I am very pleased to show how to prepare fresh pasta from scratch, paired with a traditional Italian sauce.
You can choose among one of the following fresh pasta doughs:
Fettuccine (00/All purpose flour – Fine Semolina – Eggs)
Fettuccine is our most traditional hand made pasta. It’s a long, thin pasta cut traditionally prepared for the Sunday lunch. It is usually served alongside a tomato sauce, a ragù sauce, or simply dressed with butter and parmesan cheese
Tonnarelli (00/All Purpose flour – Durum wheat semolina – Eggs – Salt)
Tonnarelli or guitar pasta is a typical long pasta cut prepared in Rome to be paired with a cheese and pepper (cacio e pepe) traditional dressing. It can be served also with seafood sauces and other typical dressing. We traditionally used a guitar tool or a cutter rolling pin to cut it, but also a knife will be ok.
Shaped semolina fresh pasta dougb: i.e. orecchiette, strozzapreti, cavatelli, malloreddus (Durum Wheat Semolina, salt)
Shaped semolina fresh pasta dough It is a typical fresh pasta dough from the South of Italy. It is usually shaped in short cuts and dressed with typical sauces. It is prepared with durum wheat semolina. Durum wheat is traditionally grown in the south of Italy.
And we will also prepare together a typical Italian pasta sauce as a dressing for the fresh pasta kneaded (one of the following according to the kind of pasta dough chosen since any fresh pasta type and cut need a specific sauce):
Alfredo sauce (butter and parmesan cheese)
Cacio e pepe sauce (pecorino cheese, black pepper)
Tomato and basil sauce (fresh or can tomato, basil, chili, garlic, extra virgin olive oil, salt )
Tomato and garlic sauce (fresh or can tomato, chili, garlic, extra virgin olive oil, salt)
Ricotta cheese and pepper sauce (ricotta cheese, parmesan cheese, black pepper)
Pesto sauce (basil leave, pinenuts, garlic, parmesan and pecorino cheese, extra virgin olive oil)
Tuna and tomato sauce (fresh or can tomato, tuna fish in oil, fresh parsley, chili, garlic, extra virgin olive oil, salt)
Or other typical sauces according to the season and to my inspiration
List of tools:
For the fresh pasta dough
1 rolling pin
1 cutting board
1 small bowl
For the sauce
1 kitchen tong (if you have one)
Minimum 2 persons
In this LIVE cooking class, we will prepare together handmade fresh pasta and a typical Italian sauce. We will start by preparing the fresh dough and I will follow you step by step.
Fresh pasta is a true classic of our Italian cuisine. In any family, in any country of Italy, fresh pasta recipes are prepared and handed down through generations. I learnt to make fresh pasta at the age of 5, under the guidance of my granny on my mum’s side. And today I am happy to share my granny’s precious secrets and my experience with you. You will learn how to knead the dough, roll it out, cut it or shape it.
In Italy we cook fresh pasta with dozens of different dressings, usually made with season ingredients.
Since fresh pasta dough needs a resting time before being rolled and cut/shaped, while the dough Is resting we will prepare together a typical sauce. You will learn how to prepare a traditional Italian sauce, the perfect pairing for you fresh pasta.
How to Prepare, step-by-step:
1. Choose your preferred date and time on the calendar (I have indicated 3 different time slots - Central European time)
2. You will receive a list of ingredients according to the recipe chosen and to the number of persons.
3. I will be connected via Zoom either via laptop and mobile, in order to show you 2 different views. I will send you an invitation by e-mail, containing a link.
4. Prepare your phone or laptop before the session. Open the video call with the link on the device.
After sending a booking request, we will keep in touch to define the menu details and list of ingredients.
Classes available to book starting from 7.30 am to 6.00 pm Central European Time.
In case your desired booking time differs from the three time slots indicated in my calendar, I will be happy to accomodate.
Minimum number of persons: 2
I’m Sabina, and I am thrilled to introduce you to the secrets of our genuine traditional cuisine. Before becoming a Personal Chef and a Chef instructor, I learnt the magic of cooking from my two grannies, both excellent cooks. At the age of 5, I knew exactly how to make fresh pasta dough, and I had already melted for over-usage my first “Dolce Forno” a toy oven that could cook small pastry desserts.
At the age of 25 I replaced my mum in a cooking class of a course she was attending, and from that moment on I took cooking classes anytime I had the opportunity to do it, even when I was on holiday. It was 30 years ago, and in Rome, there were only two cooking schools. After taking a degree in Economics and having worked first as a financial accountant and later as a professional sworn translator, I decided that cooking had to become my job. I took a professional diploma as a Personal Chef, opened a food blog, worked for a food magazine, and in 2014 I founded my cooking school in Rome.
I love bringing my background and experience to the classroom, creating for you an enjoyable way to fine-tune your culinary skills and a great way to spend time together in a warm and relaxed atmosphere. I can’t do without tradition in my cuisine, transforming it with a creative and innovative eye. Traditional, genuine family recipes are the base of my class menus.
My greatest joy is to share my knowledge of our traditional cuisine while, at the same time, doing the best I can to satisfy your needs and curiosity about Italian food. Cooking for me is an extraordinary experience, and it means taking you by the hand to a joyful place where you can feel free and happy to learn creatively.
Follow me on a beautiful culinary journey!
The closest station
Line A tube Colli Albani
How to get to the station?
From Termini Central Station: 15mins
Exact location provided after booking.
Sabina's kitchen class is wonderful. We attended 2 lessons, the lecture that sausage pasta and fettuccine with tomato sauce.Both lessons, so friendly and we always relaxed thorough lessons. We want to learn home made "manma's pasta", and Sabina's class, her recipe is pure Italian manma's recipe. We enjoyed cooking and feeled like trip Italy. We recommend Sabina's class, because she is honesty, Italian manma. Thank you Sabina!
Response from Sabina
Up to 6 people can join Sabina's cooking class.
Yes, Online live cooking class: Hand made fresh pasta from scratch and homemade Italian traditional sauce. has a vegetarian option.
It costs 45 per person.
Duration of this cooking class is 1.5 hours.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.