Pasta all'uovo is a basic preparation of Italian cuisine, particularly from the Emilian area. It is a simple dough made from chicken eggs and wheat flour, divided into small regular shapes and intended for cooking over a wet fire. There are many varieties of pasta on the market: some are quite common and known all over the world, others are typical of certain regions and preparations. A further distinction can be made between the various types of pasta based on the presence or absence of the filling. We explain and cook 3 different types of pasta and typical Italian dishes: 1- FETTUCCINE ALLA ALFREDO; 2- GNOCCHI WITH BUTTER AND SAGE; 3- TAGLIATELLE ALLA BOLOGNESE; At the end of the Course each dish will be tasted.