Professional Lab
fresh pasta
Professional Lab fresh pasta
You will learn how to make many types of homemade pasta in a real laboratory of pasta, reviewed among the “best 10 pastificio in Rome” Located in Via dei Latini 15. We will start with handmade pasta, made with different kind of flours: like ancient grain Triticum Monococcum, Grano Saraceno (buckwheat) and wholemeal flour. We will do thin sheets dough, explanation of safe food cutting procedures, realization of three types of ravioli, tortellini, fettuccine with two tipical italian sauces. The experience includes a delicious tasting of local cheese.
We can also accomodate GLUTEN allergy guests for a very tasty fresh pasta and VEGAN guests for pasta without eggs.
We will cook all pasta and the sauces made during the class, eating our differents kind of pasta done, sipping good italian wine. An express tiramisu preparation will follow as a dessert. Moreover, to all the participants will be offered complimentary, the exclusive Professional Chef Hat with logo of “Pastificio Faini”. In additional to the regular program, everyday of the week a different version will be presented: Monday and Saturday Carbonara sauce; Tuesday-Friday CacioPepe sauce; Wednesday amatriciana, Thursday gnocchi!
A membership registration is requested to make the class. (no extra cost is due).
HACCP Certified for Food Hygiene and Safety in 2020.
Same program available also in our second experience “Five Shapes of pasta in Antica Osteria”.
Angelo Re
chef
After working with Emanuele for four years in the “Pastificio Faini” producing and selling fresh pasta, today he is one of the teachers in the handmade pasta cooking class experience, which always takes place inside the “Ex Pastificio Faini”. With more than 2,000 5-star reviews on Airbnb alone, it’s an experience that has been captivating people from all over the world for more than five years.
Fresh Pasta in
antica cucina
Fresh Pasta in antica cucina
In this newborn experience you will create, all from scratch, your homemade 5 shapes of fresh pasta in a “Antica Osteria” founded in the late 1800s and recently converted into cooking school. Located in Via dei Sabelli 58. You will taste your own pasta, with two different kind of italian fresh sauce, created and explained by the chef, immersed in a magical atmosphere between past and present.
You will make the thin dough sheet with the rolling pin professional technique, safe food cutting procedures, realization of ravioli, agnolotti del plin, tortellini cappelletti and fettuccine.
The experience includes a delicious tasting of local cheese with fresh prosecco. Tasting our different kind of pasta, sipping good Italian wine, an express tiramisu preparation will follow as a dessert. To all the participants will be offered complimentary, the exclusive Professional Chef Hat with logo of “Pastificio Faini”.
We can also accomodate GLUTEN allergy guests for a very tasty fresh pasta and VEGAN guests for pasta without eggs.
A membership registration is requested to make the class. (no extra cost is due).
HACCP Certified for Food Hygiene and Safety in 2020.
Creator of the one of the most reviewed experience in Rome, with more than 2000 five star reviews called “Professional Lab Pasta Experience”.
Emanuele Faini
chef
Chef, entrepreneur and author of the book “Metodo Faini”. Graduated in Communication Sciences, in 2014 he opened his own pasta factory in the center of Rome together with Angelo and in a short time he was named among the top 10 pasta factories in Rome, reviewed by Gambero Rosso and hosted by Eataly. After transforming the Pastificio Faini in 2018 into a handmade pasta experience, in 2023, he opens a second school, in the premises of an ancient tavern from the early 1900s.
Our Pasta Experiences
in Rome
For the first time a complete protocol with all the guidelines you will need to make many types of pasta and many fillings, in a simple, clear and direct way.
Are you tired of the usual cooking classes that teach you only recipes but don’t help YOU UNDERSTAND how to make high quality pasta and special fillings?
Pastificio Faini Experience is the best solution!
A method born in 2018 in the “Ex Pastificio Faini” in via dei Latini 15 and today proposed in the new location called “Fresh Pasta in Antica Cucina” in via dei Sabelli 58. The only method, that allow you to make many types of pasta in a simple and infallible way, thus succeeding to make all the recipes of the lesson at home.
During the three hours lessons in our schools, you will learn:
– how to make egg dough
– how to roll the dough with the old traditional Italian technique
– explanation of safe food cutting procedures
– classic fillings
– different types of ravioli
– tortellini
– tagliatelle and pappardelle
– fettuccine water and flour.
– making of a couple typical Italian sauce (made by the chef)
To follow, lunch or dinner with tasting of the pasta made during the lesson.
Menù: Apetizier with italian cheeses and Prosecco. Ravioli made during the course prepared with a sauce made on the spot. Fettuccine with eggs and without eggs with sauce also made during the lesson. Water, Italian wine, espresso dessert prepared live by the chef.
Available languages: Italian, English and French.
Professional Lab
fresh pasta
Fresh Pasta in
antica cucina
English 
Italian