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Learning how to make homemade pasta

Cooking class experience

Learn how to make homemade pasta in a typical home in the Sassi, in a friendly and convivial setting. During the workshop there will be a tasting of local food accompanied by some fine wine. At the end of the workshop you’ll have the chance to eat the pasta you’ve made, topped with fresh tomato sauce and cacio-ricotta cheese.
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Over the centuries, local housewives have managed to make the most of the produce available, and kneading fine semolina (durum wheat flour) in order to make pasta was a daily activity. Nowadays time is considered extremely precious, which is why there’s nothing better than taking some time out of your routine to learn how to make and cook homemade pasta in a relaxed and friendly setting, while sipping on some fine wine and enjoying an aperitif comprised of local produce.

The unfolding of the workshop

A local, experienced english-speaking cook will guide you through every step of the process, which includes kneading, making macaroni and preparing fresh tomato sauce. Once the pasta and sauce are ready, there will be a short break during which you’ll have the chance to relax and have an aperitif on the terrace overlooking the Sassi. The next phase consists of eating what you’ve made all together and sharing a real italian dish with your new friends.
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A local, experienced english-speaking cook will guide you through every step of the process, which includes kneading, making macaroni and preparing fresh tomato sauce. Once the pasta and sauce are ready, there will be a short break during which you’ll have the chance to relax and have an aperitif on the terrace overlooking the Sassi.

The next phase consists of eating what you’ve made all together and sharing a real italian dish with your new friends. Local cuisine is healthy and comprised of simple yet high quality ingredients. Homemade pasta, in any way, shape or form is considered one of the cornerstones of traditional cuisine. The main shapes of pasta made in the Sassi were the - scorze d’amelle - , - maccheroni col ferretto - and stuffed calzoni - , though legumes were eaten with smaller shapes of pasta such as the - cavatelli -.

The recipes carried out during the workshop will be related to the cycles of the earth and the seasons, as that’s the way it originally used to be. During winter, one of the most popular recipes is comprised of pasta with sauteed turnips and breadcrumbs, pan-fried with garlic, extra virgin oil, chili peppers and salted anchovies. the typical pasta shapes paired with these ingredients are the Scorze d’amelle and the bucce delle mandorle (lit. ’almond peels’). Meat ragout (usually eaten on Sundays and on special occasions) used to be accompanied by maccheroni col ferro . As far as summer is concerned, one of the most popular recipes is comprised of orecchiette with cacio-ricotta cheese, fresh tomatoes and basil. As you can see, there exist several types of pasta, which in turn can be flavoured endless ways.

Getting up close and personal with pasta dough in such a typical setting will be an unforgettable experience, which only a few will have the opportunity to try out.
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Info & bookings

Messaggia su WhatsApp
Email
Tel. +39 3355350417
Cooking classes take place every friday, from April through October. Groups: 12 people max Cost: €50 per person What’s included: aperitif (Consisting in local food and wine) + pasta with tomato sauce (prepared during the workshop). The workshop takes place in the Sassi, in a traditional house

Info & bookings

Messaggia su WhatsApp
Email
Tel. +39 3355350417
Cooking classes take place every friday, from April through October. Groups: 12 people max Cost: €50 per person What’s included: aperitif (Consisting in local food and wine) + pasta with tomato sauce (prepared during the workshop). The workshop takes place in the Sassi, in a traditional house

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