We offer a three hours course that will enable you to prepare fettuccini and ravioli starting from eggs and flour.
The course is divided in three sections.
- Making the dough
- Rolling the dough to prepare “sfoglia” (foil) with a rolling pin and cutting it with a knife.
- Rolling the dough and cutting fettuccine with the Imperia (or Marcato) pasta making machine.
After you will learn to prepare ravioli, agnolotti and tortellini.
Then we will eat what has been produced. Usually the ravioli will be served with white sauce, the fettuccini with pesto and the pappardelle (wide fettuccine) with ragout. Accordind to the season and dietary restrictions the sauce may vary (Amatriciana, ragout without pork, papalina, zucchini, fresh tomato).
White and red wine will be served,
The dessert of the day will close the meal.
Two courses are availables on demand. All the courses are private with a maximun of three groups. The morning course will start by 11AM while the late afternoon course will start by 6PM.
If you are interested to join you may call +39 334 3445914 or write to: milandoli@yahoo.com
Please book at least 24 hours in advance and inform if you have any dietary restriction.
It is also possible to give classes on preparation of lasagna, cannelloni and tiramisù.