Description
This pasta class in Pistoia takes place in the home of a local cook from the Cesarine network, Italy's oldest circle of home cooks. Instead of a restaurant kitchen you get a family table, and a host who guides you through every step of the egg-pasta dough.
Your hands do the work: kneading the dough, rolling it thin and cutting it, either by rolling pin or through a compact hand-operated pasta machine. Classic shapes such as tagliatelle or farfalline are on the menu, and you can try regional ones like garganelli or inganna-prit instead.
When the pasta is ready it is cooked fresh and served with a rich Tuscan sauce of mascarpone and sausage, with a glass of local red wine alongside. The recipes come home with you on paper, together with some tips and a few tales of Tuscan kitchen customs.
The class lasts about two hours, all the ingredients are provided, and the group is small. Because it is a private home, the host's full address arrives only after you have booked.