Hands-On Pasta Masterclass
Four hours at the bench with flour on your hands, learning how fresh pasta actually behaves. We cap the class at eight people so everyone gets hands-on time at the board and real feedback on the shape of their dough.
Flour, egg, salt and four hours
You start with a well of flour on the bench and finish with a rolled, cut and cooked plate of pasta that you made from raw ingredients. In between there is a lot of folding, resting and learning to read dough by feel rather than by timer. Nobody leaves without getting the technique right.
The class runs in our working kitchen before service, so you are using the same benches the cooks use on a Friday night. We cover egg dough and semolina dough, then move through rolling, cutting and shaping. Sauces are built alongside and matched to each shape so you understand why certain pairings work and others fight each other.
See How We WorkTaught by the people who make it every night
Your instructor runs the pasta section at Davelona and rolls roughly forty kilos of dough a week. Before that, six years working across Emiglia-Romagna and a stint in a Sardinian pastry kitchen. The teaching style is practical, hands-on and short on theory, long on doing.
Two dough bases
Egg-enriched dough for filled shapes and semolina dough for extruded pasta. You learn both and understand which one to use where.
Shape and sauce logic
Each shape gets matched to a sauce for a reason. We walk through why a heavy ragu needs a ridged surface and a delicate butter works better on thin ribbons.
Take-home kit
You leave with your own dough, a jarred sauce, a printed method sheet and a rolling pin that has been in our kitchen since the classes began.
How the four hours run
The morning is structured but loose enough to let you work at your own pace. Nobody gets left behind and nobody gets bored waiting for the rest of the bench.
Coffee and apron up
Arrive fifteen minutes early for espresso and a walk-through of the kitchen. Aprons, boards and tools are handed out at the bench.
First dough
You mix the egg dough by hand, knead it to the right windowpane stage, then wrap and rest it while the instructor checks each one.
Rolling and reading feel
Out comes the rolling pin. You work the dough thin enough to see your hand through it and learn where the cracks start when you push too far.
Cutting the first shapes
Tagliatelle, pappardelle and maltagliati come first. You cut, dust and nest each shape on trays ready for the pot.
Filled pasta
The second dough gets filled, sealed and shaped. We cover ravioli, tortellini and how to stop the filling leaking into the water.
Cook, sauce, eat
Everyone cooks their own pasta and plates it with a sauce built in the same pan. You eat what you made at the long table.
Class options
Prices are per person and include ingredients, use of the kitchen tools and a meal at the end. Private group bookings are available on request.
Single Class Seat
Four-Class Series
Private Group Class
From the bench
A few moments from recent classes in the Davelona kitchen.
Eight benches, one instructor, plenty of flour
Learning to feel when the sheet is thin enough
Tagliatelle cut by hand and dusted to nest
Filled pasta waiting for the pot
Everyone eats what they made at the end
The kitchen before service, set up for the morning
Book a class or ask a question
Tell us which date suits you and whether you are booking a single seat or a private group. We reply within one business day with availability and the next steps. If you need to talk it through, call the restaurant and ask for the class desk.