In Italy, there are many different types of fresh pasta, as well as an almost infinite variety of shapes. This cooking class will teach you how to choose the right flours and the best ingredients for fresh pasta that is always original and perfect!
Together we will make: - Fresh egg pasta with filling: Monferrini agnolotti - Fresh egg pasta with filling: ricotta ravioli - Fresh egg pasta: “tajarin” paglia e fieno - Fresh semolina pasta: trofie At the end of the cooking class, the pasta will be tasted paired with organic wine from our farm.