Pasta workshop shopping list

A pasta workshop needs more than flour and filling. You need enough ingredients for each station, tools that can be shared without delays, and tableware for tasting several courses. This checklist covers the shopping and supplies behind a hands-on session with dough stations, ravioli, sauces, drinks, and coffee. Check dietary requirements before buying, then separate ingredients by station so participants are not waiting for a missing bowl, scale, or cutting board.

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What to bring

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

Furniture

Work tablesqty 6
Chairsqty 28
Buffet tableqty 2
Waste binsqty 3

Tableware

Dinner platesqty 30
Deep platesqty 30
Dessert platesqty 30
Drinking glassesqty 36
Coffee cupsqty 30
Forksqty 36
Knivesqty 36
Tablespoonsqty 30
Teaspoonsqty 30

Kitchen

Mixing bowlsqty 12
Measuring cupsqty 6
Kitchen scalesqty 6
Dough scrapersqty 12
Rolling pinsqty 12
Cutting boardsqty 8
Chicken thighsqty 12
Kitchen knivesqty 8
Ladlesqty 8
Colandersqty 6
Pansqty 6
Cooking tongsqty 6
Ravioli cuttersqty 12

Equipment

Pasta machinesqty 6
Induction hobsqty 6
Kettlesqty 2
Coolersqty 3
Extension cordsqty 4
Power stripsqty 4

Decorations

Tableclothsqty 8
Name badge holdersqty 28
Allergen cardsqty 12

Cleaning

Washing-up tubsqty 3
Spongesqty 8
Cleaning clothsqty 12
Floor squeegee
Broom and dustpan

Catering

Groceries
- Wheat flour type 00 - 6 kilogram
- Durum semolina - 2 kilograms
- Eggs - 60 pieces
- Olive oil - 2 liters
- Table salt - 1 kilogram
- Black pepper - 1 jar
- Garlic - 6 bulbs
- Onions - 3 kilograms
- Diced tomatoes - 12 cans
- Passata - 6 bottles
- Tomato paste - 6 tubes
- Fresh basil - 8 bunches
- Dried oregano - 2 jars
- Red chili flakes - 1 jar
- Parmesan cheese - 2 kilograms
- Ricotta - 2 kilograms
- Fresh spinach - 2 kilogram
- Lemons - 8 pieces
- Nutmeg - 1 jar
- Butter - 1 kilogram
- Cooking cream - 4 liters
- Mushrooms - 2 kilogram
- Zucchini - 8 pieces
- Bell peppers - 8 pieces
- Pine nuts - 500 grams
- Pesto - 4 jars
- Balsamic vinegar - 1 bottle
- Arugula - 8 bags
- Mixed salad - 8 bags
- Ciabatta - 8 loaves
- Herb butter - 4 tubs
- Olives - 4 jars
- Sun-dried tomatoes - 4 jars
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Lemonade - 6 bottles
- Non-alcoholic beer - 24 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Cookies - 4 packs
- Disposable napkins - 5 packs
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 3 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand sanitizer - 3 bottles
- Disposable gloves - 3 boxes
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Baking paper - 2 rolls
- Freezer bags - 2 boxes

Tips

Count one complete place setting per participant, plus at least 10% extra for breakage or last-minute registrations. Include dinner or deep plates, dessert plates, forks, knives, tablespoons, teaspoons, and drinking glasses.
Give each work station its own mixing bowl, measuring cups, kitchen scale, dough scraper, rolling pin, cutting board, and kitchen knife. Sharing one key tool between stations creates the longest queues.
Buy ingredients only after registrations and dietary requirements are updated. Calculate portions from the final participant count, then add a small buffer for dough scraps, tasting, and mistakes.
Plan one cooking setup for every two to four participants, depending on the venue. Pasta machines, induction hobs, pans, colanders, tongs, ladles, and ravioli cutters should be tested before shopping is finished.
Keep fresh ingredients chilled until preparation and drinks cold until guests arrive. Bring coolers or other cold storage, and buy coffee, tea, and serving cups early enough to set up a separate drinks station.

Frequently asked questions

How much pasta dough do I need per person for a workshop?: Use the recipe’s stated yield and calculate from the confirmed participant count. As a practical starting point, allow about 100–125 g of flour per person for a hands-on main-course workshop, plus 10% extra for scraps and mistakes.
How many pasta machines do I need for a pasta workshop?: Plan one pasta machine for every two to four participants. For 12 people, that means three to six machines, depending on whether everyone works continuously or rotates through stations.
How many glasses and plates should I buy for a pasta workshop?: Provide one complete place setting per registered guest and add 10% extra. For 20 participants, prepare at least 22 drinking glasses and 22 of each plate and cutlery type you will use.
When should I buy fresh ingredients for a pasta workshop?: Buy shelf-stable ingredients a few days ahead, but purchase fresh meat, dairy, herbs, and vegetables one day before the workshop. Chill them as soon as they arrive and check quantities again on the morning of the event.

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