Fresh pasta is a staple of Italian tradition, characterized by the use of refined flours and large quantities of egg yolks, which contain saturated fats.

This course is dedicated to Culinary Medicine techniques for preparing fresh pasta, with more fiber, less fat, while maintaining the taste and ingredients of Italian tradition.

We prepare egg pasta, vegan pasta, and stuffed pasta, including gluten-free options, and you learn how to work with doughs, flours, fibers, ingredients, fillings, and sauces to create balanced first courses with a low glycemic impact and reduced fats, without losing flavor, identity, and gastronomic pleasure.

Hands on Pasta! During the course, each student assists the instructors in preparing the recipes.

What will you learn?

• how to prepare balanced and functional fresh pasta doughs, including gluten-free options;
• understand how ingredients, fibers, and processing techniques can influence the dish's glycemic index;
• make egg pasta following an advanced and nutritionally aware approach;
• vegan pasta suitable for various dietary styles;
• design stuffed pastas with a better balance between taste, satiety, and lightness;
• reduce fats in fillings and sauces while increasing creaminess and flavor;
• enhance vegetables and functional ingredients in the construction of the dish;
• apply Culinary Medicine techniques to traditional fresh pasta;
• create satisfying, complete first courses suitable for glycemic control;
• communicate the value of an evolved fresh pasta to clients, patients, or family members.

Note: the overall cost includes lunch break.