Fresh Pasta Introduction Course - October 25, 2026 from 10h30-13h00
Description
Where: at our store in Lausanne, Rue de la Barre, 6
Agenda:
- Introduction to pasta: historical context and evolution - 10 Min
- Ingredients: Durum wheat and soft wheat - 5 Min
- "Water and flour" pasta: Gnocchi, Tagliatelle - 45 Min
- Egg pasta: Lasagna, Tagliatelle, Garganelli - 45 Min
- Debriefing and questions - 10 Min
What you need: nothing, just a little determination and energy for kneading! ... ah, here is a container to take home the result of your efforts!
What I will learn: you will understand how to make pasta at home: quantities, kneading and resting times, different shapes, and cooking times.
What I will take home: in addition to an incredible desire to get your hands into the dough, you will take home the result of your efforts!
CHF 50.00