Professional Lab Pasta Experience in a Pastificio

Over ons

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:

• How to make many types of pasta in a simple and infallible way.

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: 

• Ancient grain Triticum Monococcum, considered the first cereal cultivated by man (around 7500 BC), 
• Senatore Cappelli selected by Nazareno Strampelli in 1915, this grain disappear in the 60' and arrived to the present days thanks to some small farmer,
• And the gluten free flour Grano Saraceno (buckwheat). 

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.

Menu

• Welcome drink
• Realization of handmade pasta, thin sheet, explanation of safe food cutting procedures, ricotta & spinaci filling, three types of ravioli, tortellini and a type of fettuccine. Realization of two typical Roman sauce. The experience includes a delicious tasting of homemade prosciutto hand cut. We can accomodate GLUTEN allergy guests for a very tasty fresh pasta and VEGAN guests for pasta without eggs. We will cook all pasta and the sauces made during the class, eating our differents kind of pasta done, sipping good italian wine.
• A tiramisu will be made express from the chef as a dessert.  A Chef hat will be given as a gift to everyone.  In additional to the regular program, everyday of the week a different version will be presented: Monday-Wednesday-Saturday Carbonara sauce; Tuesday-Friday Cacio e Pepe sauce; Thursday gnocchi!
• "Certified HACCP for hygiene and food safety" 
• Maximun people per class 8.

Schema

Morning Class

• 11:30 am: Beginning of the class
• 2:30 pm: End of class

Evening Class

• 5:00 pm: Beginning of the class 
• 8:00 pm: End of class