Master Pasta Making

The Fresh Pasta Specialization

Five days learning to cook, store and produce Italian fresh pasta — from semolina by hand to the filled shapes most kitchens never attempt. Built for café owners, founders and cooks ready to put real pasta on the menu.

Join our 5 days intensive pasta making course

Learn every major fresh-pasta family: the no-machine semolina doughs of the south, the egg sfoglia of the north, potato gnocchi, the filled shapes that define a serious kitchen, and the Roman café classics.
  • Date: Aug 10 - Aug 14, 2026
  • Time: 09:30 AM - 5:00 PM
  • Location: Sector 62, Gurgaon
Reserve Your Seat
View Curriculum
Skills & Outcomes

Professional Pasta Making Skills You'll Gain

You shape everything by hand and with the real instruments — the chitarra, the pasta machine, the corzetti stamps, the gnocchi board.

01.

Dough Hydration

Dough hydration and rest, the feel of a finished sfoglia, hand-shaping and the specialist tools, and sauces built and emulsified properly — not approximated.

02.

Hand-shaping Fresh Pasta Shapes

Shape orecchiette, cavatelli and trofie by hand. Roll a sfoglia thin enough to read through; work the chitarra, corzetti stamps and gnocchi board. Fill ravioli, tortellini, & anolini

03.

Sauce Production

From pomodoro, pesto and a proper ragù to besciamella and brodo, plus the Roman emulsion — carbonara and cacio e pepe made creamy from starch and cheese.

04.

Sauce Paring Science

You'll learn the structural logic Italians cook by: which ridged and hollow shapes grip a chunky ragù, which a smooth strand should only be coated by, and why a delicate filled pasta wants butter.

05.

Holding Pasta Through a Service

Learn techniques to properly refrigerate and freeze shaped and filled pasta so it cooks to order without splitting, sticking or greying.

06.

Hands-on Training

Build a commercially replicable pasta production set-up for café, or trattoria.

Learn directly from the source

The techniques, learned where they're made​

This isn't pasta interpreted from a book. The doughs, the shapes and the storage methods on this course were learned directly in Italy — at ALMA – La Scuola Internazionale di Cucina Italiana in Colorno — and adapted, honestly, for what you can source and run in an Indian kitchen.

Chef Ravin ALMA Trained Italy India
Ragù ALMA Trained Chef Ravin Italy India
ALMA Trained Chef Ravin Italy India
Brodo ALMA Trained Chef Ravin Italy India
Corzetti ALMA Trained Chef Ravin Italy India
Tortellini ALMA Trained Chef Ravin Italy India
Chef Ravin at ALMA - First Indian to train at Scuola Italiana Pizzaioli

Course Curriculum

Day 1

Semolina & water doughs

La pasta di semola: the no-egg, no-machine foundation of the Italian south.

You start where Italy started: a dough of nothing but hard-wheat semolina and water, shaped entirely by hand. You'll learn several of the south's signature hand-formed shapes — each a different motion of the hand — alongside the two mother sauces every Italian kitchen is built on. By the end of day one you can take a southern pasta from flour to plate.

Day 2

Egg pasta & potato doughs

La sfoglia and gnocchi: the northern egg dough and the potato dumpling.

Learn the Sfoglia all'uovo — the golden, yolk-rich egg dough of Emilia-Romagna, rolled and cut into ribbons. You'll also master the potato dumpling in two finishes — one sautéed, one baked — meet a hand-stamped Ligurian pasta, and build a long-simmered meat ragù the traditional way.
Day 3

Baked Pasta

Layered, stuffed and served.

Learn the classic lasagna a layered & baked pasta with ragù & besciamella. Master classic filled and folded shape of Tortellini with ricotta  filling and paired with delicate buttery sauce. 

Day 4

Traditional Filled Pasta

A full day on the shapes that define a serious pasta kitchen.

An entire day devoted to filled and folded pasta — a set of regional specialties from across northern Italy, from Emilia-Romagna to Piedmont, each a different fold, filling and finish.
Day 5

Café classics & the Roman sauces

The fast, high-margin plates that fire to order.

The week closes with the iconic plates a café lives on — the Roman emulsion sauces built from cheese, starch and technique rather than cream. Fast to cook, easy to get wrong, and the day's real lesson is the emulsion control that makes or breaks it.
Your Instructor

Chef Ravin Mohindru

Co-Founder, Earthy Gourmet Institute of Culinary & Pastry Arts (Gurgaon)

Recognised for his technique-focused and globally informed approach to culinary education, Chef Ravin has trained in Italy at ALMA – La Scuola Internazionale di Cucina Italiana and further specialized in pizza craftsmanship through advanced certification from Scuola Italiana Pizzaioli.

An international award-winning chef, he is known for creating structured learning experiences that emphasize strong fundamentals, precision, and real-world application over trends and shortcuts.

His teaching philosophy is rooted in a simple belief: great cooking begins with understanding why techniques work — not just following recipes.

ALMA – La Scuola Internazionale di Cucina Italiana
Scuola Italiana Pizzaioli
International Award Winning Chef
In order to think like a chef you need to begin by asking the why, & the how and not settle until you find your answers.
Chef Ravin ALMA Italy
Investment

Fees & enrollment
₹ 50,000

Fee is inclusive of all ingredients, recipe handouts, and certificate.

  • All ingredients and kitchen equipment
  • Printed recipe compendium
  • Small-batch size: maximum 12 students
  • Certificate of completion
  • Daily tastings of everything made
Reserve Your Seat

Frequently Asked Questions

Everything you need to know before you enroll for the pasta making course

No formal training is required, but the program moves at a professional pace. It’s built for people who intend to put fresh pasta to work, so genuine comfort in a kitchen will help you get the most from five full days.

Classes are held during weekday mornings between 09:30 AM – 5:00 PM.

Yes, you’ll receive an official Certificate of Completion from the Earthy Gourmet Institute of Culinary & Pastry Arts

Nothing. All ingredients, tools, and equipment are included in your fee. Just bring yourself and your enthusiasm — everything else is provided.

Make every dough family by hand, shape pasta with the proper tools, build the sauces correctly, and — just as importantly — store, hold and reproduce what you’ve made so it works in a real service, not only on a quiet afternoon.

We cap each batch at a maximum of 12 students. This is a deliberate choice to ensure we can give meaningful attention to every person in the room. It also means seats fill up quickly — we recommend enquiring early.

Earthy Gourmet Institute of Culinary & Pastry Arts is located in Gurgaon, NCR. Please visit earthygourmet.in or contact us directly for the exact address and directions.