Pasta Journey

Marina Totta’s pasta journey began when she was just four years old, in her Grandmother Benedetta’s kitchen in Sicily.

There, Marina’s beloved Nonna patiently taught Marina how to make handmade tagliatelle. It’s one of Marina’s favourite memories.

Decades later, Marina’s pasta journey has taken her to Bologna, Shanghai, Taipei, Hong Kong and now Melbourne.

“I left my job in fashion to complete a professional pasta making course at Otto in Cucina in Bologna, a city that’s known as the home of pasta in Italy,” says Marina. “On returning from Bologna I wanted to share my knowledge with others, so I started to teach pasta making while living in Asia.”

Marina moved to Melbourne in 2019 and started teaching pasta-making as ‘Pasta Journey’ in February 2020.

“When I make busiate, a twisted spiral pasta from Sicily, I sense a deep connection with that place - and I feel like all the Nonnas come alive!”

“I enjoy teaching because it’s a way for me to share my culture with others and to connect with my family roots,” explains Marina. “When I make busiate, a twisted spiral pasta from Sicily, I sense a deep connection with that place – and I feel like all the Nonnas come alive!”

“Also because I’m relatively new to Melbourne, my pasta-making classes are a great way to meet like-minded people who share my passion.”

At the moment Marina holds online and in-person pasta-making classes out of ‘Cooking Space’ a commercial kitchen in West Footscray.

Most of Pasta Journey’s classes are different from other pasta-making classes because they are courses. That means students receive three to four weeks of in-depth training and knowledge to create the best pasta using the best quality 00 flour, semolina and free-range eggs.

“I also share my family recipes in the classes,” explains Marina. “For instance, I teach my students how to make lasagne using the recipe that I grew up with – because I know it’s the best!”

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