Pasta courses

Our pasta making class in Adliswil near Zurich teaches you to make fresh pasta by hand, from the dough to the finished shape. In our kitchen on Webereistrasse, about 20 minutes from Zurich main station, we show you how flour and eggs turn into a silky dough and why homemade pasta tastes so different. You do the work yourself and take the skills straight back to your own kitchen.

Which pasta courses do we offer?

There are two levels, so you can start wherever you are right now:

• Pasta basic course: the right starting point if you have never made pasta dough or have so far worked by feel. It covers the essentials: kneading, resting, rolling thin and shaping.
• Advanced pasta course: for anyone who is confident with the basic dough and wants to take the next step. The natural follow-on from the basic course.

Dates, length and prices are shown in the course list above. Public classes take place only at our premises in Adliswil. As corporate or team events elsewhere in Switzerland we offer only chocolate and praline courses.

Tips from our kitchen for perfect fresh pasta dough

Pasta needs only a few ingredients, which is why the details matter:

• The right flour: for egg pasta, use fine 00 wheat flour; add durum wheat semolina for more bite. Egg-free pasta is usually made with durum semolina and water.
• Be patient when kneading: at first the dough looks crumbly and too dry. Keep kneading until it is smooth and elastic before adding water; it usually needs less liquid than you think.
• Let it rest: well wrapped, for at least half an hour at room temperature. The gluten relaxes and the dough becomes much easier to roll.
• Roll it thin: for filled pasta, the sheet should be thin enough to see your hand through it. Cover the sheets you are not working on with a cloth so they do not dry out.
• Semolina, not flour: dust freshly cut pasta with a little semolina. It sticks less than flour and hardly clouds the cooking water.

Want to practise at home straight away? Our spinach and ricotta ravioli recipe takes you step by step from dough to filling.

Who is a pasta course for?

For anyone who enjoys cooking and wants to understand what makes a good dough, whether you come alone, as a couple or with friends. A course place also makes a lovely gift for someone who likes trying new things. If you want more afterwards, our cooking courses cover further savoury topics. And for busy evenings, you will also find pasta in our shop.

Frequently asked questions

Do I need any experience for the basic course?

No. The basic course is designed for beginners. If you already make pasta regularly, the advanced course will suit you better.

Do I need a pasta machine at home?

Not necessarily. With a long rolling pin and a little practice, you can roll pasta dough thin by hand. A machine saves time and gives even sheets, especially for larger batches.

How long does fresh pasta keep?

Fresh egg pasta keeps for about two days in the fridge if well wrapped. You can also freeze it in portions and cook it straight from frozen in boiling salted water.