Let's make Pasta: online cooking class every Friday/Sunday from Italy
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Let’s Make Pasta

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Every Friday at 6pm Rome and Sunday 7pm Rome we offer a virtual workshop focused on Italian homemade pasta.

 

Join our online classes  to learn how to make one Pasta shape and a  seasonal sauce: from the simpler (Pici) to the more difficult pasta shapes!

 

Buy the ticket and I will send you the Zoom invite the list of ingredients and of the kitchen tools.

Partipating in the Let’s Make Pasta class you will prepare pasta for your meal or you can preserve it for one night and cook it in the next day.

  • Duration of the class: around from 1 hour to 1,5 Hour
  • Cost: 30 euro

HOW IT WORKS:
  • Choose the date and buy your ticket
  • By 24 hours you will then receive via email with the list of ingredient and equipment, copies of the recipes and the Zoom Invite.
  • Go to grocery shopping to get all the ingredients.
  • Meet me Online and cook your Italian Pasta.
  • Eat your delicius dish and BUON APPETITO!

 

 

Next Pasta Classes

Friday, January  28  –  6.00pm Rome

Casoncelli with butter and sage

Casoncelli

It is a kind of stuffed pasta with a very particular shape, filled with local/poor ingredients such as breadcrumbs, parmesan, butter and parsley.
Casoncelli are served with a butter and sage sauce.

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Sunday, January 30 –  7 pm Rome

Farfalle with Arugula pesto

Farfalle Pasta

Join our Online Cooking Classto learn how to do Farfalle “Butterfly”, one of Italy’s oldest pasta shapes, dating back as far as the 16th century. Originating in Emilia-Romagna and Lombardia, Farfalle were apparently created by housewives seeking a way to use dough leftover from making filled pasta. The curled shape of the farfalle ensures that the pasta captures whatever sauce they are paired with.
We propose to dress with Rucola Pesto (rucola salad, garlic walnut, parmisan and olive oil).

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Friday, February 4 –  6.00pm Rome

Busiate with Trapanese Pesto

Busiate is a special Sicilian pasta formed by twisting small pieces of dough, made from durum semolina and water, around a wooden skewer to create a spiral shape.The sauce for busiate is made with almonds, a major product of the island, and basil, garlic, tomatoes and olive oil.  Traditionally made in a mortar and pestle, the sauce has the consistency of a thick pesto.

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Sunday, February  6 –  7.00pm Rome

Green lemon Ravioli

Green lemon ravioli

Green filled pasta with fresh ricotta and lemon.

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Friday, February  11 –  6.00pm Rome

Cappellacci dei briganti (brigands hats)

Cappellacci dei briganti

Cappellacci dei Briganti are native to the cental-southern regions Molise and Lazio. The name refers to the hats the briganti, a disorderly social and political group, wore during the unification of Italy.

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Friday, February 18  –  6.00pm Rome

Cannelloni with spinach and ricotta

cannelloni

A different type of stuffed Pasta: Cannelloni are cylindrical pasta shapes filled with vegetable and cheese  covered , besciamella and parmesan.

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Sunday, February 20  –  7.00pm Rome

Pezzetelli with beans and broccoli sauce

cannelloni

It is an homemade pasta typical of the Puglia region in Southern Italy made with semolina flour and water.
Its shape is made using only your hands. They are small gnocchi pressed with the tip of two fingers. I serve with a sauce made with broccoli and beans.

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Friday, February 26  – 6.00pm Rome

Lumachelle and pumpkin sauce

online cooking classes

The Lumachelle is a pasta shape from the city of Urbino in the Marche region (Central Italy). Its name means “Small snails”. To make this pasta shape you need a gnocchi board with a stick. ( you can replace with a grater)
We dress with a Pumpkin sauce.

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Sunday, February 27  – 7.00pm Rome

Pappardelle and mushrooms source

pappardelle

Pappardelle (large tagliatelle) made with parsley laminated pasta. We will use the technique of laminating herbs between sheets of fresh pasta made with flour and eggs. Pappardelle are dressed with a mushrooms sauce.

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Friday, February 27  – 7.00pm Rome

Beet Cappelletti with pecorino and honey

Beet Cappelletti

Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course. The combination of fresh herbs, creamy cheese and sweet honey transport you to the spring season.

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Sunday, March 6  – 7.00pm Rome

Capunti with Green Sauce

Green Capunti

Capunti are a rustic, hand-formed pasta from Puglia.  The “capunti” are short ropes of pasta, “dug into” as deeply as possible along their length using your first three fingers, until the edges roll back together. we will serve with a green sauce made with herbs and olive.

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Friday, March 11  – 6.00pm Rome

Olive leaves and Puttanesca Sauce

OLive leaves

Join our Online Cooking Class to learn how to do Olive Leaves, green pasta made with semolina flour, water and rucola. It is shaped by hand using only a butter knife.
The Puttanesca Sauce was invented in Naples in the mid-20th century. Its ingredients include tomatoes, olive oil, olive, capers and garlic .

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Sunday, March 13  – 7.00pm Rome

Pici and Tropeana Sauce

In this class we will make Pici the thick Tuscany spaghetti, made with flour and water.
We dress pasta with the traditional Tropeana sauce.

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