Angelica

Furlotti

About

Who it’s for

Packages

Email

Instagram


Born in Parma, based in London. 
I teach fresh pasta the traditional way: flour, water, and hands. Ideal for a friend catching up, a couple, or a whole team out of the office.


Make pasta
with your own hands.


My story



I grew up in Parma, where pasta wasn't really a recipe: it was just what Sunday looked like, flour on the table and everyone's hands in the dough. I studied Food Systems Management there, then moved to London and spent years in Italian restaurant kitchens before I ever taught a class.Teaching is the part I care about most. It's how I pass on something I've carried since I was a child. Pasta and the Italian recipes I grew up with are what I try to make them translatable: not simplified, just clear enough that anyone can actually take them home and make them their own.





Who it’s for

Just you, a small group, or the whole team.



Every session is shaped around who's in the room: there's no fixed class size or set date. Tell me what you have in mind and we'll build it from there.


1:1


A private session at your pace: great for a birthday, a date, or simply learning properly for yourself.

Small groups


Friends, family, or a hen do around the table: hands in the dough and a lot of conversation.

Corporate & team building


An out-of-the-office session that actually gets a team talking: shared work, shared result, shared meal.
Packages

Three ways into the dough.

Every package includes hands-on shaping, a full walkthrough of the process, and a sauce built around what you like. Whether it's a 1:1, a small group, or a corporate booking, get in touch and I'll put together a plan and a quote for your gr


Vegan Pasta


A dive into Southern Italy's egg-free tradition, the perfect starting point if you're new to making pasta by hand. You'll shape two or three forms, choosing from orecchiette, malloreddus and maccheroni al ferro, then sit down to eat with a sauce picked in advance: classic tomato, alla norma, or pesto.

  • 2 or 3 shapes: orecchiette, malloreddus, maccheroni al ferro, spizzulus, etc.
  • Choice of tomato sauce, alla norma or pesto

Egg Pasta


A Northern Italian tradition, and the one I grew up on, my own region's classic. You'll shape tagliatelle, farfalle, tagliolini, pappardelle then eat it with either a slow-cooked ragù or a vegan sauce, whichever you prefer.

  • Tagliatelle, farfalle, etc.
  • Ragù or a vegan sauce, your choice

Filled Pasta


The queen of pasta shapes. You'll work through classic ravioli, cappelletti and tortelloni, then eat them the traditional way: burnt butter, sage, and a generous grating of cheese. This package is vegetarian only.

  • Ravioli, cappelletti and tortelloni
  • Butter, sage and cheese · vegetarian only
Sauces always customisable · get in touch for a quote for your group or event



Clients





Mar 16 32Test TargetTest Board 1Get in touch

Let's put a session on the calendar.







email me













Tell me a bit about the group — how many people, what occasion, any dietary needs — and I'll get back to you with a plan and a quote