Learn the fundamental techniques for the professional production of fresh pasta, sheet pasta, extruded pasta, and ravioli in this intensive 3-day course taught by La Scuola by Hanseatik, with knowledge applicable to restaurants, stores, supermarkets, and pasta production projects.

The Professional Pasta Course combines theory and practice so you can learn everything from flour selection and mixing to the use of specialized machinery, dough preparation, ravioli making, preservation, pasteurization, and production cost analysis.

What will you learn in the course?

Day 1 – Introduction, machinery, and pasta production

Learn the fundamentals of professional production and the main techniques used to make different types of pasta.

• Production of sheet pasta and extruded pasta
• Special flours for pasta production
• Use of different types of eggs in doughs
• Preparation and testing of pasta with sauces
• Evaluation of results
• Flour blends and production of different types of dough
• Introduction to the use of pasta machinery

Day 2 – Alternative doughs, ingredients, and preservation

Learn to create different varieties of pasta using professional ingredients, flours, and techniques.

• Production of alternative doughs with special flours
• Use of colorings, powders, and fresh ingredients
• Sauces and pairings for different pasta formats
• Introduction to techniques for the preservation and pasteurization of pasta
• Production organization for restaurants, stores, and supermarkets
• Analysis of production costs and machinery depreciation

Day 3 – Ravioli and specialized production

Delve deeper into the professional production of ravioli and stuffed pasta using different techniques and equipment.

• Production of double-layer ravioli
• Use of professional ravioli machines
• Preparation of ricotta, vegetable, and meat fillings
• Characteristics and behavior of different fillings
• Examples of standardized recipes
• Introduction to dry pasta production
• Production and practical testing of ravioli

Who is it intended for?

This course is ideal for:

• Chefs and professional cooks
• Restaurants and food businesses
• Entrepreneurs who want to start a pasta business
• Food and gourmet product stores
• Supermarkets with their own production
• People looking to learn professional pasta-making techniques

Diploma

At the end of the 3 days, you will receive a:

Level 1 Diploma of the Professional Pasta Course

Information and contact

To request more information about the Master Class, availability, or registration process, you can contact:

Fernanda Contreras
Director of Public Relations at La Scuola by Hanseatik

Email: fer.contreras@hanseatik.com
Phone: 55 4339 0942

Invest in specialized training and learn professional processes for the production of fresh pasta, ravioli, and different pasta formats, from the preparation of raw materials to their production, preservation, and commercialization.

SKU: CLSP001