I had my own "pastificio", Pastificio Faini, one of the best pastifici in Rome, for 4 years. In Italy "pastificio" is a place where we make hand made pasta and we sell it to the customers. And last year I decided to start organizing experiences inside my pastificio, to those who want to learn how to make pasta.
This cooking class is made inside a real Italian pastificio where participants will learn:
Thus succeeding in creating at home all the recipes of the lesson is guaranteed.
Beginning of the course with the realization of handmade pasta, with three different kinds of grains:
We will do thin sheets of pasta dough, also colored in green with spinach or brown with sour cocoa, explanation of safe food cutting procedures, realization of three types of ravioli, realization of fettuccine, realization by the chef of a typical Roman sauce like Carbonara, Cacio e Pepe or Gricia sauce and one vegan type of pasta without egg.
Also during the course you will taste the pasta as it is served in starred restaurants, in fact we will have the opportunity to taste our high-quality handmade pasta, with the fillings ready-made during the course, cooked with sauces made and served.
The class have the duration of 3 hours and is perfect for those who want to have a comprehensive and in-depth experiential overview of the world of pasta with many explanations.
Moreover, to all the participants, will be offered complimentary the exclusive Professional Chef Hat with logo of "Pastificio Faini" and also the apron signed by the Chef, as as souvenir of the class.
Monday to Friday.
The cooking class will be done inside a real italian Pastificio. The meeting point is Pastificio Faini in Via dei Latini 13.
From Piazza Vittorio metro station is 10 min walk, and by bus the number 71 is one that serve all the historical center. The stop is 50mt from the Pastificio Faini.
Book now and receive your confirmation instantly. Please present your booking reference number at the cooking school.
Full refunds will be issued for cancellations made at least 48 hours prior to the activity