Time:  from 9.30 A.M. (Italian time) to 12.00 P.M. and if needed from 2.00 p.m till 4.00 p.m. for (Question and answer time)

-          Teacher and students presentation

-          Fresh Pasta flour presentation 

-         Course book analysis

-         Questions

-         Kneading techniques explanations 

-         How to lay the Pasta  

-         First cutting shapes pasta: maltagliati tagliatelle, quadrettini, tagliatelle in brodo 

-         Pratical part 

-         Pasta Kneading

-         Pasta laying

-         Cutting shapes

-         Little  and filled pasta shapes: raviolo, tortellino, tortello, cappelletto, caramella


Needed tools to attend the course:

- Knife to cut the pasta  
- Kitchen jagger
- Pasta table (wooden material of at least 1 mt ) 
- Rolling Pin