Italian Home Kitchen Series: The Shape of Love in Dry Pasta
The Soul of Italian Pasta – A 3-Day Dry Pasta Journey with ALMA
Learn iconic Italian dishes with ALMA – The School of Italian Culinary Arts.
This course is designed for beginners and those who truly love cooking.
It’s a joyful experience that celebrates the charm and soul of dry pasta over three themed days.
During these three days, you’ll explore the techniques and stories behind
Pasta Lunga (long pasta), Pasta Corta (short pasta), and Pasta Cortissima (small pasta shapes),
and get hands-on with classic dishes like Bucatini all’Amatriciana, Linguine alle Vongole, Rigatoni alla Carbonara, and Fregola with Clams and Swiss Chard.
Learn the shapes and stories behind each pasta type.
Whether you join for just one day or the entire course, you’ll be guided directly by instructors from ALMA—
because in Italy, pasta isn’t just food—it’s family.
Course Schedule
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Class Date4, 5, 6 June 2025
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Class Hour09:00 - 12:00
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Total Hour9 Hours
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Class Capacity12 Seats
Qualified Age Minimum 18 years old Delivery Language English (translation available upon request) Suitable For Hobbyist Accomplishment Certificate of Achievement by The Food School Bangkok
What you will learn :
- Understand the Diversity of Dry Pasta: Recognise the key differences between long, short, and mini pasta shapes and their traditional uses in Italian cuisine.
- Cook Pasta the Italian Way: Learn essential cooking techniques, including timing, salting, and pairing pasta with the right sauces for authentic texture and flavor.
- Recreate Authentic Italian Recipes: Gain hands-on experience preparing classic regional dishes from scratch, using simple but high-quality ingredients.
- Appreciate Italian Culinary Culture: Discover the stories and emotions behind each recipe and pasta shape, deepening your connection to Italian family-style cooking.
- Cook with Confidence and Heart: Leave with the skills and inspiration to bring joy to your own home kitchen — cooking pasta as an act of love.
Recipes:
- Day 1 : Pasta Lunga (Bucattini all’ Amatriciana, Insalata di Spaghetti alle Alici Scappate, Linguine alle Vongole)
- Day 2 : Pasta Corta (Rigatoni, alla Carbonara, Fusilloni alla Puttanesca, Caserecce al Pesto Trapanese red)
- Day 3 : Pasta Cortissima (Pasta e Fagioli-Fregola, Vongole e Bieta-Risoni al Pomodoro, Stracchino ed Erbe Frite)
Lecturers
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