Pasta Lab In Bologna

Excellent spot to grab some delicious pasta and continue your day.

I spent more than one month learning about fresh pasta at Pasta Lab in Bologna with Ale and Lucia, and it was an amazing experience. I learned how to make a perfect sfoglia on my own for tagliatelle and stuffed pasta, how to prepare traditional Bolognese fillings and shapes like tortellini, tortelloni and lasagna, as well as classics such as ragù bolognese. I also loved learning some creative twists, like the bombette with curry (my favorite!). This experience is deeply connected to my Italian family roots in Peru and something I’m excited to bring back with me to Lima. Huge thanks to Ale and Lucia for their professionalism, generosity, and for always pushing me to improve, with empathy and lots of laughs. I 100% recommend Pasta Lab, is the best handmade fresh pasta in Bologna and the best place to take classes, whether for a day or for a longer stay.

My wife & I always wanted to learn the authentic way of making pasta sfoglia. This is the place that you can learn all about pasta. Alexandra is an excellent pasta teacher with many years of teaching experience. Her studio is spick-and-span, cosy & everything you need for the class i.e utensils & ingredients are setup & prepared nicely - unlike some other commercially run cooking school where entire kitchen is in a mess. Besides learning various kneading techniques, we also learned about proportions of different ingredients & ways to adjust them, depending on climate conditions. This is something that Alexandra will share with trainees through her vast years of cooking experience.

Thank you for all the pasta you introduced me to this week. You were so kind, and it was a really good experience

Thanks to Alexandra's great people skills and deep knowledge about pasta/food my family and I made wonderful lifelong memories of making pasta in Bologna Italy. It was truly a wonderful experience and a great dinner too. We made the tagliatelle and tortelloni pasta starting from flour and egg and the filling starting from ricotta and parmigiano reggiano. The final dishes, tortelloni with butter sage sauce (with sage leaves straight from the plant growing in the kitchen) and tagliatelle with ragù bolognese (and wine, if course), made an unforgettably wonderful dinner. If this wasn't enough, during the dinner we also had interesting and entertaining conversation with Alexandra. To top it all off, Alexandra emailed us very professionally written recipes of the food we made. It all was such a great experience. If any if this sounds like something you would enjoy, I highly recommend doing a pasta class at pasta lab.

We had an amazing pasta class with Alexandra. We are pretty familiar with making pasta, but we still learned an incredible amount of new things that will help make our pasta better when we go back home to the US. Alexandra was wonderful- talking about food and cooking with her was one of the best parts of the class. She also welcomed our many (many!) questions, and gave us the “why” of the steps, not just the “do it this way”. 10/10 would recommend to anyone who wants to take a pasta class in Bologna. Also the ragu that she made for with the tagliatelle was the best that I had on the entire trip.