Experience the art of transforming simple ingredients into exceptionally delicious, hand-made pasta inside L’OCA Labs.

But not all pastas are created the same…

Chef Fabricio Daros will begin by showcasing the difference between soft wheat (Grano Tenero) and hard wheat (Grano Duro), and outline how each directly affects the texture, flavour, and cooking properties of pasta.

Next, you’ll roll up your sleeves and learn how to:

• Make your own rich and tender Pasta all’Uova using a soft wheat dough.
• Make a firm and al dente pasta using a hard wheat dough.
• Knead, roll, and shape both the hard and soft wheat doughs into a variety of traditional pasta forms.

Then, it’s time to get sauced!

Chef Fabricio will demonstrate the preparation of two classic Italian sauces:

• A Carbonara, rich with egg yolk, Pecorino cheese, cured pork, and a generous amount of freshly ground black pepper.
• A Puttanesca - loaded with olives, capers, garlic, tomatoes, herbs, and more.

And finally, it’s time for the best part... you’ll dig in to enjoy your hand-made pasta dishes.