"Bella Italia" Extravaganza -The Young Kitchen

Fresh Pasta from Bella Italia — The Young Chefs Kitchen

Wednesday, 15 April 2026 | 9:00am–3:00pm

A delicious hands-on Italian cooking adventure for young chefs.

In this full-day workshop, young cooks will dive into the joy of handmade Italian food, learning how to make fresh pasta from scratch, create crisp golden crostoli, and finish with a rich, velvety Italian chocolate crema. It is a day designed to build confidence, practical kitchen skills, and plenty of proud “I made that!” moments.

Warm, creative and packed with flavour, this is a beautiful introduction to Italian cooking for curious young food lovers.

What we’ll make

• 
  Fresh Pasta
  


• 
  Crostoli
  


• 
  Italian Chocolate Crema
  

What young chefs will learn

• 
  Italian cooking foundations and kitchen confidence
  


• 
  Safe knife skills and smart chopping
  


• 
  Pasta dough basics: kneading, resting and rolling
  


• 
  Dough handling and shaping techniques
  


• 
  Safe frying basics
  


• 
  Heat control, whisking and texture awareness
  


• 
  Timing, plating and teamwork in the kitchen
  

The day at a glance

8:45–9:00 — Arrival + Aprons On

Please arrive 15 minutes early for sign-in, handwashing, hygiene, hair tied back, benches set, and closed shoes checked.

9:00–9:20 — Mini Demo: Italian Foundations

The important stuff, made fun. Young chefs will learn knife safety, dough basics, texture goals, stovetop confidence, and how to sequence tasks in the kitchen like a pro.

9:20–10:30 — Cook #1: Fresh Pasta Studio

Young chefs will make silky fresh pasta dough by hand, then roll it out and transform it into beautiful pasta shapes such as fettuccine, tagliatelle or ravioli.

They’ll learn dough making, kneading, resting, rolling to the right thickness, cutting evenly or filling and sealing ravioli, cooking pasta properly, and seasoning and serving with care.

10:30–10:50 — Morning Tea Break

A short break to reset, taste, chat, and enjoy a fruit and veggie platter with milk or water.

10:50–12:20 — Cook #2: Crostoli

A classic Italian treat. Young chefs will make crisp, golden ribbons of dough and finish them with a light dusting of sugar.

They’ll learn dough handling, rolling thinly, safe frying, timing, draining, dusting and storing for crunch.

12:20–12:45 — Chef Skill Sprint: Shape, Finish & Serve

A fun skills session to sharpen technique and presentation.

• 
  Ravioli sealing challenge or pasta-cutting accuracy sprint
  


• 
  Plating and garnish practice
  


• 
  Italian trattoria presentation challenge
  

12:45–1:10 — Sit-Down Lunch Together

Time to enjoy the food, reset, hydrate, and tidy up together.

1:10–2:20 — Cook #3: Italian Chocolate Crema

A thick, smooth and deeply comforting chocolate dessert inspired by the magic of Italy.

Young chefs will learn heat control, whisking, thickening, achieving a silky finish, and how to serve and store it beautifully.

2:20–2:45 — Pack + Label + Recipe Recap

Time to pack creations, label take-home items, and reflect on the day’s learning. A digital recipe book reminder will also be provided.

2:45–3:00 — Daily Showcase + Pickup

Bench photo, teamwork shout-outs, and proud goodbyes.

Included

• 
  All ingredients and equipment
  


• 
  Aprons for use during class
  


• 
  Digital recipe book
  


• 
  A full hands-on day with demonstrations woven throughout
  


• 
  Plenty of food to enjoy and be proud of
  

What to bring

Nothing at all — we’ve got it covered.

Please just wear closed shoes for safety.