From Rog’s Cookbook: Basics of Homemade Pasta

In the Cooking Lab, we are launching a workshop series titled From Rog’s Cookbook, dedicated to the basics of good and efficient cooking. Together, we will prepare classic and iconic dishes and desserts, while learning the techniques that help dishes truly succeed. The series is intended for anyone who would like to strengthen their cooking skills, improve their techniques and better understand the processes behind cooking.

This time, we will focus on one of the world’s most popular foods: pasta.

Good homemade pasta is not just a matter of following the right recipe. The choice of flour, the amount of liquid, kneading, resting time and, above all, the feel of the dough all play an important role. In this workshop, we will therefore explore the full process of making homemade pasta, from choosing the ingredients to cooking the pasta properly and preparing the sauce.

We will prepare two basic types of dough: classic egg pasta dough and dough made from durum semolina and water. We will learn how to knead the dough correctly, recognise the right texture, and roll it out by hand and with a pasta machine to the right thickness.

From the egg dough, we will make tagliatelle and ricotta-filled ravioli. From the egg-free dough, we will make a few traditional hand-shaped pasta types, such as cavatelli and orecchiette.

We will also pay special attention to cooking. We will learn how to cook pasta al dente, and prepare a simple tomato sauce, basil pesto and cream sauce.

The workshop will also address some of the most common questions: what to do if the dough is too dry or too sticky, why it tears when rolled out, how to prevent ravioli from opening, whether oil should be added to the cooking water, and how long fresh pasta actually needs to cook.

The workshop is practical and suitable for anyone who wants to understand the basics of pasta making and use this knowledge confidently at home. No prior knowledge is required.

The workshop will take place on Tuesday, 6 October 2026, from 16:00 to 19:00 in the Cooking Lab.

Please bring a food container, as any leftover food can be taken home.

About the mentors

The workshop will be led by the Cooking Lab mentors.

Participants should gather in the entrance hall of Center Rog 15 minutes before the programme begins. Please store your personal belongings in the lockers indicated by the mentor. Do not be late, as this disrupts the working process. In case of late arrival, entry to the lab cannot be guaranteed.

The programme is held in Slovenian unless stated otherwise.

The programme is intended for participants aged 14 and above, unless stated otherwise.

In case of cancellation, you will be notified two days before the planned start of the programme.

If you are unable to attend the programme, the fee is non-refundable and the date cannot be changed. You may transfer your place to another person by notifying us at least 24 hours before the start at kuhanje@center-rog.si.

We look forward to your company and creating together!