PASTA
€50.00 – €400.00
PASTA MASTER CLASS COURSE
Tradition, Technique & Creativity in Italian Pasta
Instructor: Chef Gabriele Locorotondo
Duration: 1 day, 1 month, 2 months, 3 months
*** read the full information below and choose the option you want
Participants: up to 15
Course Objectives
-Learn the art and science of authentic Italian pasta
-Understand the role of flour, water, eggs, and hydration
-Explore traditional and modern pasta styles (fresh, filled, and extruded)
-Develop creativity through shapes, textures, and sauces
-Experience the harmony between craftsmanship, nutrition, and Italian culture
Description
1️⃣ ONE-DAY COURSE – Intensive Experience
Duration: 1 day (6–7 hours)
Participants: up to 15
Program:
-Introduction to Italian pasta culture
-Understanding flours, hydration, and doughs
-Practical session: hand-made and machine pasta
-Short session on filled pasta
-Cooking & tasting together
-Certificate of participation
Goal: Learn the essentials of pasta making and experience the full process from dough to plate.
2️⃣ ONE-MONTH COURSE – Foundational Level
Format: 1 lesson per week (4 lessons total)
Lesson duration: 3 hours each → 12 hours total
Structure:
-Week 1: History, theory, and dough fundamentals
-Week 2: Hand-shaped pasta & regional formats
-Week 3: Filled pasta and sauces
-Week 4: Final project – create and present your signature pasta dish
Goal: Build a solid foundation in traditional Italian pasta and basic sauce pairing.
3️⃣ TWO-MONTH COURSE – Advanced Techniques
Format: 1 lesson per week (8 lessons total)
Lesson duration: 3 hours each → 24 hours total
Structure:
-Month 1: Foundations and regional styles
-Month 2:
>Extrusion techniques and gluten-free pasta
>Pasta colorings (beetroot, spinach, squid ink, etc.)
>Texture & plating design
>Final exam and tasting event
Goal: Gain confidence in professional pasta production, including advanced methods and presentation.
4️⃣ THREE-MONTH COURSE – Professional Master Program
Format options:
-Option A: 1 full-day masterclass per month (6 hours each) → 18 hours total
-Option B: 2 shorter sessions per month (3 hours each) → 18 hours total
Structure:
-Month 1: The Art of Dough & Regional Classics
-Month 2: Extrusion, filled pasta, and creative design
-Month 3: Professional presentation, tasting event, and project portfolio
Goal: Deep dive into pasta craftsmanship, creative thinking, plating, and storytelling — suitable for future chefs, educators, or event leaders.
Recommended timing for monthly formats
If you’re doing 1 lesson per month, make it a full-day session (6 hours).
That way each class includes:
-2h theory and demonstration
-3h practical workshop
-1h cooking, plating, and tasting
Optional Add-ons
+€10-15 → include aperitivo / wine pairing at the end of class
+€20-30 → include personal apron & printed recipe book
+€40-60 → “Pro Experience” with dinner event open to guests
+€80-100 → private 1-on-1 mentorship / advanced lab session
Additional information
| Months | 1 day, 1 month, 2 months, 3 months |
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