Pasta & Gnocchi Workshop 2 – Regional Classics

TO FOLLOW THIS WORKSHOP YOU DON’T NEED ANY PREVIOUS EXPERIENCE WITH PASTA MAKING

You make beautiful, silky pasta dough with flour and eggs (ravioli del plin and pappardelle) and with just flour and water (pici toscani). You then prepare three types of pasta and a big batch of potato and courgette gnocchi, plus 4 sauces.

You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children!
We make ravioli del plin from Piemonte filled with ricotta, parmesan and lemon in butter and thyme sauce, hand-rolled Tuscan pici shaped with a special “pasta guitar” tool served with chili and crunchy breadcrumbs fried in extra virgin olive oil, iconic pappardelle with a delicious vegetarian ragù alla bolognese sauce plus soft potato and courgette gnocchi with a roasted cherry tomato and garlic sauce.

Allergens: gluten, milk, eggs, nightshade

This workshop includes an abundant tasting (enough as a lunch or dinner).
Please remember to take some food containers with you in case there are any leftovers!

Dates: Friday 7 November 2025; Tuesday 10 February 2026

Times: on Saturdays 10.30 – 14.30 h.; on weekdays 18.00-22.00 h.;

Price: € 99,00 p.p. all-in (Prosecco with nibbles at arrival, all wines, Italian beers & non-alcholic drinks – Italian mineral water, fruit juice etc. – coffee/tea, recipes for home, use of apron, cleaning/washing up).

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