Hands in the dough: fresh pasta with Silvia
Roll fresh pasta by hand the way Italian grandmothers do, then sit down together to enjoy what you’ve made with a glass of local wine.
- Duration3 hours
- Groupup to 8 guests
- LanguagesEN · IT · ES · FR
- from€80 per person
In London I was a sfoglina: every week I made fresh pasta by hand and taught Londoners how to do it in my cooking workshops. I learnt that there is nothing like flour on your hands and a shared table to turn strangers into friends.
In this workshop I’ll show you everything I know. We start with a mound of flour and a few eggs, and step by step we’ll knead, rest, roll and cut. You’ll learn to use the long wooden rolling pin, to feel when the sheet is just right and to shape tagliatelle and agnolotti, the pride of Piedmont.
Then we sit down together to eat what we’ve made, with a glass of Canavese wine and plenty of stories. You’ll go home with the recipes, an apron and — I promise — the confidence to do it again in your own kitchen.
Highlights
- The secrets of the perfect dough: flour, eggs and patience
- Rolling the sfoglia with a traditional long rolling pin
- Shaping tagliatelle, agnolotti and a surprise shape
- Lunch or dinner together with Canavese wine
What’s included
- All ingredients and equipment
- Apron to take home
- Meal with wine, water and coffee
- Recipes in your language
Not included
- Transport
Good to know
- Meeting point: A country kitchen in the Canavese — address sent after booking
- Perfect for families: children from 6 years old are welcome
- Vegetarian options; tell me about allergies when booking
- Also available as a private or team-building session