INGREDIENTS FOR A 3 EGG DOUGH
- 400 grams of ricotta
- 80 grams of Parmigiano Reggiano (24 months)
- 1 egg
- salt
- 1 clove of garlic
- grated nutmeg
- 1 heaped spoonful of chopped parsley
PROCEDURE:
Watch the video for the recipe
PROCEDURE:
Watch the video for the recipe
Our courses
From the fundamentals to signature creations. Choose the course that best suits your goals and begin the most authentic fresh pasta experience in the Bolognese tradition.
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Daily experience focused on the three traditional Bolognese pasta specialties: Tortellini, Tortelloni, and Tagliatelle...
Three days of hands-on practice to explore dough-making techniques, rolling with a traditional rolling pin, and preparing both simple and filled fresh pasta...
10 lessons of Sfoglia to deepen the techniques. Dough, rolling with Mattarello (rolling pin) runs on portions of 4/5 eggs...
A workshop dedicated to traditional Bolognese lasagna. Three hours to prepare the green pasta dough...
An afternoon dedicated to the king of Bolognese cuisine: tortellini. Making the pasta dough and filling, shaping and storing...
Those who chose us
A map of stories, hands and passion. Here we bring together the students who learned the art of fresh pasta at our school and now carry a piece of Bologna wherever they go.
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Associazione delle Sfogline
VSB Bologna
Via del Partigiano, 7
Bologna - 40134 (BO)
P.iva/C.F.:03658951201
[email protected]
+39 051 6491576
