Hands-on pasta making with a local chef. €60-100/person, 3-4 hours, and you eat everything you make.
Plan your Italy trip →Tuscan pasta is earthier and simpler than Emilia's egg-rich sfoglia. Pici: hand-rolled thick spaghetti from Siena — no egg, just flour and water, rolled between the palms. Served with garlic (aglione), ragù, or breadcrumbs. Pappardelle: wide ribbons for wild boar (cinghiale) or hare (lepre) ragù. Gnudi: "naked ravioli" — ricotta and spinach dumplings without the pasta wrapper.
Classes often take place in Oltrarno (the artisan neighborhood across the Arno) or in countryside villas outside Florence. The Tuscan kitchen philosophy is "cucina povera" — poor cooking that makes extraordinary things from simple ingredients. Ribollita (bread soup), panzanella (bread salad), and bistecca alla fiorentina (the legendary T-bone) often accompany the pasta lesson.
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