Professional pasta courses for makers, restaurateurs, and food entrepreneurs
Individua il percorso formativo su misura per te
Do you want to become a professional pasta maker, improve your skills or train your team? Our professional pasta courses are designed for both experienced professionals and aspiring pasta makers, including: restaurateurs and chefs, pasta makers, food companies and entrepreneurs planning to open a pasta business.
Our training programs are structured in progressive levels and specializations, allowing you to transform theory into practical skills through professional, hands-on training.
Pasta Lab Pro
Basic professional pasta course
Fundamental techniques: ingredients, method, technique
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Pasta Masterclass
Advanced Professional Pasta Course
The ideal course to explore the levers of entrepreneurial growth in the pasta sector and improve processes, quality, and performance in your laboratory and/or restaurant.
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Course calendar
Check out the upcoming dates for PASTA LAB PRO, PASTA MASTERCLASS and all the other courses scheduled throughout the year. Course registration is open all year round, and each course may be organized several times during the year depending on demand.
Methodology
A practical, professional and comprehensive method
Our teaching approach is hands-on and experience-based. Theory and practice alternate dynamically through guided activities and daily tasting sessions to deepen knowledge of techniques, recipes and pasta production methods.
Training is adaptive: instructors modulate content and activities according to your objectives, skills and interests.
Practical sessions take place in an environment that recreates a pasta workshop with a functioning restaurant kitchen, allowing you to experience every stage of the production process.
The courses are multilingual (Italian, English, Spanish) and welcome participants from all over the world.
You will work on Italgi professional machinery: extruders, combined pasta machines, dough-sheeter cylinders, gnocchi machines, pasta cookers and equipped pasta counters.
Faq
Frequently asked questions about our pasta courses
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1. Who are the courses designed for?
Our courses are designed for professionals and aspiring pasta makers, including: pasta makers, chefs, restaurateurs, entrepreneurs and anyone interested in starting or expanding a business in fresh pasta or gastronomic pasta production.
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2. How are the lessons structured?
Lessons alternate theoretical classes, practical demonstrations, and hands-on laboratory sessions. Each participant actively takes part in the preparation and tasting of the dishes in an environment that simulates a real pasta laboratory or restaurant kitchen.
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3. Where are the courses held?
All courses take place at: Primo Piatto – Scuola di Pasta Professionale within the Italgi facility in Carasco (Genoa), Liguria – Italy.
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4. Can the course be customized?
Each course follows a structured program but remains flexible. Our teaching approach adapts to the professional goals and interests of each participant.
Upon request, we can also organize customized training programs or specialized courses. -
5. How long do the courses last?
The Pasta Lab Pro and Pasta Masterclass courses last 5 days (Monday to Friday, 7 hours per day). Specialized and customized courses may have different durations.
Want to learn more about registration, costs, or organization?
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Reviews
What our professionals say
Luzia Crivelli
Profissionais competente, chef Danilo e Lídia são organizados, honestos e profissionais, eu e meu marido saímos cheios de novidades para o nosso restaurante em Portugal! o nosso muito obrigada.
Hilit Koppel
Grazie a tutti per una meravigliosa esperienza. La mia settimana con te era piena di cibo eccellente, grande pasta e meraviglioso hosting. Grazie per averlo reso cosi ' memorabile.
Federico Perandin
Se ci fossero 6 stelle da mettere anziché 5 le meriterebbero tutte ! Danilo un vero professionista e 5 giorni intensi
Roberto Tomarchio
Un corso che io raccomando a tutti. Danilo e Lidia sono super!!! Davvero dei professionisti.. grazie!!!
Bubba Sabina
Ciao amici! Credo che questo corso sia eccezionale soprattutto se si ha la passione di imparare un mestiere. ..bye
Massimo Travaglini
Corso di pasta fresca avanzato .... con il più grande e preparatissimo Maestro Danilo Curotto Consigliato !!!!
Catia Villa Passodoro Cartigliani
Ho appena finito il corso e mi sento entusiasta, grazie per tutto (tanto) quello che ci è stato insegnato...tecnica e molto di più! Consigliatissimo!!!
Mattia Ravera
Ho frequentato il corso di pasta fresca di luglio ed è stata un'esperienza veramente bellissima.I docenti sono bravi e preparati e tutto lo staff é sempre gentile e cortese. Esperienza da consigliare a tutti. Lo merita davvero