Fresh Pasta Workshop by Breno Naar
We are back with another edition of the wonderful Fresh Pasta Workshop by Chef Breno Naar. The aim of this workshop is to teach the fundamentals of artisanal fresh pasta making, covering technical, historical and practical aspects, with a focus on the handmade preparation of different pasta shapes.
Workshop Content
The chef will:
- Introduce the basic ingredients and ratios used in traditional fresh pasta dough;
- Teach kneading techniques and dough resting methods;
- Demonstrate and guide participants through the process of rolling out pasta dough;
- Explore different pasta formats, including long pasta, filled pasta and flavoured varieties;
- Cover classic fillings and sauces, with a focus on pairing and balance.
Theoretical Introduction
- History of fresh pasta;
- Differences between pasta types;
- Flour and egg varieties;
- Ratios and recipe variations;
- Kneading and resting techniques;
- Textures, cuts and pasta shapes.
Technical Demonstration
Preparation of pasta dough, kneading, rolling and shaping three different pasta types: tagliatelle, ravioli and a free-form pasta shape.
Hands-On Activity
Participants will work in groups to prepare fresh pasta, including one long pasta format and two filled varieties. Simple fillings and sauces will be prepared in advance for finishing and tasting.
Finishing and Tasting
Cooking and group tasting session, accompanied by technical commentary and discussion.
About the Chef
Breno Naar has been passionate about cooking since childhood and found his vocation in the kitchen. Throughout his career, he has worked alongside renowned chefs including Roland Villard at the former Le Pré Catelan, Michel Guérard at the three-Michelin-starred Le Prés d’Eugénie in southern France, and Diego Muñoz at Astrid y Gastón in Lima, Peru. Back in Rio de Janeiro, he worked at Mitsuba Restaurant and later led the kitchens of Aprazível Restaurant and Copa Star. Today, he is the chef at Sult Cascais, an Italian restaurant that showcases local Portuguese ingredients as its defining strength.
Registration: info@cascaisfoodlab.pt
For more information: info@cascaisfoodlab.pt and the Cascais FoodLab website.
Organisation: Cascais City Council and Cascais FoodLab.
SDGs: 4 (Quality Education); 12 (Responsible Consumption and Production).
