Info
A hands-on journey into the world of egg-free fresh pasta, a delicious alternative to Bologna’s traditional sfoglia — and perfect for a vegan diet! In this course, you’ll learn how to make classic Italian pasta shapes such as tagliatelle, triangles, and filled tortelloni, all without using eggs. The doughs will be prepared entirely without eggs, using a variety of flours — from the most common to the more unique and specialty ones.
Topics Covered in the Course
- Egg-free doughs: 100% semolina, soft wheat flour, and semi-wholegrain flours
- Vegan fillings for stuffed pasta
- Techniques for rolling out the dough using a pasta machine
- Shaping and cutting methods for short, long, and filled pasta
For any question or doubts, don't hesitate to contact us to our email address: cookingclass@ottoincucina.it
At the end of the lesson, we taste the dishes prepared during the course together with a good glass of wine, just like when you eat with friends.
ATTENTION: TIMETABLES are INDICATIVE as the lesson ends when all preparations have been completed.
Distributed material: cookbook with all the preparations of the course
What to bring: Otto in Cucina apron which is given to the first course, that has to be brought to subsequent courses
Course language: Italian > with the possibility of an interpreter (the cost of the interpreter is not included in the price of the course and will be calculated separately)
How to partecipate and regulation