Italian Professional Series: Baked Traditional Fresh Pasta
Master the Art of Baked Fresh Pasta — with ALMA
Deepen your skills in traditional Italian pasta-making with this immersive two-day course, crafted in collaboration with ALMA – The School of Italian Culinary Arts. Ideal for culinary professionals and passionate upskillers, the workshop focuses on perfecting baked fresh pasta dishes that represent the heart of Italian home cooking.
Over two intensive sessions, you’ll learn to prepare:
Day 1: Lasagne alla Bolognese – featuring hand-rolled pasta sheets, slow-simmered ragù, and velvety béchamel.
Day 2: Cannelloni di Magro – delicate rolls filled with ricotta and greens, baked in rich tomato and béchamel sauces.
Each participant will craft a full batch of both dishes, producing two hearty portions to enjoy or take home. With a focus on technique, precision, and presentation, this course covers dough preparation, sauce fundamentals, and professional plating—all taught the Italian way.
Choose the full 2-day experience or join for a single day based on your culinary interests.
Course Schedule
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Class Date17-18 June 2025
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Class Hour9:00 - 16:00
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Total Hour12 Hours
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Class Capacity12 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | English (translation available upon request) |
| Suitable For | Upskilled and Reskillers |
| Accomplishment | Certificate of Achievement by The Food School Bangkok and ALMA |
What you will learn :
- Make Fresh Egg Pasta from Scratch: Master dough preparation, resting, and rolling techniques tailored for baked pasta dishes.
- Prepare and Assemble Two Signature Recipes: Confidently create Lasagne alla Bolognese and Cannelloni di Magro following traditional Italian methods.
- Control Moisture, Texture, and Structure: Learn the principles of balance in layering, sauce application, and baking consistency.
- Work to Professional Production Standards: Execute complete recipes independently, with output suitable for service, retail, or takeaway.
- Present Baked Pasta for Fine Dining or Gourmet Service: Refine plating and portioning for attractive, elevated presentation.
Recipes:
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- Day 1: Lasagne alla Bolognese — layered with hand-rolled pasta sheets, slow-cooked ragù, and béchamel
- Day 2: Cannelloni di Magro — filled with ricotta and greens, baked in tomato and béchamel sauces
Lecturers
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