Fresh pasta making

Ką veiksite

You start with a well of flour and a few eggs, and a chef shows you how to bring them together into a smooth dough. While it rests you make a simple sauce, then roll the dough by hand or through a machine and cut and shape it: tagliatelle, ravioli, orecchiette or whatever the kitchen is known for. The best part comes last, when everyone sits down together to eat what they made, often with a glass of something on the side.

Ką pasiimsite namo

A full stomach, the recipes and the knack of making dough by feel. Some kitchens send you home with extra pasta too.

Kam tinka

Food lovers, client evenings and teams who like to finish with a shared meal. Larger cookery schools can host a whole team at once.