Hand-Rolled Pasta

The evening

Forget the boxes and the machines. True Italian pasta isn’t made in a factory; it’s born on a flour-dusted countertop with nothing but a few simple ingredients and the work of your hands. In this immersive, hands-on workshop, you will step into the role of a pastaio. We start from the absolute beginning—mastering the "Mound and Well" technique to create a perfect dough using premium 00 flour and farm-fresh eggs. You’ll learn the tactile science of gluten development, the "windowpane" test, and the crucial art of the rest. Once your dough is perfected, we’ll move into the transformation phase. You will learn to roll, fold, and hand-cut your creation into elegant ribbons of Tagliatelle and classic strands of Fettuccine. To bring it all together, we’ll dive into the kitchen to prepare two signature sauces: a vibrant, Velvety Creamy Red and an authentic Butter-Emulsified Alfredo. Finally, we’ll gather at the table to enjoy the fruits of your labor—a family-style feast paired with a crisp salad. You’ll leave this class not just with a full stomach, but with the "muscle memory" and confidence to turn your own kitchen into a Roman trattoria any night of the week.

The menu

Menu

• 01

  The Foundation

  Signature Egg & 00 Flour Pasta Dough made from scratch.

• 02

  First Plate

  Tagliatelle with a Velvety Creamy Red Sauce (tomato base finished with heavy cream and fresh basil).

• 03

  Second Plate

  Fettuccine with a Classic Creamy Alfredo (authentic butter and Parmigiano-Reggiano emulsion).

• 04

  The Finish

  A light, crisp arugula salad with a lemon-zest vinaigrette.

Dietary accommodations

We can cater to:

• Vegetarian friendly
• Pork free
• Fish free
• Shellfish free

Have other restrictions? Mention them when booking — we'll adapt the menu.