi or trofie. The dough needs an important and necessary resting time and in the meantime we will prepare one of the most tipycal Roman-Style dry pasta dishes (carbonara or cacio e pepe or gricia) and enjoy it at the end of the recipe making.

In the following step we will prepare another typical sauce for your fresh pasta. We will then roll out the prepared dough and cut or shaped it in the desired format and will proceed with the important cooking and creaming step. In the meantime, the Chef will prepare a third typical Roman style sauce, chosen among one of the following: amatriciana, oil and garlic, ricotta cheese and pepper or arrabbiata sauce. You will eat the fruit of your labour and enjoy food paired with a tasting of local wines.

At the end of the class we will relax together in the dining room, tasting the last recipe prepared in a joyful and friendly atmosphere.

Note: We can accomodate some dietary restrictions included vegetarian options. 

If you are a solo traveler, a family or a big group who wishes to take this class, please contact us.

Menu

The class menu will include at least one of the four famous Roman-style sauces and some other typical Roman and Italian style pasta dishes paired with excellent local wine. Dishes will be prepared from scratch, according to the most advanced and successful cooking techniques.

Welcome drink
  

Fresh pasta dough (one of the following)

• Fettuccine
• Tonnarelli
• Fresh semolina shaped pasta: ie. orecchiette, guitar spaghetti, strozzapreti, cavatelli, gnocchetti sardi or trofie.

Making of the handmade dough by the participants, explanation of the different techniques of pasta making. The participants will roll out, cut/ shape the dough. Explanation of shaping and cutting methods.

Typical Italian style fresh pasta sauce (one of the following)

• Alfredo sauce
• Tomato and basil sauce
• Or other typical sauces according to the season and to the teacher’s inspiration

Making of a typical sauce by the participants as a dressing for the fresh pasta kneaded at the beginning of the class.

Tasting of the fresh pasta dish prepared by the participants

Typical Roman Style Dry Pasta Dish (one of the following)

• Cacio e pepe
• Carbonara
• Gricia

Tasting of the first Roman-style past dish prepared by the participants.

Third Pasta Dish (one of the following)

• Amatriciana
• Oil and Garlic
• Ricotta Cheese and Pepper
• Arrabbiata 

Making of a third pasta dish by the Chef. Tasting of the pasta dish prepared by the Chef.

During the lesson, you will eat the fruit of your labour and enjoy food paired with a tasting of local wines. At the end of the class, we will relax together in the dining room, tasting the last recipe prepared in a joyful and friendly atmosphere.

We can accommodate some dietary restrictions including vegetarian options.

Schema

• 11:00 am: Start your hands-on cooking experience
• 2:00 pm: End of class

Upon request, we can organize cooking classes at different hours.