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Do you want to become a professional pasta maker? Pasta Lab Pro is the ideal starting point.

This course is designed to provide a solid foundation in fresh and dry pasta production and treatment, combining theory with extensive practical training by instructors specialized in both artisan and industrial pasta making.

Who is this course for?

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Pasta makers

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Chefs

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Restaurateurs

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Food entrepreneurs

Course program

Theoretical and practical modules

3 modules:

  • theory, demonstrations, hands-on practice
  • Types of wheat and grains
  • Flour technology
  • Eggs in pasta production (fresh, pasteurized and powdered)
  • Types of dough
  • Cooking methods
  • Semi-finished pasta products
  • Fillings for stuffed pasta
  • Cost management in fresh pasta production
  • Quality control system (HACCP model)
  • Basic food microbiology
  • Alternative pasta types
  • Health-focused flours
  • Thermal processing techniques
  • Organization of a gastronomy or pasta counter
  • Preservation technologies, shelf life, nutritional values and labeling
  • Portioning and menu design in restaurants
  • Creative pasta applications
  • Fried and sweet stuffed pasta, pasta cupcakes and colored pasta
  • Handmade pasta techniques

Course information

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Duration:

5 days (Mon–Fri), 7 hours per day

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Participants:

maximum 12 (small groups)

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Certificate:

certificate of attendance issued at the end of the course

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Cost:

€1,200 + VAT (22%)

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Registration:

Send a request via the contact form or write to info@primo-piatto.it

A 30% deposit is required to confirm registration; the remainder is due before the start of the course (activation is subject to minimum enrollment).

Instructors

Master pasta makers and professional instructors

Learn from pasta specialists with global expertise in pasta making and professional training.

Find out who will guide you through the courses
Studenti Corso Pasta Lab Pro

Faq

Frequently asked questions about our pasta courses

  • 1. Do I need previous experience in the sector?

    No prior experience is required. We offer courses at different levels, from introductory programs for beginners to advanced and specialized courses for professionals who want to refine their skills.

  • 2. What is the difference between Pasta Lab Pro, Pasta Masterclass and specialized courses?

    The Pasta Lab Pro course provides the essential techniques and knowledge needed to enter the world of fresh and dried pasta production.

    The Pasta Masterclass focuses on professional processes, menu development, innovation and food cost management.

    Specialized courses focus on specific topics related to pasta production, allowing you to deepen your technical knowledge in a targeted way.

  • 3. What will I receive at the end of the course?

    You will receive a certificate of attendance. You will also receive: a professional recipe book and technical documentation about production processes. Instructors remain available for future consultation and support.

Want to learn more about registration, costs, or organization?

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Reviews

What our professionals say

Luzia Crivelli

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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

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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

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Se ci fossero 6 stelle da mettere anziché 5 le meriterebbero tutte ! Danilo un vero professionista e 5 giorni intensi

Roberto Tomarchio

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Un corso che io raccomando a tutti. Danilo e Lidia sono super!!! Davvero dei professionisti.. grazie!!!

Bubba Sabina

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Ciao amici! Credo che questo corso sia eccezionale soprattutto se si ha la passione di imparare un mestiere. ..bye

Massimo Travaglini

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Corso di pasta fresca avanzato .... con il più grande e preparatissimo Maestro Danilo Curotto Consigliato !!!!

Catia Villa Passodoro Cartigliani

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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

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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