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 April-May 2026
Sfoglia Rina's new pasta lessons are finally here!
A convivial journey to discover the ancient art of making fresh pasta. Around our big communal table we
will indulge in the countless techniques of this unique gastronomic heritage and help you rediscover the
simple pleasure of sharing a chat in the kitchen "armed" with a rolling pin.
A package consisting of 5 lessons, led by our expert “sfogline” to explore some aspects related to the creation of filled and non-filled egg pasta.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.
Below, you will find all the details about dates, costs, and how the course will be conducted.
WHO : Adults, curious and passionate about cooking...
Preferably already with some knowledge in the preparation of freh pasta making, but it is not a must.
WHEN : Every Wedsneday from 6:150 PM to 20:00 PM, for 5 consecutive weeks
from April 8th to May 6th (8th,15,22nd,29th,6th)
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 cycle of 5 lessons (1 hour 45 minutes each) for a total cost of €195.
(some lessons could last a little longer)
Package of 3 lessons (the selection is up to you) 145 €
Single lesson 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 lesson, you'll take home your delicious creations and receive the recipes to treasure.
At the end of our final lesson, we’ll celebrate together by enjoying the tortellini we made, served
in a hot, fragrant broth and paired with a glass of red wine!
1. THE DOUGH
“Creating dough is a primal act. Hands and ingredients collide to give
birth to something that was not there before...""
In this lesson we will try to reveal the secrets of the perfect dough and to make
different types of non-filled pasta: stricchetti, garganelli, tagliatelle, etc.
A fundamental focus for anyone who wants to seriously try their hands at the art of fresh pasta making.
2. TWO-TONE DOUGH BOATS FILLED WITH CACIO E PEPE
In this lesson, we dive into filled pasta!
You’ll learn how to create playful “little boats” with eccentric, colorful dough and a simple yet bold cacio e pepe filling.
A class where manual skill, creativity, and flavor intertwine in a unique experience—because pasta isn’t
just meant to be eaten: it’s meant to be shaped, pampered, admired… and then yes, devoured!
3. LASAGNE BOLOGNESE
Get ready to roll up your sleeves and dive into one of the most beloved dishes of local tradition:
Lasagna alla Bolognese! Together, we’ll uncover the secrets to making an unforgettable lasagna, layer by layer,
a masterpiece of flavor and comfort: green pasta sheets, a rich and aromatic ragù slow-cooked the traditional way,
and a velvety béchamel that brings everything together in a creamy embrace. Perfect for Sunday lunches
or to win over even the most demanding palates in just one bite!
4. WHOLE WHEAT “NUN’S HATS” FILLED WITH POTATOES, BROAD BEANS, AND MINT
When ingredients from the earth are this rich, animal proteins become unnecessary—these “nun’s hats” are proof of that.
A creamy filling of potatoes and broad beans enclosed in an egg-free pasta dough with a rustic, bold
character and a fresh, light flavor, capable of surprising even the most doubtful palates.
5. HIS MAJESTY, THE TORTELLINO
To celebrate our lesson series in the best way possible, we’ll turn the spotlight on the long-awaited
and utterly indulgent tortellino, a true symbol of Emilian cuisine. Its filling of carefully selected
meats is wrapped in an ultra-thin sheet of egg pasta.
Legend has it that its iconic, curvaceous shape was inspired by the navel of a woman...
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 February-March 2026
Sfoglia Rina's new pasta lessons are finally here!
A convivial journey to discover the ancient art of making fresh pasta. Around our big communal table we
will indulge in the countless techniques of this unique gastronomic heritage and help you rediscover the
simple pleasure of sharing a chat in the kitchen "armed" with a rolling pin.
A package consisting of 5 lessons, led by our expert “sfogline” to explore some aspects related to the creation of filled and non-filled egg pasta.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.
Below, you will find all the details about dates, costs, and how the course will be conducted.
WHO : Adults, curious and passionate about cooking...
Preferably already with some knowledge in the preparation of freh pasta making, but it is not a must.
WHEN : Every Thursday from 6:150 PM to 20:00 PM, for 5 consecutive weeks
from February 19th to March 19th (19th,22nd,26th,5th,12th,19th)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 cycle of 5 lessons (1 hour 30 minutes each) for a total cost of €195.
(some lessons could last a little longer)
Package of 3 lessons (the selection is up to you) 145 €
Single lesson 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 lesson, you'll take home your delicious creations and receive the recipes to treasure.
At the end of our final lesson, we’ll celebrate together by enjoying the tortellini we made, served
in a hot, fragrant broth and paired with a glass of red wine!
1. THE DOUGH
“Creating dough is a primal act. Hands and ingredients collide to give
birth to something that was not there before...""
In this lesson we will try to reveal the secrets of the perfect dough and to make
different types of non-filled pasta: stricchetti, garganelli, tagliatelle, etc.
A fundamental focus for anyone who wants to seriously try their hands at the art of fresh pasta making.
2. COCOA DOUGH BASKETS FILLED WITH RICOTTA AND WALNUTS
Who said cocoa can’t be paired with pasta?
In this indulgent lesson, we dive into a truly unique filled pasta.
You’ll learn how to create baskets filled with ricotta and walnuts, wrapped in an intense,
aromatic cocoa-infused dough with a bold and enveloping fragrance.
3. LASAGNE BOLOGNESE
Get ready to roll up your sleeves and dive into one of the most beloved dishes of local tradition:
Lasagna alla Bolognese! Together, we’ll uncover the secrets to making an unforgettable lasagna, layer by layer,
a masterpiece of flavor and comfort: green pasta sheets, a rich and aromatic ragù slow-cooked the traditional way,
and a velvety béchamel that brings everything together in a creamy embrace. Perfect for Sunday lunches
or to win over even the most demanding palates in just one bite!
4. WHOLE WHEAT ROUND CAPPELLETTI FILLED WITH PORCINI MUSHROOMS
When the earth has so much to offer, animal proteins aren’t needed—these
delightful cappelletti prove it.
A soft mushroom heart wrapped in an egg-free pasta dough, rustic and bold thanks to whole wheat flour,
ready to challenge even the most skeptical tastes.
5. HIS MAJESTY, THE TORTELLINO
To celebrate our lesson series in the best way possible, we’ll turn the spotlight on the long-awaited
and utterly indulgent tortellino, a true symbol of Emilian cuisine. Its filling of carefully selected
meats is wrapped in an ultra-thin sheet of egg pasta.
Legend has it that its iconic, curvaceous shape was inspired by the navel of a woman...
Bookings via email at corsi@sfogliarina.it
During the booking period, priority will be given to those who book the complete cycle!
