Pasta Fresca 101

Cooking course in German
Pasta Fresca 101
The art of Italian pasta
with Said Suidan

A workshop in which you will learn the basics of making pasta yourself: from the dough to the filling and from the shaping to the sauce and, of course, the correct cooking. We will prepare two types of pasta: one filled (tortellini) and one unfilled (tagliatelle).

We work in small groups of 2 to 3 people. Either you come as a team or you become a team. Because cooking brings people together. Each group makes its own dough and its own pasta. The food is eaten in a sharing style - everything is put on the table together and there is a dessert at the end.

The instructor will prepare the side dishes and dessert for you.

Menu:

• Stuffed pasta:
• Agnolotti with duxelles (mushroom filling) and creamy butter sauce
• Unfilled pasta:
• Tagliatelle alla Puttanesca
• Side dishes:
• Green salad with various lettuces and citrus vinaigrette
• Burrata with bread, tomatoes, black olives, basil and oregano
• Dessert:
• Yoghurt panna cotta with seasonal fruit and fregola

Said Suidan

Said Suidan is a chef with Palestinian-Swiss roots. With a background in anthropology and philosophy, he is intensely interested in the social, political and cultural origins of Palestinian cuisine. He travels through Palestine, learns from home cooks, documents their recipes and preserves the stories behind them. Through his pop-ups, he brings these dishes to the table, always sharing the stories and traditions they carry.

During his travels around the world, he has been strongly influenced by Italian cuisine. Its simplicity, the quality of the ingredients and its deep respect for tradition immediately reminded him of his homeland. Today, he combines these influences in his work, focusing on handmade pasta and reinterpreting it through his own creative and personal style.

In addition to his independent projects, Said works at Restaurant Veronika at Fotografiska Museum, where he focuses on making fresh pasta for the restaurant's menu.