Rina Teaches
Our fresh pasta courses.
A tradition to pass on
Our profession is our passion! A passion that we also want to share and convey to our customers. Therefore, we regularly organize courses for children and adults where they can learn our ancient culinary tradition. The art of making fresh pasta was developed at home, around the kitchen table. Tables that, like those at Sfoglia Rina, were equipped with a special compartment to hold chopping boards and rolling pins. We invite you to gather with us around the worktop, to literally put your hands in the dough, to enjoy the simple pleasure of doing something good with your own hands, to hear the stories of our grandmother and the many women who created the fresh pasta tradition: foundation of our the Italian cuisine.See the courses calendar hereunder
For other requests related to specific lessons or demonstrations, do not hesitate to contact us by email at corsi@sfogliarina.it.-
PASTA SCHOOL - Summer 2026
Are you ready to immerse yourself in Bologna’s most famous culinary traditions?
Our English-speaking fresh pasta class is especially designed for foreigners attempting to make some handmade pasta for the first time.
The two hours lasting lesson will guide you through a tasty and fun journey into the Italian gastronomic culture.WHEN: On Saturdays, from June to September.
JUNE 20,27 - JULY 11,25 - AUGUST 8,15 - SEPTEMBER 19,26
From 9:00 am to 11:00 amSo, grab your opportunity, and choose the most convenient date during your next trip to Bologna, one of the world’s leading culinary capitals. If you can not find a suitable date, feel free to ask about availability on another day.
WHERE: Sfoglia Rina, Via Castiglione 5/B, 50 meters away from the famous Two Towers of Bologna.
WHAT IS INCLUDED: pratical lesson with oru expert sfoglin* all raw ingredients + necessary equipment and tools class note containing explanation about tecniques and recipes learned during the course.
LANGUAGE: English
HOW TO BOOK: Contact us via email at corsi@sfogliarina.it. Availability is limited to a maximum of 7 participants, so we strongly recommend to book in advance.
Don’t be like the Italians who leave everything to the last minute!.PRICE: 60€
Lesson will be refunded if cancelled at least 7 days in advance.Join us for an unforgettable culinary experience, learning to make fresh pasta like a true Italian!
We look forward to sharing our passion for cooking with you!
*The lesson may be subject to cancellation should the minimum required number of participants not be reached. -
Making fresh pasta October 2026
A journey made up of 5 special classes, designed to get your hands into the dough and
guide you through the discovery of new shapes, surprising fillings and brightly coloured pasta doughs.
Each class will be an opportunity to experiment, refine your technique and discover new
secrets of the trade, through preparations that are always different and inspiring.
By the end of the course, you’ll take home new skills, plenty of precious tips and, above
all, the experience and hands-on know-how of a true sfoglinə!
If you are interested in booking, please send an email to corsi@sfogliarina.it
Priority will be given to those who book the full cycle.
Absences cannot be rescheduled or compensated.
WHEN : Every Thursday in October, from 6:150 PM to 20:00 PM
Starting from October 1st to October 22nd (1st,8th,15th,22nd,29th)
WHERE : Sfoglia Rina, via Marconi 70, 40033 a Casalecchio di Reno.
The shop is easily reachable from the center of Bologna by bus 20 (approx. 20 minutes),
which runs until late in the evening.
WHAT: A series of 5 classes, each lasting 1 hour and 45 minutes, for a total cost of €195.
3-class package of your choice: €145
Single class: €60
HOW: Classes are held in small groups of a maximum of 10 participants.
Apron, hat, rolling pin ... we provide everything you need!
At the end of each class, you’ll take home the delicious pasta you’ve made, along with the recipes to treasure and keep close!.
1. THE DOUGH
“Creating dough is a primal act. Hands and ingredients collide to give
birth to something that was not there before...""
We will try to reveal the secrets of the perfect dough by making
different types of fresh, non-filled pasta: stricchetti, garganelli, tagliatelle and more.
A fundamental focus for anyone who wants to seriously try their hands at the art of fresh pasta making.
2. BALANZONE
A beautifully enveloping filled pasta with a distinctly Bolognese character,
and one of the most indulgent creations of Emilia’s culinary tradition.
Deep green, fragrant pasta dough embracing a rich and velvety filling,
creating the perfect balance between delicacy and character.
From the dough to the filling, all the way to its unmistakable shape, we’ll discover
the secrets behind a filled pasta that looks simple… until you try to seal it perfectly.
3. SHAPES, FOLDS & IMAGINATION – CARAMELLE, BARCHETTE, CAPPELLETTI…
The pasta sheet is ready. Now it’s time to give it shape! Fresh pasta isn’t just about the dough: it’s also about hands, imagination and precision. A journey through folds, shapes and small gestures that, when repeated with care, transform a simple sheet of pasta into something truly surprising.
4. WHOLEWHEAT PASTA BASKETS FILLED WITH PUMPKIN
When nature offers ingredients so full of flavour, pasta can embrace simplicity too.
A rustic, full-flavoured egg-free dough, where wholewheat flour meets
the natural sweetness of pumpkin in a soft and delicate filling.
A completely plant-based little pasta basket, ready to surprise you with every bite.
5. WITCH’S HATS WITH RICOTTA & WALNUTS
At Halloween, even pasta gets dressed up… and this time it’s showing its most enchanting side.
A pasta dough with a surprising colour, mysterious and wonderfully theatrical,
hiding a delicious ricotta and walnut filling.
In this final class, you’ll have the chance to put everything you’ve learned
in the previous sessions to the test, combining technique, skill and those
little sfoglina secrets that make all the difference!
Bookings via email at corsi@sfogliarina.it
During the booking period, priority will be given to those who book the complete cycle! -
Making fresh pasta November 2026 - His maestry THE TORTELLINO
Made up of 3 classes, this series is dedicated entirely to one of the most beloved symbols of Emilia’s culinary tradition:
THE TORTELLINO.
Three classes to discover and master every element that makes this little pasta masterpiece so special.
Each session starts from the basics and then focuses, step by step, on one essential element of the dish.
The journey culminates in mastering the perfect tortellino fold, served with its unmistakable broth.
The greatest satisfaction? Bringing the most iconic dish of Christmas to the table - entirely made by you!
If you are interested in booking, please send an email to corsi@sfogliarina.it
Absences cannot be rescheduled or compensated.
WHEN : Every TUESDAY from 6:150 PM to 20:00 PM.
From November 3rd to November 17th (3rd,10th,17th)
WHERE : Sfoglia Rina, via Marconi 70, 40033 a Casalecchio di Reno.
The shop is easily reachable from the center of Bologna by bus 20 (approx. 20 minutes),
which runs until late in the evening.
WHAT: A series of 3 classes, each lasting 1 hour and 45 minutes, for a total cost of €165.
HOW: Classes are held in small groups of a maximum of 10 participants.
Apron, hat, rolling pin ... we provide everything you need!
At the end of each class, you’ll take home the delicious pasta you’ve made,
along with the recipes to treasure and keep!
1. FROM EGGS TO PASTA DOUGH
It all starts with the dough.
Measuring, kneading and understanding each ingredient to create an elastic,
smooth and thin pasta sheet - the perfect wrapper for a tortellino.
Through technique, hands-on practice and a few little sfoglina secrets,
the perfect pasta sheet takes shape, gesture by gesture.
2. THE PERFECT FILLING
If the pasta sheet is the soul, the filling is the heart of the tortellino.
Ingredients, proportions and textures come together to create a perfectly
balanced and flavourful filling, designed to enhance every single bite.
Because in a tortellino, every element needs to find its perfect balance.
3. THE FINAL MASTERPIECE
A great tortellino deserves an accompaniment worthy of it.
Rich, clear and fragrant, the broth becomes the perfect partner, enhancing
the flavour of the tortellino without ever overpowering it.
This is the moment when all the pieces of the journey finally come together:
dough, pasta sheet, filling and, above all, the perfect tortellino fold.
The final goal? At Christmas, you’ll be the one making those tortellini!
Bookings via email at corsi@sfogliarina.it
