06/08/2025: 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.
02/08/2025: 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).
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