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 PastaPreview
- CRITICAL: Local Cottage Food Laws & Kitchen CertificationPreview
- Ingredient Deep Dive: Semolina vs. "00" Flour vs. Whole WheatPreview
- Ingredient Deep Dive: The Role of Eggs (Yolk vs. Whole Egg) and WaterPreview
- Essential Equipment: Pasta Machines, Cutters, Drying Racks, and Dough ToolsPreview
- Basic Dough Science: Kneading, Resting, and Achieving the Perfect TexturePreview
- Learner Activity: Foundations: Dough Science & Local LegalityPreview
- Flour Types, Dough Science, and Local Food Safety StepsPreview
- Mastering the Classic Egg Yolk DoughPreview
- Project 2: Mastering the Simple Semolina/Water DoughPreview
- Rolling Techniques: Achieving Consistent Thinness and TexturePreview
- Classic Shapes: Cutting Fettuccine, Tagliatelle, and PappardellePreview
- Shapes by Hand: Mastering Gnocchi (Potato & Ricotta) and OrecchiettePreview
- Learner Activity: Classic Mastery: Essential Shapes & DoughsPreview
- Classic Dough Ratios, Rolling Techniques, and Hand ShapesPreview
- UNIQUE IDEA 1: Naturally Colored Doughs (Beetroot, Spinach, Squid Ink, Turmeric)Preview
- UNIQUE IDEA 2: Infused Doughs (Black Pepper, Lemon Zest, Rosemary, Chili Flakes)Preview
- Project: Filled Pastas (Ravioli, Tortellini): Sealing and Preventing LeakagePreview
- Unique Fillings: Developing Gourmet Recipes (Goat Cheese & Fig, Smoked Salmon, Pumpkin & Sage)Preview
- Novelty & Custom Shapes (Using stamps, stencils, and unique cutters)Preview
- Learner Activity: Unique & Artisan CreationsPreview
- Natural Coloring Agents, Infusion Stability, and Filling ConsistencyPreview
- CRITICAL: Packaging & Labeling for Fresh Food (Ingredients, Allergens, Date Made, Storage Instructions)Preview
- Preservation 1: The Drying Process (For Medium Shelf Life)Preview
- Preservation 2: The Freezing Process (Best for Small Businesses)Preview
- Sourcing Packaging: Window Boxes, Clamshells, and Biodegradable BagsPreview
- Scaling Production: Batching Work (Dough Day vs. Cutting Day) to Increase OutputPreview
- Learner Activity: Packaging, Preservation & Shelf LifePreview
- Labeling Requirements, Drying Times, and Freezing TechniquesPreview
- Pricing Fresh Pasta: Calculating COGS (High Labor + High Ingredient Cost) (Converted)Preview
- The Premium Price Formula: (COGS + Labor) x 3 = Retail PricePreview
- Sales Channels 1: Farmer's Markets & Pop-Ups (Immediate Sales)Preview
- Sales Channels 2: Local Wholesale (Restaurants, Specialty Stores)Preview
- Sales Channels 3: Online Pre-Order & Subscription ServicesPreview
- Learner Activity: Pricing, Sales Channels & Business StructurePreview
- Pricing Formula, Wholesale vs. Retail, and Subscription ModelsPreview
- Branding Your Pasta: Creating an "Artisan Italian" or "Modern Foodie" VibePreview
- Photography 101: Capturing Texture and Color (The Key Selling Points)Preview
- Marketing 101: Instagram is Your Visual StorytellerPreview
- Content Strategy: The "Making-Of" Video (Showing the Beautiful Process)Preview
- Content Strategy: Recipe Pairings & Serving Suggestions (Adding Value)Preview
- Learner Activity: Branding, Photography & MarketingPreview
- Branding, Photography, and ContentPreview
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