Courses for professional pasta maker: fresh, dry and gluten-free pasta
Professional Pasta Maker Course: Fresh, Dry, and Gluten-Free Pasta
The professional pasta maker course is aimed at newbies to the sector, aspiring entrepreneurs, pasta factories, delis, restaurants, agritourisms, takeaway… who wish to start on a professional growth path in the world of fresh and dry pasta and want to invest in an artisanal activity or expand their knowledge to turn their passion into a job.
Fresh Pasta Course Objectives
In recent years, more and more individuals and companies have been investing in Opening a Pasta Factory for the production of fresh pasta.
The fresh pasta sector is continuously expanding. Pasta is now widespread all over the world, but not everyone knows how to produce it and cook it correctly, as well as how to store it properly.
The goal of the Fresh and Dry Pasta Courses by Aldo Cozzi is to train a complete professional figure in every aspect of the world of fresh pasta.
The main objectives of the pasta maker course are:
- Produce fresh and filled pasta for pasta factories and artisanal workshops
- Produce and preserve fresh pasta for restaurants and hotels
- Produce ready-to-eat pasta dishes, sauces, and condiments for on-site consumption and take away
- Preservation and treatment of fresh and dry pasta
How the Pasta Maker Course is Structured
The program of the fresh and dry pasta course offers participants a 360° view of the world of pasta, putting into practice on our laboratory with machines everything needed to start and manage a fresh pasta production activity.
The course is taught by qualified and experienced teachers and is structured as follows:
- Participation in all practical activities in the laboratory, theoretical lessons, demonstrations, educational exercises
- Exclusive access to handouts and recipe books
- Lunch and coffee breaks during the course period with tasting of the products made
- An Aldo Cozzi branded apron
- Attendance certificate and skills certification
- Exclusive access to the production department of Aldo Cozzi pasta machines
- Use of all pasta machines and equipment for pasta factories
- Access to myPastaio with 500+ reserved educational resources
- Individual technical consulting for project development
As expert pasta technicians, we will provide you with everything you need and advise you best by choosing the most suitable pasta machines based on your local traditions and the most requested products.
The Pasta Maker Course Program
The skills and knowledge you will learn during the pasta maker course
The Flours
- Characteristics and comparisons of pasta flours
- Use of ancient semolina, special, organic grains
- Production of coloured, special pasta with alternative flours
Fresh Pasta
- The basics for fresh pasta production
- Use of eggs in the pasta
- Preparation of dough for the production of sheet, short, and long pasta
Machinery
- Practical hands-on experience on all pasta machines
- Extrusion and lamination of pasta
- Cleaning and maintenance of machinery
- Practice with automatic machinery
Stuffed Pasta
- Production of ravioli and cappelletti with forming machines
- Manual shaping of the main formats
- Preparation of classic and gourmet fillings
- Production of gnocchi and potato dumplings
Dry Pasta
- Drying techniques and technologies
- Check defects (veins, bumps, colour)
- Formulation of a drying diagram
- Sensory analysis and consistency
Factory Layout
- Design and development of a pasta factory layout
- The accompanying equipment
- Authorizations
- Arrangement of spaces
- Flows and processes
Gluten-Free Pasta
- Production of fresh and dry gluten-free pasta
- Theory and practice of various production techniques
- Suitable working environments
- Regulations and legislation
Thermal Treatments
- Pasteurization technologies
- Pre-Drying
- Reduction bacterial
- Contamination and allergens
- Shelf-life of pasta
- Product conservation/storage
- Packaging (ATM/MAP)
Recipe Book
- Preparation of various fillings for ravioli and cappelletti
- The consistency and machinability of fillings
- Preparation of classic sauces and condiments
- Product combinations
Food Safety
- Hygienic and hygiene standards
- The HACCP system
- Requirements to produce and serve food products
- Conservation and treatment of the product
Food Cost
- Budget for starting up a pasta factory
- Analysis of raw material costs
- Revenues of finished products
- Business management costs
- Investments and incentives
Take Away Pasta
- Production of fresh pasta and cooking
- Serving of fresh pasta and take away
- Cannelloni, lasagna, sauces, pestos
- Complementary gastronomic products
Pasta Course Calendar 2026
| DATE | COURSE | PLACE |
|---|---|---|
| 16-17-18-19-20 January 2026 | Professional pasta maker course | Milan, Italy |
| 9-10-11-12-13 February 2026 | Professional pasta maker course | Milan, Italy |
| 16-17-18-19-20 March 2026 | Professional pasta maker course | Milan, Italy |
| 15-16-17-18-19 May 2026 | Professional pasta maker course | Milan, Italy |
| 13-14-15-16-17 July 2026 | Professional pasta maker course | Milan, Italy |
| 18-19-20-21-22 September 2026 | Professional pasta maker course | Milan, Italy |
| 9-10-11-12-13 November 2026 | Professional pasta maker course | Milan, Italy |
The teachers and professionals of the pasta maker course
Course Price
€ 1140
The price includes classroom training, teaching materials, certificate, lunches, and clothing.
At the end of the course, you will receive a € 1000 discount voucher for the purchase of A. Cozzi machinery, valid on the entire A. Cozzi sales network with a minimum purchase of € 9000
Hotel and Travel
The pasta maker course takes place at Via Achille Grandi, 4 – 20015 San Lorenzo di Parabiago (Milan) – Italy
You can reach us by Train (Parabiago station), by Plane (Milan Malpensa Airport MXP), by Car to San Lorenzo di Parabiago (MI)
We have an agreement with a hotel next to our laboratory where you can stay during the course.
