{"product_id":"curso-profesional-pasta","title":"Professional Pasta Course – La Scuola by Hanseatik","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLearn the fundamental techniques for the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eprofessional production of fresh pasta, sheet pasta, extruded pasta, and ravioli\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e in this intensive 3-day course taught by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLa Scuola by Hanseatik\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with knowledge applicable to restaurants, stores, supermarkets, and pasta production projects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eProfessional Pasta Course\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat will you learn in the course?\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan\u003eDay 1 – Introduction, machinery, and pasta production\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLearn the fundamentals of professional production and the main techniques used to make different types of pasta.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cspan\u003eProduction of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esheet pasta and extruded pasta\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eSpecial flours for pasta production\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eUse of different types of eggs in doughs\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003ePreparation and testing of pasta with sauces\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eEvaluation of results\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eFlour blends and production of different types of dough\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eIntroduction to the use of pasta machinery\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan\u003eDay 2 – Alternative doughs, ingredients, and preservation\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLearn to create different varieties of pasta using professional ingredients, flours, and techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cspan\u003eProduction of alternative doughs with special flours\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eUse of colorings, powders, and fresh ingredients\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eSauces and pairings for different pasta formats\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cspan\u003eIntroduction to techniques for the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003epreservation and pasteurization of pasta\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eProduction organization for restaurants, stores, and supermarkets\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eAnalysis of production costs and machinery depreciation\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan\u003eDay 3 – Ravioli and specialized production\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDelve deeper into the professional production of ravioli and stuffed pasta using different techniques and equipment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cspan\u003eProduction of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edouble-layer ravioli\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eUse of professional ravioli machines\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003ePreparation of ricotta, vegetable, and meat fillings\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eCharacteristics and behavior of different fillings\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eExamples of standardized recipes\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eIntroduction to dry pasta production\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eProduction and practical testing of ravioli\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eWho is it intended for?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis course is ideal for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cspan\u003eChefs and professional cooks\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eRestaurants and food businesses\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eEntrepreneurs who want to start a pasta business\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eFood and gourmet product stores\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eSupermarkets with their own production\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003ePeople looking to learn professional pasta-making techniques\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eDiploma\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt the end of the 3 days, you will receive a:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eLevel 1 Diploma of the Professional Pasta Course\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eInformation and contact\u003c\/h3\u003e\n\u003cp\u003eTo request more information about the Master Class, availability, or registration process, you can contact:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFernanda Contreras\u003c\/strong\u003e\u003cbr\u003eDirector of Public Relations at La Scuola by Hanseatik\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEmail:\u003c\/strong\u003e \u003ca href=\"mailto:fer.contreras@hanseatik.com\"\u003efer.contreras@hanseatik.com\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003ePhone:\u003c\/strong\u003e 55 4339 0942\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInvest in specialized training and learn professional processes for the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eproduction of fresh pasta, ravioli, and different pasta formats\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, from the preparation of raw materials to their production, preservation, and commercialization.\u003c\/span\u003e\u003c\/p\u003e","brand":"Scuola italiana Pizzaioli","offers":[{"title":"Default Title","offer_id":49008994779391,"sku":"CLSP001","price":11020.0,"currency_code":"MXN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0458\/6032\/3492\/files\/pastapro1.png?v=1786637764","url":"https:\/\/www.hanseatik.com\/en\/products\/curso-profesional-pasta","provider":"Hanseatik","version":"1.0","type":"link"}