Fresh egg pasta is one of the oldest things in an Italian kitchen: flour, eggs, a rolling pin on a wooden board. Tagliatelle cut by hand, ravioli filled with ricotta and spinach and sealed one at a time. It has barely changed in centuries.
This class puts you inside that tradition, gluten-free and lactose-free, without losing anything. Nothing here tastes like a compromise, the dough comes together the same way, the pasta has the same bite.
You start with a glass of Prosecco and a welcome bite, then get your hands into the dough. Your chef shows you how to work it, how thin to roll it, when to stop.
You cut your own tagliatelle, then move on to the second technique: filling and sealing ravioli by hand.
Then everyone sits down at the table and eats all of it, finishing with a chilled limoncello, the way a meal ends in Italy.
Two hours, a small group, one chef watching your hands.
YOU cook, you don't watch, and you leave with the recipes to make it again at home.
The entrance to the cooking class is at 5/R Via del Giglio, Florence.
The entrance to the cooking class is at 5/R Via del Giglio, Florence.
