Trip Info
Make pasta by hand, using a 38 inch long rolling pin to create Tagliatelle & Gnocchi and learn to create the two authentic Bolognese sauces. The best way to learn is “hands-on”; we do not give demonstrations! (Minimum is 2 People)
Participants, learn by doing — guided by a professionally trained restaurant chef or professional pasta maker, each participant will work at their own individual work station and cooking burner.
Eat what you’ve created! –Have your pasta and sauces and CIBO will provide complimentary, unlimited wine (drink responsibly)water, espresso and dessert, for a great lunch or dinner .
Our “hands-on” class was designed for anyone who wants to learn how to make fresh pasta from scratch using a 100 cm matterello (rolling pin-NOT a machine).
You will begin by mixing 00 flour and adding eggs, using the proper, fool-proof ratio of flour to eggs. Proceed to kneading your very own egg pasta. CIBO’s professional pasta chefs will guide you to master the timeless technique of incorporating the egg into the flour and working the dough to the proper consistency to produce the best fresh pasta product possible!
After the dough rests, you will be guided, step by step to create your Tagliatelle & Gnocchi pastas!
You will also learn to prepare two classic Bolognese sauces. After the cooking is done, you will savor your fresh pasta paired with your homemade sauces.
The techniques learned and the skills acquired, will enable you to make many other pastas and sauces when your return home.
“We don’t teach recipes”, but rather “you will learn cooking skills” that will generalize to preparing many other dishes.
Your adventure awaits!
CIBO-Culinary Institute of Bologna For Foodies
CIBO – The Culinary Institute of Bologna for Foodies offers unique, hands-on cooking classes. Taught by English speaking, professional restaurant chefs, CIBO offers short pasta courses, as well as half-day, one-day, and multi-day cooking classes for amateur cooks to professional chefs. Our classes are NOT demonstrations, but rather, participants actively take part in all phases of the food preparation.
