Angelica

Furlotti

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Born in Parma, based in London. 
I teach fresh pasta the traditional way — flour, water, and hands — for a friend catching up, a couple, or a whole team out of the office.


Make pasta
with your own hands.

My StoryI grew up in Parma, where pasta wasn't really a recipe — it was just what Sunday looked like, flour on the table and everyone's hands in the dough. I studied Food Systems Management there, then moved to London and spent years in Italian restaurant kitchens before I ever taught a class.

Teaching is the part I care about most. It's how I pass on something I've carried since I was a child — pasta and the Italian recipes I grew up with — and what I try to do is make them translatable: not simplified, just clear enough that anyone can actually take them home and make them their own.