Step into the rustic charm of Tuscany in this hands-on pasta-making class, where we celebrate two beloved regional classics.
You will make the traditional eggless dough then learn to roll it into thick Pici paired with the traditional garlic-tomato sauce - all'aglione.
Then you will learn how to make a rich egg dough to and each of you will thin it out and cut fresh Pappardelle to be paired with Sugo Finto—a slow-simmered “fake ragu” made of vegetables that tastes anything but fake.
Along the way, you’ll discover traditional techniques, tips from Tuscan kitchens, and the stories behind each dish. By the end, you’ll sit down to enjoy your creations with good company—just as they do in the hills of central Italy.
We eat what we make! Note: This is typically enough pasta for a light to medium sized meal.
All participants receive a Class Recipe Book via email with the recipes from the class.
If you have a gift card, please call (919)403-3663 to register