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Professional fresh pasta course ONE TO ONE
Professional fresh pasta course ONE To ONE
After a long experience and having trained a multitude of professionals and professionals in the field, we have structured a professional course ONE to ONE in order to meet the needs of those who want to customize their training.
If you want to open a fresh pasta workshop, expand your business or start a new professional career focusing on a profession in constant growth, here you will find professionalism and experience.
This course can be customized to your own schedule and days, so you are free to plan your experience as you please.
You will have a dedicated teacher who will follow you step by step in learning the techniques of creation, processing and selling the product.
The package is composed of predefined sections (you can choose one or more sections according to your needs).
1 PASTA AL MATTARELLO
Course hours : 6
Arguments
Knowledge of raw materials: type and characteristics: advice on how to choose the product
Hand-kneading and the importance of rest
Techniques of rolling with a rolling pin
Pasta formats produced: Tagliatelle, Tagliolini, Capelli d’angelo, Maltagliati etc…
The preservation
AVAILABLE LANGUAGES: ENGLISH, FRENCH
2 PASTA RIPIENE E COLORATE
Course hours : 6
Arguments:
Coloured dough
The stuffed pasta
Creation of fillings
Pasta formats: Tortellini, Tortelloni, Balanzoni, Cappelletti etc…
Closing and finishing techniques for filled pasta
AVAILABLE LANGUAGES: ENGLISH, FRENCH
3 LE PASTE SPECIALI
Course hours: 6
Arguments:
Creation of the dough
Processing techniques
Pasta formats produced : Potato gnocchi and not only, Passatelli, Special formats
Pasta water and flour
The preservation
AVAILABLE LANGUAGES: ENGLISH, FRENCH
4 I MACCHINARI
Course hours : 4
Arguments:
Creation of the dough
Processing techniques
Machines: Cutter, Press and Die, Machine for Gnocchi and Pasatelli, Bench Sheepskin
The preservation
AVAILABLE LANGUAGES: ENGLISH, FRENCH
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