Pasta Workshop Shopping List

Use this shopping list to prepare a hands-on pasta workshop without running short of ingredients or equipment. Plan ingredients by participant count, including extra flour, eggs, fillings, sauces, and toppings for mistakes and second servings. The less obvious items are cooling equipment, pasta drying racks, timers, extension cords, and separate dietary options. Buy shelf-stable ingredients first, then purchase fresh groceries close to the workshop and keep chilled products cold until setup.

Organize this event for free with Lizzt

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 30
Serving buffetsqty 2
Coat racksqty 2

Kitchen

Mixing bowlsqty 12
Measuring cupsqty 6
Kitchen scalesqty 6
Rolling pinsqty 12
Pasta machinesqty 12
Paring knivesqty 12
Cutting boardsqty 12
Dough scrapersqty 12
Cooking potsqty 4
Saucepansqty 4
Colandersqty 4
Serving tongsqty 6
Ladlesqty 6

Equipment

Induction hobsqty 4
Coolersqty 3
Pasta drying racksqty 6
Extension cordsqty 4
Power stripsqty 4
Kitchen timersqty 6
Kettlesqty 2

Tableware

Dinner platesqty 30
Deep platesqty 30
Forksqty 30
Knivesqty 30
Spoonsqty 30
Drinking glassesqty 30
Coffee cupsqty 30

Decorations

Name badgesqty 30
Recipe card holdersqty 12

Cleaning

Waste binsqty 4
Cleaning bucketsqty 2
Dish brushesqty 4
Microfiber clothsqty 12
Tea towelsqty 20

Catering

Groceries
- Wheat flour - 6 kilogram
- Semolina - 2 kilogram
- Eggs - 60 pieces
- Olive oil - 2 liters
- Salt - 1 kilogram
- Black pepper - 2 jars
- Garlic - 8 bulbs
- Onions - 3 kilograms
- Winter carrots - 2 kilograms
- Celery - 2 heads
- Cherry Tomatoes - 2 kilogram
- Diced tomatoes - 12 cans
- Tomato paste - 6 tubes
- Basil - 8 bunches
- Parsley - 4 bunches
- Rosemary - 2 bunches
- Thyme - 2 bunches
- Oregano - 2 pots
- Balsamic vinegar - 1 bottle
- Vegetable stock - 2 packs
- Mushrooms - 2 kilogram
- Zucchini - 2 kilogram
- Spinach - 1 kilogram
- Cream - 3 liter
- Parmesan cheese - 2 kilograms
- Mozzarella - 1 kilogram
- Pine nuts - 500 grams
- Walnuts - 500 gram
- Lemons - 12 pieces
- Arugula - 1 kilogram
- Mixed salad - 2 kg
- Cucumbers - 8 pieces
- Bell peppers - 12 pieces
- Bread - 6 loaves
- Butter - 500 grams
- Cola - 6 bottles
- Cola Zero - 6 bottles
- sparkling mineral water - 12 bottles
- Still mineral water - 12 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Coffee - 2 kilograms
- Black tea - 2 boxes
- Herbal tea - 2 boxes
- Milk - 6 liters
- Oat milk - 4 liters
- Sugar - 1 kilogram
- Honey - 2 jars
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
- Hand sanitizer - 4 bottles
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Napkins - 100 pieces

Tips

Calculate ingredients per participant and add about 10% extra for dough that tears, incorrect portions, or second servings. Confirm the final registration count before buying fresh groceries.
Buy non-perishable ingredients several days ahead, but purchase eggs, dairy, fresh herbs, vegetables, and other chilled items no earlier than 1–2 days before the workshop.
Keep dietary ingredients separate from the main ingredients from the moment they arrive. Label them clearly and use separate bowls, boards, utensils, and serving tools where required.
Allow one cooking station for every 3–4 participants and check the available power before bringing induction hobs. Extension cords and power strips should be rated for the equipment and kept away from wet work areas.
Do not leave pasta dough and filled pasta on crowded worktables. Prepare pasta drying racks and a clear route to the cooking pots, colanders, serving utensils, and chilled storage before participants arrive.

Frequently asked questions

How much pasta workshop food do I need per person?: Plan roughly 100–125 g of dry pasta or equivalent fresh pasta per person for a main meal, plus sauce and toppings. Add about 10% extra for teaching, failed batches, and larger appetites.
How many cooking stations do I need for a pasta workshop?: Provide one complete cooking station for every 3–4 participants. Each station needs a work surface, mixing bowls, measuring tools, a board, knives, and access to a pasta machine or rolling tools.
When should I buy ingredients for a pasta workshop?: Buy flour, dried ingredients, and other non-perishables 2–7 days beforehand. Buy fresh and chilled groceries 1–2 days before the workshop, then keep them cooled until preparation and serving.
What equipment is easy to forget for a pasta workshop?: Check pasta drying racks, kitchen timers, colanders, serving tongs, ladles, extension cords, and power strips at least 2 days before the event. Also count deep plates, forks, knives, and spoons for every participant plus 10% spare.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.