Frequently asked questions about our pasta courses

Bolognese ragù needs a long, slow cooking time, so it cannot be made from start to finish during the class. We prepare it in advance, ready for you to use in your lasagne, allowing you to focus on the hands-on work covered by the lesson.

The lasagne are not eaten at the school. At the end of the class, you will take away the lasagne you have made, ready to be baked in an oven and enjoyed later. Please bear this in mind when planning your visit.

Each participant makes six portions of lasagne. You will take these with you at the end of the experience, ready to enjoy later or share with family and friends. The lasagne are supplied unbaked and will need to be cooked in an oven.

You do not need to bring your own equipment. VSB Bologna provides everything required for the class activities, so you can take part even if you do not yet own any pasta-making tools and are trying your hand at fresh pasta for the first time.

Yes, the lasagne class is suitable for complete beginners. You do not need previous experience in rolling fresh pasta or making lasagne. The class gives you the opportunity to try these techniques and become familiar with the steps involved in the recipe.

Yes, you will roll out the green pasta dough with a rolling pin, following the traditional method taught at the school. We will work towards a thin sheet suitable for lasagne, helping you become familiar with a technique at the heart of Bolognese pasta-making.

Yes, the experience includes PDF handouts, videos and images, as well as the official VSB Bologna uniform. The learning materials give you a reference to return to after the class, helping you revisit what you have learnt when you practise at home.

The lasagne class is reserved for adults. If you are looking for an experience for a child or teenager, please email info@vsb-bologna.it to ask about programmes and participation arrangements for under-18s. Requests involving minors are assessed individually.

You can book your place directly on the website. Open the lasagne class calendar, select your preferred available date and complete your purchase. Make sure you choose the date on which you would like to attend the lesson.

We recommend arriving ten minutes before the class begins. This gives you time to complete the registration process without rushing and be ready to take part when the lesson starts.

Yes, the tortellini class is recommended for beginners too. You can join even if you have never made filled pasta before. It is an opportunity to become familiar with making tortellini and start practising the technique used to create their distinctive shape.

The school’s guidance is a maximum of three days, provided you follow the storage instructions for the tortellini you have made. This timeframe depends on the storage conditions. Before taking your tortellini away, check with the teacher how to store them and when to eat them.

Limewood, poplar and beech are suitable woods for a pasta board. When choosing one, look for a board intended for pasta-making: it will be the surface on which you knead the dough and roll it out by hand.

There is no single length that suits everyone. Your choice depends on how much dough you plan to roll out and on your height. The rolling pin should suit the task and feel comfortable to use, so consider both factors before buying one.

You can make a large batch using many eggs, as long as you then divide the dough into portions to roll out separately. What matters is keeping each piece manageable on the pasta board and suitable for working with your rolling pin.

In the Bolognese tradition, tortellini are cooked in boiling broth. The school uses their rising to the surface as a cooking cue. Follow the teacher’s instructions for the tortellini made during your class so that you can judge when they are properly cooked.

You can book directly on the website. Check the tortellini class calendar, select your preferred available date and purchase your place. Please check the date carefully before completing your booking.

We recommend arriving ten minutes before the class starts. This allows you to complete registration and get ready without rushing, so you can join the activities from the beginning.

We do not add salt to the traditional pasta dough made at the school. Instead, the pasta is seasoned through the salted cooking water. When you make the recipe at home, follow the dough recipe without adding salt to the mixture.

For the traditional Bolognese pasta dough taught at the school, we use soft wheat flour. This is the flour to choose when recreating this dough and rolling it out by hand. Selecting the right flour is part of the preparation from the outset.

Both Italian type 0 and type 00 flour can give good results when making this pasta dough. You can use either and choose according to your preferences, becoming familiar with the dough’s texture and the way it handles as you work with it.

Yes, the school has no architectural barriers, and people with disabilities are welcome to attend. Please let us know about any specific requirements when booking so that we can discuss your needs in relation to taking part in the workshop activities.

Yes, the programme can accommodate a vegetarian option through some adjustments to the tasting menu. Please mention your request at check-in so that your dietary requirements are clear before the activities begin.

Alessandra Spisni is often at the school, although her presence on the day of your course cannot be guaranteed. Classes are taught by her daughter, Stefania Spisni, who will be your teacher and guide for the work carried out during the experience.

Yes, you can book the one day pasta course and either the tortellini or lasagne class for the same day, subject to availability. Before booking, check the availability and times of both courses so you can plan your day at the school.

Please arrive ten minutes before the scheduled start time. This allows time to complete registration and mention any participation-related requests at check-in, so that everything is ready when the lesson begins.

We use soft wheat flour for the traditional pasta dough taught at the school. Choose the same type when practising the recipes at home, so you can work with the same kind of dough and become more confident with the techniques learnt during the course.

Yes, Italian type 0 flour can make excellent pasta dough. You do not have to use type 00 exclusively. You can use type 0 for your pasta, following the recipe and paying attention to the dough’s consistency as you work.

We use whole eggs, including both yolks and whites, in the traditional pasta dough taught at the school. To recreate the course recipe, follow this approach rather than replacing the whole eggs with yolks alone, which would produce a different dough.

Yes, for the recipe taught at the school, you can use either refrigerated eggs or eggs at room temperature. You do not need to choose one over the other to make the dough. Follow the recipe’s proportions and instructions for working it.

As a guide, dough made with one egg is enough for three portions of filled pasta. For unfilled pasta, use a two-egg batch instead. These are approximate quantities, so also take into account the portion sizes you would like to serve.

Yes, you can follow the VSB Bologna YouTube channel, which includes content on working with fresh pasta dough. The videos are a useful way to watch the rolling technique again and support your own practice alongside what you learn in class.

The school’s official book is “Maestra Spisni, il manuale di Sfoglia”. It is our recommended reference for continuing to study pasta-making and supporting your practice after the course. The title is given in Italian so you can identify the book correctly.

To book, email booking@vsb-bologna.it with the period in which you would like to attend. The course does not have fixed dates published on the website, so contacting the booking team directly is the way to check availability for your preferred period.

The three day course does not follow a fixed calendar published online. To find out whether it is available during your preferred period, email booking@vsb-bologna.it and specify the dates or date range you have in mind.

On the first day, we recommend arriving ten minutes before the course begins. This gives you time to complete registration and start the lesson on schedule. Please allow for this short amount of extra time when planning your arrival.

The advanced course is our most comprehensive programme dedicated to Bolognese tradition. It begins with intensive work on fresh pasta dough, followed by different pasta shapes, fillings and cooking methods. The programme also covers gnocchi, ragù and lasagne alla bolognese before exploring less familiar colours and flavour combinations.

The daily programme finishes at 1 pm. We recommend choosing accommodation with a kitchen or kitchenette so you can cook some of the food you prepare in class. Please take this into account when planning your meals during your stay.

In the recipe taught at the school, the soffritto for the ragù is made with lard. This choice belongs to the family tradition that we teach and continue in our work. The course follows this version of ragù, including its ingredients and preparation method.

Some recipes for Bolognese ragù include milk to soften the overall flavour. The Spisni family recipe, which the school traces back to the nineteenth century, does not include it. This is the version we follow during the course, using its particular selection of ingredients.

In the method taught at the school, lasagne alla bolognese have at least five layers and rarely more than six. Use this as your guide when assembling the dish, keeping the number of layers in mind as you arrange the pasta and sauce in the baking dish.

You can use different varieties of potato for gnocchi, but avoid new potatoes. This is the school’s guidance for choosing them. When buying your ingredients, check the type of potato and then follow the preparation method taught during the course.

For gnocchi, we recommend a light flour, such as Italian type 00. Use it according to the recipe’s quantities and method, paying attention to the consistency of the mixture as you work with the potatoes.

The traditional pasta dough taught in this programme uses soft wheat flour and contains gluten, which contributes to its structure. Gluten-free pasta requires different ingredients and techniques. If this is a requirement for you, please contact the school before booking to check whether the course is suitable.

Yes, this is the workshop where filming took place for the Chef’s Table episode featured by the school. When you attend the course, you will be working in that same space, where fresh pasta is taught and made every day.

You can book directly on the website by selecting your preferred period and completing your purchase. Once you receive the confirmation email, you are enrolled on the course. Keep the message so you have your booking details to hand.

We recommend arriving ten minutes before the course begins to complete registration. Allowing a little extra time will help you settle in on the first day and be ready for the lesson at its scheduled start time.

Of course. You are welcome to bring a notebook and record anything you find useful during the lessons. On the first day, you will also receive the pasta-making manual with all the course handouts. Your notes can complement these materials with personal observations from your practical work.

Handmade pasta is a defining part of the cuisine of Emilia-Romagna, and Bologna is one of its key centres. At VSB Bologna, we teach it through practical work, focusing on the techniques and hand skills of the Bolognese tradition.

For those who want to make fresh pasta professionally, the school recommends its three-month training programme at VSB Bologna. Consider this option in relation to your goals and the time you can devote to the sustained practical work involved in learning the craft.

Students are responsible for choosing and arranging their own accommodation. We recommend somewhere with a kitchen or kitchenette so that you can prepare meals and cook your food during your stay. Please consider this when comparing accommodation options.

The school particularly recommends the Marconi and Saragozza areas when looking for accommodation. You can also consider other parts of Bologna, checking transport connections to VSB and travel times from your chosen address, especially as lessons begin at 8 am.

Each day combines learning and applying pasta-making techniques linked to the programme’s topics. You will make the scheduled pasta shapes while examining product quality and working methods. Lessons also cover storage, cooking and suitable sauces, following the preparation through to serving.

The professional programme accepts only six students per academic year. To apply, you must express your interest and attend the introductory three day pasta course. Afterwards, you and your Spisni teacher will discuss whether to continue. Completing the introductory course does not automatically guarantee admission to the professional programme.

There is no final test at the end of the programme. The course is built around the ongoing development of your work and skills throughout the lessons. The focus is therefore on your learning over the whole programme rather than on a single final examination.

At the end of the programme, the school certifies the result you have achieved with the signatures of both Stefania and Alessandra Spisni. For the exact name of the document issued and any details relevant to your professional goals, please ask the school office before enrolling.

For the professional course, arrival time is 8 am, including on the first day. This is the arrival time throughout the programme, so please plan your journey to ensure you reach the school punctually.

For information about buying equipment, contact the school office at info@vsb-bologna.it and mention that you are interested in the professional course. Before purchasing a pasta board, rolling pin or other tools, it is helpful to check what is suitable for the programme you plan to attend.

Yes, chef Evan Funke attended VSB’s professional programme. His time at the school is part of the history of our teaching, which is dedicated to passing on traditional Bolognese pasta-making techniques.

Vecchia Scuola Bolognese, founded in 1993 by Alessandra Spisni, is now known as VSB Bologna. Both names refer to the same school and its history of teaching the Bolognese tradition of handmade pasta.

The official VSB Bologna uniform is not sold to the public. It is reserved for students and provided as part of their participation in courses. It cannot be purchased separately as a product or souvenir from the school.

The entire professional programme is taught by maestra Stefania Spisni, who oversees the development of your training. At the end, the result you have achieved will be certified with the signatures of both Stefania and maestra Alessandra Spisni.

Yes, we offer a programme designed for school groups, available by advance booking. You can find it in the website section “Per le scuole” and contact us to arrange your group’s participation. This is the starting point for learning about the experience offered to students.

Yes, the fee applies to everyone taking part, including accompanying adults who participate in the course. When arranging your group booking, please include them in the total number of people joining the experience.

Photography and video recording are not permitted inside the school. This rule protects the privacy of those present and helps control the use of audiovisual material. The school will provide photographic material at the end of the lesson so you can keep a memory of the experience while respecting the workshop’s rules.

Only enrolled students taking part in the lesson may remain inside the school during the course. Anyone accompanying you who is not attending the class cannot stay in the workshop. Please bear this in mind when planning your visit with other people.

Yes, but you must request it before making your purchase. Email amministrazione@vsb-bologna.it to ask for an invoice and confirm which billing details are needed. Please complete this step before paying through the website.

Yes, you can give a course as a gift without selecting an attendance date straight away. Email info@vsb-bologna.it for details on how to purchase and use it. The school office will explain the process and how the recipient can take up the gift.

Participation by under-18s is assessed individually. Before booking, email info@vsb-bologna.it with the participant’s age and the course they are interested in. Some programmes have specific restrictions: the lasagne class, for example, is reserved for adults.

No, courses are taught in both Italian and English. You can therefore learn about handmade pasta and Bolognese cooking even if you do not speak Italian. If you have specific language requirements, please discuss them with the school when arranging your attendance.

Yes, to arrange a group experience, email info@vsb-bologna.it. Include the number of people, your preferred period and the kind of experience you have in mind. These details help us assess your request and put together a programme for your group.

The school can accommodate a maximum of 35 participants. This refers to the workshop’s overall capacity and does not mean that every course has 35 places. Some programmes, including the professional course, have a smaller intake.