Pasta masterclasses

This is 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 and a fresh, simple dessert and coffee.

We will focus on traditional and seasonal Tuscan pasta dishes, for example:

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-2:30pm (approximately)

Dates on request.

Meeting at: Enoteca Marilu, San Miniato

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