Parma Fresh Pasta Cooking Class and Local Wine Tasting

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English
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S$128 S$117
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Experience Highlights

Learn how to knead, roll and shape authentic fresh Italian pasta in a farmhouse just outside Parma and pair it with the DOC wines of the province. For approximately 3 hours, a local chef will guide you step by step as you discover the secrets of the "00" flour, the perfect touch of egg and the right sauce for each format. At the end, you will enjoy your own menu accompanied by Lambrusco frizzante, aromatic Malvasia and a Colli di Parma red wine.

  • Book your apron and live a 100% hands-on experience.
  • Enjoy your freshly madepasta with three local wines.
  • Take away printedrecipes to recreate the flavour at home

What’s included

  • Hands-on fresh pasta class with local chef
  • Use of all ingredients, utensils and aprons
  • Tasting of 3 Parma DOC wines with oenological explanation
  • Lunch/dinner of processed pasta, bread, olive oil and Parmigiano Reggiano

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Step by Step

As soon as you arrive at the old farmhouse amidst vineyards and orchards, the aroma of fresh herbs and the warmth of the wood-fired oven greet you. After washing your hands and putting on your apron, the chef presents the ingredients: "00" flour, free-range eggs, baby spinach and creamy ricotta. With a firm gesture and a lot of passion, you learn how to form the classic flour volcano, add the egg yolk and knead until a silky texture is achieved.

Once the dough has rested, it's time to pass it through the machine or work it with a rolling pin "nonna style". He cuts slices for tagliatelle and shapes green tortelli filled with ricotta and spinach, sealed with the unmistakable fret of Parmesan fingers. The chef explains when to add beetroot powder or squid ink for colour and how to dry the pasta if you want to store it at home.

While the water from the local hot spring boils, the sommelier uncorks a rosé Lambrusco that harmonises the freshness of the long pasta with a tomato confit sauce. Next, you try a Malvasia secca that enhances the delicacy of the tortelli and, finally, a Colli di Parma reserva, perfect for pairing with slices of 24-month-old Parmigiano Reggiano that the chef grates over the still-steaming pasta.

Sitting at the rustic outdoor table or in the stone dining room, you savour your gastronomic creation while the chef shares stories about the grandmothers who invented "anolini" and the popular equinox festivals. Amidst laughter, you learn tricks for preserving fresh pasta, enhancing sauces and choosing the right wine for the season. When you leave, you receive a printable dossier with exact proportions, drying techniques and recommendations of nearby wineries to further explore Parmesan oenology.

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