Cooking Classes in Venice    |    Online Cooking Videos

HOW MY PASTA MAKING CLASS IN VENICE- ITALY WORKS

The pasta lessons are designed to be interactive to ensure everyone can follow along and enjoy the process. Participants leave with new skills, recipes and a deeper appreciation for Italian cuisine. Send me an email, and I will reply quickly confirming my availability and your reservation. For all classes, we will meet in Venice’s Dorsoduro district, in the historic center. The meeting place will be in Campo San Barnaba I will pick you up and we will go together to my apartment (just a 2-minute walk). For classes beginning at 10 am, we’ll start with breakfast, featuring cappuccino and Venetian pastries, and then the lesson begins. Around 1 o’clock, our lunch will be ready and we’ll dine with good Italian wine, savoring the dishes we’ve eagerly prepared. The class will finish in the early afternoon.

WHAT WE WILL DO – AUTHENTIC ITALIAN PASTA RECIPES

The class is completely dedicated to pasta. I will teach you the basics so that you can make fresh pasta from scratch at home on your own. Homemade pasta will hold no more secrets.

Here is what you will learn:

• How to choose the right flour
• How to make dough with and without eggs
• How to make colored pasta ( with spinach or other vegetables)
• How to use a basic pasta machine
• How to shape pasta
• How to make stuffed  pasta ( ravioli)
• How to properly cook pasta
• How to best season pasta with homemade sauces
• How to dry and store homemade pasta

With the dough made and the basic tools mastered, we move on to making your favorite Italian recipes based on pasta. Here some examples of what we can cook together: “fettuccine” with homemade tomato sauce and Parmigiano cheese; “lasagne” with eggplant and ham; “farfalline” with Bolognese sauce, “ravioli” with meat filling; “tortellini” in broth; “orecchiette” with ricotta cheese and turnip greens; “cannelloni” with béchamel sauce and spinach. I can provide a list of authentic Italian pasta recipes so you can choose.

THE PASTA DOUGH

Flour is the basis of pasta, and it is important to know which one to buy and how to recognize quality flour. I will start the lesson by telling you all about the different types of flour that can be used, from the classic 00 to whole grain flour, semolina flour, oat flour as well as chickpea flour. I will tell you about semolina flour and why in Italy all pasta is made with it.  We will then make different types of dough, with and without eggs. I will tell you about the false myths (adding oil in the dough does not improve the final result, you are simply adding calories) and teach you tricks to make the work faster. I will show you the difference between using your own hands and using a food processor that you may have at home. I will explain how to add spices (such as saffron) to the dough, how to add fresh herbs (such as basil or oregano), and how to create colourful dough by adding spinach, beets or other vegetables.

PASTA DOUGH WITH OR WITHOUT EGGS

Pasta dough can be made using semolina flour alone or by adding eggs. Adding eggs makes the job easier for beginners because the resulting dough has greater workability. The eggs act as a “glue” that makes the dough easier to cut and to shape. The choice also depends on your desired seasoning. A pasta “carbonara” already has an egg-based sauce and it makes no sense to add them in the dough as well. On the other hand, if I opt for a simple fresh tomato-based sauce, adding eggs in the dough creates a perfect dish with carbohydrates, proteins and vegetables. Knowing how to choose eggs also requires precise knowledge.

THE CHOICE OF EGGS

The choice of eggs is critical to the success of the pasta. Italian cooking is all about quality ingredients. In your pasta course in Venice, you will learn about the importance of using fresh, local, ingredients. From choosing the right flour to selecting the perfect eggs, every detail matters in creating authentic pasta. Eggs must be fresh. You can also choose the size of the eggs (medium and big) or choose white-shelled eggs or brown-shelled.

THE PASTA MACHINE

In the past, once the dough was made, it had to be rolled out with a rolling pin which is a really difficult job and requires a lot of manual skills. Today, I teach my clients how to use a basic pasta machine that is made of two rollers that effortlessly roll out the dough in thin pasta sheets. The pasta machine requires no special strength or skill; using it is very easy and it is an affordable, indispensable tool in the kitchen. I have an old-style hand crank pasta machine, but there are also electric ones on the market. I will give you valuable information on how to use a pasta machine, how to choose which one to buy, and which attachments you will need. I personally have several models and types and will be glad to advise you on the best for your use. In case you want to buy a pasta machine, I always suggest the Italian brand “Imperia”.

THE PASTA CUTTERS

In addition to the pasta machine, it is also possible to buy other attachments which serve to speed up the work. For example, fettuccine can be cut with the special tool called a “cutter”, or made by hand, one strand at a time. I always explain to my clients that it is okay to use tools in the kitchen that speed up the process, but it is equally important to develop manual skills. So, I teach both; then you decide what to do in your kitchen.

BASIC PASTA TOOLS

I personally have many special accessories for making homemade pasta and it will be my pleasure to show you all of them. When I go around Italy on vacation, in each city I buy myself some pasta accessories typical of that area. For beginners,  I recommend initially buying just a pasta wheel to cut the dough, together with some pasta stems for ravioli. If you are an experienced pasta maker, there are many more accessory choices that will enhance your creation abilities. The dumpling ruler, the pasta board for “garganelli”, the iron for “fusilli”, “the guitar board“ for particular types of spaghetti, the pasta press for quickly extruding dough, and molds for corsets are just a few examples. We can discuss any and all of these in class.

PASTA TOOLS FOR PASTA LOVERS

Practice makes perfection. After learning the basic steps of pasta preparation, specific pasta tools will help to move your skills forward. These tools can be found in most cookware stores as well as on Amazon. They speed up the process and make life easier if you make homemade pasta often for you and your whole family. Remember, extra batches can be dried and stored. My pasta class in Venice Italy will help you to know which pasta tools to buy and which ones produce a great result. My workshops in Venice are an opportunity to speak with a native who grew up making pasta with nonna and to the checkout different pasta tools that can streamline your pasta making. It’s more than a culinary lesson, it’s an unforgettable hands-on experience.

TORTELLINI IN BROTH

At Christmas time in Italy, it is a very common thing to make tortellini, which are then cooked in meat broth. Usually, visitors to Italy are not familiar with tortellini and miss the opportunity to taste them.  For those familiar with this type of stuffed pasta, they know tortellini are a perfect balance of pasta and meat. The preparation is laborious and time consuming but the end result is really amazing. When you join my Pasta Making Class Venice, Italy to learn the art of making tortellini in brodo, you will leave class with the ability to amaze your family and friends when you re-create the recipe at home on festive occasions.

GLUTEN-FREE PASTA

In my pasta courses in Venice, I also teach how to make gluten-free pasta. I never use artificial gluten-free flours, but rather naturally gluten-free flours such as rice or chickpea or corn flour. It is not easy to make gluten-free pasta because gluten ensures its workability. In addition, the final flavor is very different, much flatter. Therefore, it is essential to learn how to make tasty sauces that manage to enrich the dish with vegetables and cheeses that melt while cooking.

HOMEMADE PASTA SAUCES

Those who are already familiar with Italian food know that pasta can be dressed with an infinite number of homemade sauces. The most iconic ones are: “cacio e pepe”, “carbonara”, “all’arrabbiata”, “amatriciana”, “alla norma”, “al nero di seppia”, and “alle vongole”.  Sauces can be tomato-based, with any kind of seasonal vegetables, or with meat or fish. One life is not enough to taste them all. My pasta course in Venice is an opportunity to improve your basic cooking skills making fresh homemade sauces for pasta. Depending on the season, the daily market offers different ingredients. Venetian specialties rely on ingredients such as artichoke bottoms, red radicchio, pumpkin, and porcini mushrooms as a vegetable base to make pasta sauces. Other very popular Venetian dishes are spaghetti with squid ink, or a sauce made using local shrimp, mussels, and fish from the Venice lagoon. If you like meat, you can create a sauce made with beef cooked in red wine, meatballs with veal, or sausages.

HOW TO COOK PASTA

To become an expert on pasta, it is essential to learn how to cook it properly. Let’s start by dispelling false myths, such as the necessity of adding oil to the boiling water. Then it is important to dose the salt, and use the right pot (the most suitable one should be aluminium). I will teach you many little tricks to season pasta in the best way with homemade sauce as well as the correct timing for the addition of spices and fresh herbs.

HOW TO STORE PASTA

Homemade pasta can be cooked immediately, or left to dry so it can be stored for up to six months. The two different versions result in different textures and different abilities of the pasta to absorb sauces. If the pasta is cooked immediately, it absorbs tomato-based or very spicy sauces better, which allows it to be stored in the refrigerator for days. Imagine that you want to organize a party at your place, you will have 20 or more guests coming and you want to prepare homemade pasta in advance. In that case, I will suggest you prepare and cook the pasta the day before, leave it in the fridge overnight and warm it in the oven the day after. If, on the other hand, the pasta is dried, it is suitable for soft cheese-based sauces or with egg-based sauces (such as carbonara).

ITALIAN COOKING CLASSES IN VENICE ITALY

Do you want to master the overall basics of Italian cooking? I organize Italian cooking classes in Venice for anyone who wants to improve any Italian cooking skill, not only pasta. I can teach you how to cook risotto, gnocchi, or any other iconic Italian recipe you would like to cook at home. The cooking lessons are based on teaching basic tips and shortcuts that you can use every day in your kitchen.

PIZZA CLASSES IN VENICE

Are you already a pro in making pasta? Let’s move on to making pizza. If you’re intrigued by the art of pizza making, Pizza Class in Venice offers tutorials that teach pizza lovers how to craft the perfect pie. From kneading the dough to selecting toppings, you’ll gain insights into what makes Italian pizza so special.

ABOUT ME

My name is Gioia Tiozzo, I’m a native Venetian, born and bred. I have spent all my life in Venice. I’m a psychologist specializing in nutrition as well as a professional cooking instructor. I help people who want to change their nutritional habits and have a healthy lifestyle. I’m a wine lover and believe cooking and spending time with family and friends around a dining table are two of the best experiences in life. “Pasta making class in Venice, Italy” offers a unique way to experience the city. As you learn to cook traditional dishes, you become immersed in the local culture, adding depth to your travel experience. It’s a chance to see Venice from a different perspective, one that goes beyond the usual tourist attractions.

I’M VERY SOCIAL – FOLLOW ME

If you want to know more about me and how I work, you can follow me on social media. I have a personal Facebook account, Gioia Tiozzo, and a personal Instagram account @gioia.tiozzo. You can also find me on my official Instagram account @Accademia.di.Cucina.Italiana, and on my  official YouTube Channel Accademia di Cucina Italiana or on Facebook Cooking Classes in Venice Italy.

WHAT TO EXPECT FROM A PASTA CULINARY EXPERIENCE IN VENICE

If you want to master the art of Italian pasta, choose an authentic, local experience with a native cooking instructor. Forget the big groups and commercial ads you find online – my pasta class will be the highlight in your vacation in Venice. With extensive experience working with international travellers, a passion for teaching, and a love for food, I ensure a truly memorable experience. I also offer one-, two-, or three-day pasta courses for those looking to enhance their cooking skills. This unforgettable pasta-making class in Venice, Italy, will stay in your heart forever.

ONLINE COOKING VIDEO – LEARN TO COOK AT HOME

CHECK REVIEWS AND RECOMMENDATION

Before booking a pasta lesson in Venice with me,  I invite you to check reviews from previous pasta cooking experiences in Venice to give you an idea of the quality of instruction and the overall experience.

JOIN US! PASTA MAKING WORKSHOP IN VENICE ITALY

Planning a vacation to Italy and want to attend a cookery pasta experience? Don’t miss the chance to attend a pasta-making class in Venice, Italy where you can master the art of the most iconic Italian dish – for two or for your family. This cooking experience offers an immersive experience that goes far beyond following a recipe. I can also organize seminars, workshops, and week-long or full-day pasta lessons, all of which can be taught in English. Send me an email and I will reply shortly to confirm my availability. See you in Venice.