What to buy for a pasta workshop

A pasta workshop needs more than flour and eggs. You’ll need measured ingredients for each recipe, enough cookware for several workstations, and serving supplies for the meal afterward. Plan your shopping around the number of participants, the recipes you’ll teach, and whether sauces are made from scratch. Fresh produce, chilled drinks, extension cords, and extra bowls are easy to overlook, so check them at least one day before the workshop.

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What to bring

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

Furniture

Work tablesqty 8
Dining tablesqty 5
Chairsqty 36
Buffet tableqty 2
Waste binsqty 4

Tableware

Dinner platesqty 36
Dessert platesqty 36
Water glassesqty 40
Wine glassesqty 36
Coffee cupsqty 36
Forksqty 40
Knivesqty 40
Spoonsqty 40

Kitchen

Mixing bowlsqty 12
Rolling pinsqty 12
Dough cuttersqty 12
Chef hatsqty 12
Cutting boardsqty 12
Chef's knivesqty 12
Measuring cupsqty 8
Measuring spoonsqty 8
Serving tongsqty 8

Equipment

Hot platesqty 6
Large cooking potsqty 6
Colandersqty 6
Kitchen scalesqty 8
Immersion blendersqty 3
Coolersqty 3
Extension cordsqty 4
Power stripsqty 4

Decorations

Tableclothsqty 8
Menusqty 36
Name badgesqty 36

Cleaning

Dish cratesqty 4
Cleaning bucketsqty 3
Work glovesqty 6

Catering

Groceries
- Wheat flour - 6 kilogram
- Semolina - 3 kilograms
- Eggs - 60 pieces
- Whole wheat flour - 2 kilogram
- Gluten-free flour - 1 kilogram
- Olive oil - 3 bottles
- Butter - 1 kilogram
- Parmesan cheese - 2 kilograms
- Ricotta - 2 kilograms
- Mozzarella - 2 kilograms
- Mascarpone - 1 kilogram
- Shredded cheese - 1 kilogram
- Diced tomatoes - 12 cans
- Tomato paste - 6 cans
- Passata - 6 bottles
- Cream - 4 liters
- Vegetable broth - 3 liters
- Zucchini - 12 pieces
- Bell peppers - 12 pieces
- Eggplants - 6 pieces
- Mushrooms - 2 kilogram
- Spinach - 2 kilograms
- Onions - 2 kilograms
- Garlic - 6 bulbs
- Fresh basil - 12 bunches
- Fresh parsley - 6 bunches
- Lemons - 12 pieces
- Pine nuts - 500 grams
- Walnuts - 500 gram
- Dried oregano - 1 jar
- Dried basil - 1 jar
- Black pepper - 1 jar
- Sea salt - 1 kilogram
- Chili flakes - 1 jar
- Balsamic vinegar - 2 bottles
- Green pesto - 6 jars
- Baguettes - 12 pieces
- Mixed lettuce - 12 bags
- Tiramisu - 36 servings
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 6 liters
- Sugar - 1 kilogram
- Still water - 6 bottles
- Sparkling water - 6 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Orange juice - 6 bottles
- Red wine - 8 bottles
- White wine - 8 bottles
- Non-alcoholic beer - 24 bottles
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 3 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 12 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Freezer bags - 2 boxes

Tips

Set out one mixing bowl, measuring cup, measuring spoons, cutting board, chef’s knife, and rolling pin for each workstation. Add one spare set so a broken or dirty item does not stop the class.
Buy ingredients by recipe and participant count, then add about 10% extra for weighing errors, spills, and demonstrations. Keep dietary alternatives separate and label them before guests arrive.
Plan at least one large cooking pot and one colander for every two active cooking stations. If several batches must cook at once, add hot plates and check that the available power strips can handle them.
Wash vegetables before the workshop and check fresh produce on the same day. Chill drinks for at least 3 hours, and keep ingredients that need refrigeration in coolers until they are used.
Count tableware for the meal, not just the workshop: one dinner plate, fork, knife, water glass, and wine glass per participant, plus 10% spare. Include dessert plates, spoons, and coffee cups if those are part of your menu.

Frequently asked questions

How much pasta workshop equipment do I need per person?: Plan one complete basic workstation for every 4 to 6 participants. Each workstation should have a bowl, rolling pin, dough cutter, cutting board, knife, measuring tools, and access to a kitchen scale.
How much extra food should I buy for a pasta workshop?: Buy around 10% more ingredients than the recipe totals require. This covers spills, incorrect measurements, and dough used for demonstrations without leaving too much waste.
When should I buy ingredients for a pasta workshop?: Buy dry goods and drinks 2 to 3 days ahead. Buy fresh vegetables and other perishable ingredients on the day before, then check them again before participants arrive.
How many plates and glasses do I need for a pasta workshop?: Count one of each required item per participant and add 10% spare. For 20 participants, that means 22 dinner plates, forks, knives, and water glasses, plus any dessert or wine service you plan to use.

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