Traditional homemade pasta

Introduction to Italian pasta and ingredients. We will show you how to prepare the dough (soft wheat flour and eggs) and how to shape various types of Italian pasta using a rolling pin, a knife and a cutter. Participants will individually prepare the dough and make various types of pasta such as tagliatelle, pappardelle, tagliolini, garganelli, as well as filled pasta such as cappelletti or tortelli, and finally strozzapreti (organic soft wheat flour and water). The pasta fillings will include renowned Italian flavours such as Parmigiano Reggiano DOP, Squacquerone di Romagna DOP, etc.

At the end of the tasting lunch, our chef will prepare two Artusi recipes for you, or one Artusi recipe and one seasonal Italian sauce recipe (to accompany, for example, Tagliatelle all'uso di Romagna n.71 and a stuffed pasta made with the pasta you have made by hand), which you will enjoy together with local wines. Water and coffee are included.

The original “Tagliatelle all'uso di Romagna n.71” will be served on plates inspired by Stanley Tucci, on the occasion of the episode of Searching for Italy in Emilia-Romagna, when he prepared pasta with Bolognese sauce following Artusi's recipe n.87.
Additional dishes on the menu: fresh seasonal vegetables with extra virgin olive oil and sweet Cervia salt. Dessert or fresh seasonal fruit.

advance format hands-on cooking class and tasting lunch
about 4-5 hours