Duration:

Theoretical and practical training for 1 days

Maximum Number of Participants:

15 Participants

Content:

This training course starts with a section identifying a variety of kinds of pasta and pasta shapes commonly used worldwide followed by practical sessions on techniques for preparing fresh pasta dough and rolling and cutting the dough. In the session on cooking with pasta the difference between cooking fresh and dried pasta is discussed as well as how to fill pasta. Finally, a guideline for matching the right sauce with the right pasta and garnish concludes the course.

Structure of the workshop and topics covered:

• To identify a variety of pastas & noodles
• Pasta shapes and names
• Nutritional value of pasta
• How to purchase and store pasta appropriate for your needs
• How to prepare and cut fresh pasta dough
• How to fill pasta
• Guideline for cooking fresh and cooking dried pasta
• How to prepare classical famous pasta & noodle dishes