Our city of Bologna, in the heart of Emilia-Romagna, is famous for its fresh egg pasta. In this cooking class you learn how to make two of the most iconic pasta dishes: tagliatelle and tortelloni.
Each student works from his own station with a wooden board and rolling pin
You make the dough and roll it into a thin sheet, completely by hand
You prepare the cheese filling after which you cut and shape the tortelloni
After we let the ‘sfoglia’ dry we cut it into tagliatelle with a knife
We move to the kitchen to cook your pasta and combine them with the sauces. The tagliatelle with ragù Bolognese / vegetarian sauce (made by us in advance) and the tortelloni with butter and sage
We plate and sit down to taste your pasta with a nice glass of wine
