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Grano & Farina Cooking School
PASTA CLASSES

Pastas of
Southern Italy

4 hours
Max 6 students
€75 per person

VEGAN & VEGETARIAN FRIENDLY

Pastas of Southern Italy

In this class you learn several techniques for making hard wheat and water pastas. No rolling in this course. You will produce 5-6 different shapes using your hands, a scraper, a skewer and a gnocchi board as well as make 2 sauces all of which you will taste. By the time you finish, you'll be able to confidently prepare fresh pasta at home in just 30 minutes.

YOU WILL LEARN HOW TO MAKE:

Pici (Toscana), Busiate, Maccheroni al ferretto (Sicily - Calabria), Maccheroni a descita (Puglia), Cavatelli (Molise), Orecchiette (Puglia), Malloreddus (Sardinia)

Pastas of
Northern Italy

4 hours
Max 6 students
€80 per person

VEGETARIAN FRIENDLY

Pastas of Northern Italy

In this class you will learn to make egg based pasta using a 110 cm long rolling pin like a real Emiliana sfoglina. No machines allowed here!

You will make 3-4 types of long flat pasta employing this traditional Bolognese method as well as 2 sauces all of which you will taste. By the time you finish, you will have the foundations for making delicious egg pasta by hand for friends & family.

YOU WILL LEARN HOW TO MAKE:

Tagliatelle & Fettuccine (North & Central Italy), Pappardelle (Toscana), Garganelli (Emilia Romagna) or Farfalle (Emilia)

Coloured
pastas

3.5 hours
Max 6 students
€80 per person

VEGETARIAN FRIENDLY

Coloured pastas

This class teaches you how to make a rainbow of coloured pastas using both a rolling pin and your hands. 

In addition to talking about flour and proportioning wet and dry ingredients, we will outline the types of food that can be used to color your pasta naturally. Additionally you will make 2 sauces and will taste what you have made. 

COLOURS TO EXPECT:

Green (spinach), Red (tomato), Yellow (saffron), Brown (chocolate), Black (squid ink)

Filled pastas

4 hours
Max 6 students
€95 per person

VEGETARIAN FRIENDLY

Filled pastas

What could be better than home-made ravioli or tortellini? In this course you will learn to make 3-4 forms of pasta filled with either a meat or a ricotta mix.

In addition to discussing the main pasta ingredients of flour and eggs, we will go over recipes for the fillings used and talk about accompanying sauces and broths. A tasting of what you have made will follow together 2 sauces prepared with Chef Pino.

YOU WILL LEARN HOW TO MAKE:

Tortellini & Tortelloni (Bologna), Ravioli (Piemonte & Lombardia), Casoncelli (Lombardia) and more...

Giovedi, gnocchi!

4 hours
Max 6 students
€75 per person

VEGETARIAN FRIENDLY

Giovedi, gnocchi!

In Italy, tradition says you eat potato Gnocchi on Thursdays. It is attributed to the catholic observance of having something substantial the day before "going light" on Fridays when ritual dictates fish. In keeping with this fun cultural fact, we propose Thursdays (among other dates) for Gnocchi making.

In addition to the well known potato based pasta, you will learn to make Sardinian Gnocchi "Malloreddus" (flour based) and Gnocchi alla Romana (flour and dairy mix) as well as taste your creations in 2 sauces you will prepare with Chef Pino.

The 4 Roman pastas

4 hours
Max 6 students
€85 per person

The 4 Roman pastas

These 4 Roman recipes are famous the world over. If you eat out in the capital, you will see them on every menu.

In this class you will make 4 pastas by hand as well as the sauces themselves. By the time you roll out of school, you will have a full menu of authentic Roman dishes under your belt. (Be aware that 3 out of 4 recipes use pork - this is not appropriate for vegans and vegetarians).

YOU WILL LEARN HOW TO PREPARE:

Gricia & Cacio e pepe & Carbonara & Amatriciana

Regional pastas

4 hours
Max 6 students
€90 per person

VEGETARIAN FRIENDLY

Regional pastas

For those who already know the standards by hand, or if you are curious about less well known pastas - this is the course for you.  From the Alps to the toe of the boot, you will make 3 of the following pastas with accompanying sauces.

YOU WILL LEARN HOW TO MAKE:

Spâtzle (Trentino), Pizzoccheri (Lombardia), Passatelli (Romagna - Marche), Corzetti (Liguria), Frégula (Sardegna), Cavaiuoli (Puglia)

Risotto

4 hours
Max 6 students
€90 per person

Risotto

In this class you learn how to choose the rice for each risotto recipe you make, prepare vegetable, chicken & fish stocks from scratch and make 3 perfect risottos; creamy & al dente + tips on how not to spend 40 minutes away from your guests!

RECIPES FOR THIS CLASS INCLUDE:

Risotto alle Zucchine (or other seasonal vegetable) & Risotto alla Milanese (with saffron and Parmigiano) & Risotto ai Gamberetti (with seared shrimp and parsley)

A tasting of all three will follow, accompanied by a glass of wine that pairs well with each.

Pasta making
in Sabina

10am - 3pm
€65 per person

Pasta making in Sabin

In collaboration with Agriturismo Terrasabina just 40 km north of Rome, you can join us for a day in the country making pasta and enjoying a 4 course lunch. From 10 a.m. to 1 p.m. you will work with Sfoglina Julia to make 5-6 shapes of pasta using either your hands or a rolling pin. No machines here!

After your hard work, Serena will serve you a fabulous lunch using the pasta you made. The meal consists of an antipasto, pasta dish, main, dessert and drinks. All products are home grown and prepared by Serena and her Nonna Olga. 

NOTE:

Classes are for max 6 people
Minimum age for students is 14
All 14-18 years old must be accompanied by an adult
Prices are per person

Contact Grano & Farina to check the calendar and book your pasta class

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