About Course
This 360-degree course is your comprehensive guide to launching a profitable business centered on artisan fresh pasta. You will master the science of dough, learn to create unique, colorful, and infused pasta recipes from scratch, and understand the critical steps of food safety, professional packaging, premium pricing, and effective marketing to sell at local markets and online.
What you'll learn
- How to make fresh pasta from scratch using simple ingredients.
- Techniques for producing consistent, high-quality pasta.
- Setting up a small pasta business from home or a commercial kitchen.
- Pricing, marketing, and selling fresh pasta to customers.
- Managing inventory and ensuring food safety and quality standards.
Course Content
- Welcome: The Market for Fresh, Artisan Pasta
- CRITICAL: Local Cottage Food Laws & Kitchen Certification
- Ingredient Deep Dive: Semolina vs. "00" Flour vs. Whole Wheat
- Ingredient Deep Dive: The Role of Eggs (Yolk vs. Whole Egg) and Water
- Essential Equipment: Pasta Machines, Cutters, Drying Racks, and Dough Tools
- Basic Dough Science: Kneading, Resting, and Achieving the Perfect Texture
- Learner Activity: Foundations: Dough Science & Local Legality
- Flour Types, Dough Science, and Local Food Safety Steps
- Mastering the Classic Egg Yolk Dough
- Project 2: Mastering the Simple Semolina/Water Dough
- Rolling Techniques: Achieving Consistent Thinness and Texture
- Classic Shapes: Cutting Fettuccine, Tagliatelle, and Pappardelle
- Shapes by Hand: Mastering Gnocchi (Potato & Ricotta) and Orecchiette
- Learner Activity: Classic Mastery: Essential Shapes & Doughs
- Classic Dough Ratios, Rolling Techniques, and Hand Shapes
- UNIQUE IDEA 1: Naturally Colored Doughs (Beetroot, Spinach, Squid Ink, Turmeric)
- UNIQUE IDEA 2: Infused Doughs (Black Pepper, Lemon Zest, Rosemary, Chili Flakes)
- Project: Filled Pastas (Ravioli, Tortellini): Sealing and Preventing Leakage
- Unique Fillings: Developing Gourmet Recipes (Goat Cheese & Fig, Smoked Salmon, Pumpkin & Sage)
- Novelty & Custom Shapes (Using stamps, stencils, and unique cutters)
- Learner Activity: Unique & Artisan Creations
- Natural Coloring Agents, Infusion Stability, and Filling Consistency
- CRITICAL: Packaging & Labeling for Fresh Food (Ingredients, Allergens, Date Made, Storage Instructions)
- Preservation 1: The Drying Process (For Medium Shelf Life)
- Preservation 2: The Freezing Process (Best for Small Businesses)
- Sourcing Packaging: Window Boxes, Clamshells, and Biodegradable Bags
- Scaling Production: Batching Work (Dough Day vs. Cutting Day) to Increase Output
- Learner Activity: Packaging, Preservation & Shelf Life
- Labeling Requirements, Drying Times, and Freezing Techniques
- Pricing Fresh Pasta: Calculating COGS (High Labor + High Ingredient Cost) (Converted)
- The Premium Price Formula: (COGS + Labor) x 3 = Retail Price
- Sales Channels 1: Farmer's Markets & Pop-Ups (Immediate Sales)
- Sales Channels 2: Local Wholesale (Restaurants, Specialty Stores)
- Sales Channels 3: Online Pre-Order & Subscription Services
- Learner Activity: Pricing, Sales Channels & Business Structure
- Pricing Formula, Wholesale vs. Retail, and Subscription Models
- Branding Your Pasta: Creating an "Artisan Italian" or "Modern Foodie" Vibe
- Photography 101: Capturing Texture and Color (The Key Selling Points)
- Marketing 101: Instagram is Your Visual Storyteller
- Content Strategy: The "Making-Of" Video (Showing the Beautiful Process)
- Content Strategy: Recipe Pairings & Serving Suggestions (Adding Value)
- Learner Activity: Branding, Photography & Marketing
- Branding, Photography, and Content
Materials Included
- Recipe e-book with pasta and sauce variations.
- Video demonstrations of pasta-making techniques.
- Business setup checklist for starting a pasta business.
- Sample marketing templates for social media and local sales.
Requirements/Instructions
- Basic cooking tools like mixing bowls, a rolling pin, and a pasta cutter.
- Access to a kitchen with a stove and basic ingredients.
- Willingness to practice and experiment with pasta recipes.
- Notebook for taking notes during business planning sections.
Target Audience
- Aspiring food entrepreneurs and small business owners.
- Cooking enthusiasts who want to monetize their skills.
- Chefs are looking to expand their product offerings.
- Students interested in the food industry and specialty foods.
Earn a certificate
Add this certificate to your Resume/CV to demonstrate your skills & increase your chances of getting noticed.
Free
- Beginner
- 3 students
- 2h 30m
- Certificate of completion