Pasta Lab In Bologna

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.

If you really want to learn how to make pasta the right way, this class is a must. I spent two amazing weeks in Bologna, fully focused on making pasta, with the help of Alexandra and Lucia, who are both incredibly passionate and knowledgeable. From the very beginning, they gave me their full attention, teaching with great energy, hands-on practice, and helpful feedback every step of the way. This was much more than just a cooking class—it felt like a real apprenticeship. Making pasta dough by hand in the traditional way was challenging, especially at first, but thanks to their patience and expert teaching, I slowly built up my confidence and skills. This class wasn’t about shortcuts or surface-level learning. It was about really understanding the process and learning how to make pasta from scratch the right way. The lessons covered a wide variety of pasta. We started with fresh tagliatelle and moved on to stuffed pastas like tortelloni, balanzoni, mezzelune, triangoli, and their own original creation, bombette (which was seriously delicious). Each type had its own technique and style. Since it was a one-on-one class, everything was adjusted to my speed and progress, which made the learning experience even more rewarding. What I appreciated most was that Alexandra and Lucia were not only warm, fun, and easy to be around—they were also honest and clear when teaching. This wasn’t the kind of class where you only get compliments. They pointed out my mistakes without hesitation, and I’m truly thankful for that. Their high standards and strong commitment to quality really helped me improve. I left the class with solid skills and the confidence to make pasta on my own. And one last thing—the tortellini in brodo they made for me? It was by far the best dish I had during my whole stay in Bologna. A perfect bowl filled with tradition, technique, and love.

If you really want to learn how to make pasta the right way, this class is a must. 
I spent two amazing weeks in Bologna, fully focused on making pasta, with the help of Alexandra and Lucia, who are both incredibly passionate and knowledgeable. From the very beginning, they gave me their full attention, teaching with great energy, hands-on practice, and helpful feedback every step of the way. This was much more than just a cooking class—it felt like a real apprenticeship. Making pasta dough by hand in the traditional way was challenging, especially at first, but thanks to their patience and expert teaching, I slowly built up my confidence and skills. This class wasn’t about shortcuts or surface-level learning. It was about really understanding the process and learning how to make pasta from scratch the right way. The lessons covered a wide variety of pasta. We started with fresh tagliatelle and moved on to stuffed pastas like tortelloni, balanzoni, mezzelune, triangoli, and their own original creation, bombette (which was seriously delicious). Each type had its own technique and style. Since it was a one-on-one class, everything was adjusted to my speed and progress, which made the learning experience even more rewarding. What I appreciated most was that Alexandra and Lucia were not only warm, fun, and easy to be around—they were also honest and clear when teaching. This wasn’t the kind of class where you only get compliments. They pointed out my mistakes without hesitation, and I’m truly thankful for that. Their high standards and strong commitment to quality really helped me improve. I left the class with solid skills and the confidence to make pasta on my own. And one last thing—the tortellini in brodo they made for me? It was by far the best dish I had during my whole stay in Bologna. A perfect bowl filled with tradition, technique, and love.

It was so nice to get really good fresh pasta. We bought tortelline to cook at home. The tortelline were truly delicious. We would have loved to have lunch there too, but unfortunately, we're leaving on Sunday. When we return to Bologna, we'll definitely come back, and we might even consider taking a course (then I can really learn how to make it even better at home).

Tuve una experiencia increíble aprendiendo a hacer pasta fresca con Alexandra y Lucía. Durante el curso privado de 3 horas, fueron muy útiles y me ofrecieron grandes consejos durante todo el proceso. Hicimos dos tipos diferentes de platos de pasta y ambos eran increíblemente deliciosos. Si quieres aprender a hacer la mejor pasta con dos mujeres que son una compañía maravillosa y que realmente conocen sus cosas, recomiendo absolutamente reservar este taller.

Such a warm and friendly experience learning to make pasta the traditional way. Thank you Alexandre and Lucia 😊

The pasta and sauce are definitely fresh, for the rating I was expecting to be swooped of my feet. The place is basically a whole in the wall , a tad far away from main touristic areas. Its good overall and the price is definitely very attractive.