Baking and cooking school

Basic course homemade pasta

with Anna Pearson

In this course Anna Pearson gives an overview of the world of pasta from the Alps to Sicily. We will then make three different types of pasta together. Anna will show you what to look out for in terms of ingredients and technique, so that by the end of the course everyone has the necessary know-how to start making pasta at home easily and without professional equipment. The pasta made during the course will be served with matching sughi to eat together. Course participants will receive detailed instructions to take home.

Suitable for vegetarians - please specify when registering.

All dates

Date
Friday, February 13, 2026
18:00-22:30

Language
German

Venue
museum Mühlerama
Seefeldstrasse 231
8008 Zurich

Course management
Anna Pearson

Cost
CHF 165.00 incl. meals

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Anna Pearson

is a Slow Food cook and loves traditional Italian pasta cuisine. As a cook at Ristorante Italia and on culinary trips to Italy, she has acquired her great knowledge of all aspects of making homemade pasta. Anna Pearson is also a publisher and cookbook author ("zu Tisch.", "PASTA", Edition gut). Her books are not only beautiful, entertaining and informative, but also convince with their practical and well-working recipes.