Pasta masterclasses

We have decided to put on a new class, something a bit different from our popular Market Day classes. This is a dedicated, intimate pasta class, Slow Food at its best, where we will make just one seasonal pasta dish but we will make it all with the utmost care – handmade pasta and sauce – all from scratch, from beginning to end. We will sit down together for this completely handmade meal with paired natural wines, a fresh, simple dessert that I prepared earlier that day and coffee. To make this a special, intimate class this one has only a maximum of 6 people.

We will focus on traditional and seasonal Tuscan pasta dishes. Some examples of the dishes we will be offering:

Marco's mamma's lasagne: We make her famous beef and pork ragu, bechamel sauce and pasta sheets and put it all together for the most comforting and delicious lasagne ever.

Ravioli maremmani class: These large ravioli are a classic of Southern Tuscany, ricotta and spinach filling served with a hearty beef and pork ragu (or in season fresh porcini mushrooms).

Duck pappardelle: A whole duck is used to make this incredible ragu, which comes from a nineteenth century cookbook and is a classic Tuscan meal. While it's simmering away we will make thick Tuscan pappardelle to go with it.

Pici with tomato sauce: Whole, ripe, fresh summer tomatoes and locally grown “aglione”, elephant garlic, make the best tomato sauce; we will make hand rolled Tuscan noodles to go with it.

Strozzapreti with sugo finto: An entirely vegan dish, handrolled semola pasta is paried with a delicious “fake ragu” sauce of vegetables.

Time: 10:30am-2pm (approximately).

Dates offered: Thursdays - 28 March, 4 and 25 April, 16 and 30 May, 20 June, 11 and 18 July, 5 and 12 September, 3 and 31 October and 7 November

Meeting at: Enoteca Marilu (San Miniato)

Included in this class: Small group handmade pasta masterclass, lunch with dessert, paired natural wine and coffee.

Book here.