Pasta Workshops | Chef’s Table Bologna

Italian cuisine needs no introduction

or does it...?

Stories from an Italian Kitchen is a project by cook, teacher, writer and the infinitely curious Alexandra Witters.

"Stories from an Italian Kitchen blends my Dutch roots, Calabrese background, and Bolognese kitchen training into tangible experiences. I bring these stories to life through technical workshops focused on handmade pasta and the narrative of a multi‒course dinner served at my Chef's Table. Beyond the table, this platform serves as an editorial archive of recipes, technical insights, food myths, and stories about the people and places that helped shape my cooking."

Join me in the Pasta Lab, at my Chef's Table, or through my Kitchen Stories to explore what truly defines Italian food culture.

Hands on the board, or feet under the table?

My kitchen is both a workshop and a dining room. You can step into my Lab to learn the craft of handmade fresh pasta, or be hosted at my Chef's Table for a private dinner.

Pasta Workshop

Forget the machine and learn the craft of the sfoglina using only a wooden rolling pin, flour and eggs. In this workshop, you will learn the technique behind two of Bologna’s defining pasta shapes: tagliatelle and tortelloni, made entirely by hand.

Let me teach you

Chef's Table

Take a seat at my private table for a meal that bridges my Calabrese heritage with the traditions of my home here in Bologna. You will be treated to a multi‒course culinary journey where the bold flavors of the South meet the refined staples of the North, celebrating the true diversity of the Italian kitchen.

Come dine with me

Kitchen Stories

Every shape has a history and every recipe tells a tale. Here, I share the technical secrets of fresh pasta making alongside the stories of the people and places that define my cooking.

Fresh pasta : Recipe vs. Reality

The Moving Border

Traditional Bolognese tortellini served in capon broth, celebrating the authentic culinary traditions of Bologna.

A Legacy in Miniature

Authentic slow-cooked Bolognese ragù, debunking myths about Italy's most famous meat sauce.

The truth about Ragù

Handmade sfoglia pasta being rolled at Pasta Lab Bologna, showing traditional artisanal fresh pasta techniques.

Why wood ?

Comparison of soft wheat and durum wheat flour used for traditional pasta making in Italy, explaining the science of grains.

A Tale of Two Grains

Poverty , Piety and the empty Pantry

Bustling local food market in Bolognina district, Bologna, featuring fresh produce and authentic Italian neighborhood atmosphere.

Bolognina, no filter

Culinary journey from childhood pantry raids to professional chef career in Bologna, Italy.

Playing restaurant

Pasta Lab founders Lucia Bezzi and Alexandra Witters in their Bologna workshop, symbolizing local entrepreneurship and resilience.

Opening night, lockdown morning

'Nduja. From Calabria to Copenhagen

Coming soon: Strozzapreti vs. Fileja

From my kitchen to your inbox

If you enjoy these stories, join my list to receive new articles, technical pasta tips, and updates from Bologna as soon as they are published.

Yes! I will join

about Alexandra

Dutch‒born cook with a Calabrese background, shaped by a decade in the kitchens of Bologna

Encouraged by hosting successful supper clubs in my Rotterdam home, I left a career in art & culture to deepen my knowledge of fresh pasta‒making. I arrived in Bologna as a student and stayed as an instructor, spending several years at a leading culinary institute teaching the technical skills of handmade pasta to students from around the world.

In 2020, this path led to the opening of Pasta Lab with my fabulous colleague Lucia: a dedicated space for teaching, cooking and artisanal fresh pasta production. Today, I balance teaching my students with hosting curious travellers at my kitchen table. It is a return to the spirit of those original Rotterdam supper clubs, now through Eatwith in Bologna and with years of professional mastery behind me.

I look forward to sharing stories ... and a meal ... with you !

You should be able to tell exactly where in Italy you are, simply by looking at your plate.

Come visit me in the culinary heart of Italy

Whether you are in Bologna to master the craft of fresh pasta or to experience our local cuisine, I welcome you to join me for an authentic look at the food culture of my city.

Choose the experience that suits you best below.

Do not forget to sign up to receive the latest stories, expert pasta tips and updates from Bologna.

Stay connected

Pasta Class

Eager to learn ? Step into my dedicated Pasta Lab for a hands‒on pasta workshop.

Program details and booking

Explore the full program details and book your spot online via the Pasta Lab website.

Reserve my spot

Chef's Table Dinner

I invite curious travellers to my home for a fine‒dining experience that combines restaurant quality with the intimacy of a kitchen table.

Dinner reservations

I host my dinners through the renowned Eatwith platform. View upcoming dates, read guest reviews and secure your seat either online or by contacting me directly.

+39 334 74 19 644

wittersalexandra@gmail.com

See what is on the menu

Lunch & Fresh Pasta

Pass by the Lab to pick up some fresh pasta to take home with you or come in for lunch and taste our seasonal specials.

Opening hours shop

Tuesday to Friday 10.00 – 17.00 Saturday 10.00 – 15:00 Sunday and Monday CLOSED

Lunch

Tuesday to Saturday 12.00 – 14.30 Sunday and Monday CLOSED

Via Pier dè Crescenzi 2 e‒f 40131 Bologna (BO) Italy

Guests perspectives

Real feedback from those who have joined me at Pasta Lab and at my Chef's Table.

Read all dinner reviews on Eatwith

Read all workshop reviews on Tripadvisor

Best experience in Bologna

Pasta workshop

I was the only participant in an extraordinary private course. Alexandra taught me how to sense and make the right consistency of pasta dough. She shared all her knowledge with me. We made tagliatelle and tortelloni including homemade filling (parmesan ricotta). The homemade ragu was excellent! My husband came to eat with us and he also really enjoyed the food. Over a glass of Prosecco we had stimulating conversations with Alexandra about slow food, among other things. She also recommended visiting an Acetaia, which we did the next day, which was also a special experience.

Val (United States)

Pasta workshop

We had an amazing pasta class with Alexandra. We are pretty familiar with making pasta, but we still learned an incredible amount of new things that will help make our pasta better when we go back home to the US. Alexandra was wonderful- talking about food and cooking with her was one of the best parts of the class. She also welcomed our many (many!) questions, and gave us the “why” of the steps, not just the “do it this way”. 10/10 would recommend to anyone who wants to take a pasta class in Bologna. Also the ragu that she made for with the tagliatelle was the best that I had on the entire trip.

Excellent cooking class !

Pasta workshop

My wife and I did a private cooking class at Pasta Lab with Alexandra and Lucia. They took us shopping at a local market beforehand where we got to pick out what we wanted for a fresh stuffed pasta. Overall we got to make 3 pastas, each with their own sauce. Alexandra and Lucia were great and so much fun to work with! I've made some fresh pasta before, but it was still a great learning experience.

Amy (United States)

Chef's dinner Table

Beyond the most memorable part of our trip to Bologna. We scheduled it for the evening that we arrived from the States and it was perfect. It helped with jet lag, was amazing company, delicious food, and very thoughtful conversation. We would recommend doing it again and again!

Michael (France)

Chef's dinner Table

We had a fabulous time at Alexandra's. We would recommend her experience whole-heartedly. She made us feel extremely welcome. She talked about her passion for food and her recipes, she explained about how she made all the dishes she prepared and we even watched her while she made most of them. We really enjoyed the dishes she made that represented local cuisine and loved learning about the history behind them and her unique style in preparing them. We have developed a new appreciation for Bolognese food, thanks to Alexandra. We are sure she will please many more visitors with her style, her friendliness and her cuisine.

Curious ?

Ask me Anything

Whether you are interested in joining me for a Fresh Pasta Workshop, want to reserve a seat at my Chef’s Table, or simply need a local’s perspective for your next trip to Bologna: I would love to hear from you. Do you have a story of your own to share ?

Drop me a line