Pasta Fresca 101 in English
Dienstag, 20. Oktober 2026 um 19 Uhr
G und S CharlottenburgWilmersdorfer Str. 102/103
10629 Berlin
Kochkurs auf Englisch
Pasta Fresca 101 in English
The Art of Italian Pasta Making
mit Said Suidan
A fresh pasta workshop aimed at giving participants a basic understanding of preparing fresh pasta from scratch: Making the dough, making fillings, shaping the pasta, making the sauce and cooking the pasta.
Each course will focus on making two types of pasta, one stuffed (Ravioli, Agnolotti, Tortellini etc.) and one plain (Tagliatelle, Lasagna, Pici etc.). Participants will be divided into groups of 2-3 and each will make their own doughs and pasta. The style of dinner is sharing - the pasta dishes plus sides are served together, and later the dessert.
Side dishes and desserts will be prepared by the cooking teacher.
Menü:
- Filled Pasta:
- Tortellini with duxelles (mushroom filling) and a creamy butter sauce
- Unfilled Pasta:
- Tagliatelle alla Puttanesca
- Side Dishes:
- Green salad with mixed lettuces and a citrus vinaigrette
- Burrata with bread, tomatoes, black olives, basil, and oregano
- Dessert:
- Yogurt panna cotta with seasonal fruits and fregola
Said Suidan
Said Suidan is a chef of Palestinian and Swiss heritage. With a background in anthropology and philosophy, he is deeply engaged in exploring the social, political, and cultural roots of Palestinian cuisine. He travels across Palestine, learning from home cooks, documenting their recipes, and preserving the stories behind them. Through his pop-ups, he brings these dishes to the table, always sharing the narratives and traditions they carry.
During his travels around the world, he was strongly influenced by Italian cuisine. Its simplicity, the quality of its ingredients, and its deep respect for tradition immediately reminded him of home. Today, he brings these influences together in his work, focusing on handmade pasta and reinterpreting it through his own creative and personal style.
Alongside his independent projects, Said works at Restaurant Veronika at the Fotografiska Museum, where he focuses on producing fresh pasta for the restaurant’s menu.
G und S CharlottenburgWilmersdorfer Str. 102/103
10629 Berlin
- Filled Pasta:
- Tortellini with duxelles (mushroom filling) and a creamy butter sauce
- Unfilled Pasta:
- Tagliatelle alla Puttanesca
- Side Dishes:
- Green salad with mixed lettuces and a citrus vinaigrette
- Burrata with bread, tomatoes, black olives, basil, and oregano
- Dessert:
- Yogurt panna cotta with seasonal fruits and fregola