The Art of Pasta Making is designed to introduce you to the Italian tradition of making fresh pasta from scratch. Guided by an English-speaking chef, discover the A-Z of Pasta: the stories, shapes, and sauces that weave together our favourite food, all from the comforts of your private villa in Italy. 

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Your all-inclusive cooking holiday comprises a series of hands-on classes, demonstrations and food and wine tastings spread out throughout the week. Pasta enthusiasts will learn the specific ingredients and tools every great chef uses, the essential techniques to make over eight different types of hand-made pasta, and the secret to pairing pasta textures, fillings and sauces. By the end of the week you will know how to tell your pici from your penne, and produce a range of Italy’s regional recipes including Pici Cacio e Pepe, Pappardelle al Ragù, Ricotta and Spinach Ravioli and Gnocchi alla Sorrentina.

Whether you’re planning a family reunion, travelling with a large group of friends, or travelling with little ones, you will still have time to enjoy the luxuries of your villa, relax by the private swimming pool, sightsee and take in the sun, sights and sounds of Italy.

What you’ll be making:



Pappardelle

One of Tuscany's most popular types of pasta, easily distinguishable through their large, very broad ribbon-like strands. While not as widespread as other pasta varieties, pappardelle are most commonly used in Tuscany to accompany hearty, full-bodied sauces. Among these, sauces made from seasonal produce and game such as cinghiale ("wild boar"), funghi ("mushrooms") and tartufo ("truffle").


Ravioloni

A larger version of your traditional ravioli, this square (or circular), double layer of pasta is stuffed with filling to form a pillowy-soft pasta. Packed with meat, fish, vegetables or cheese; served in a broth, dry or accompanied by a sauce, ravioli are found North to South in various shapes, sizes and names. Ravioloni is a timeless Italian tradition, typically eaten with loved ones at Christmastime or for a celebration.



Ravioloni

A larger version of your traditional ravioli, this square (or circular), double layer of pasta is stuffed with filling to form a pillowy-soft pasta. Packed with meat, fish, vegetables or cheese; served in a broth, dry or accompanied by a sauce, ravioli are found North to South in various shapes, sizes and names. Ravioloni is a timeless Italian tradition, typically eaten with loved ones at Christmastime or for a celebration.



Tagliatelle

These long, flat ribbons from Emilia-Romagna, play an important role in the cuisine of Central and Northern Italy. Their particular name derives from the verb tagliare ("to cut"), since traditionally this pasta type is rolled out into thin paper sheets and hand-cut. Their rough and porous texture makes this pasta type ideal for soaking up thicker sauces, typically made with veal, beef or pork, such as ragù ("Bolognese").




Pici

Originally from the Tuscan city of Siena, this thick, chewy, noddle pasta stems from Cucina Povera ("cuisine of the poor" or "peasant cooking"). Make no mistake, poor does not necessarily mean tasteless — the real richness of this pasta lives in the sauce. Three typical recipes include Pici Cacio e Pepe ("pecorino cheese and black pepper), all' Aglione ("garlic and tomato sauce") and alla Briciole (" breadcrumbs, garlic, chilli powder and Extra-virgin olive oil").






Orecchiette

Traditionally from Puglia in Southern Italy, this pasta's round and concave, ear-shaped shell gave rise to its name Orecchiette ("little ears"). While it's customary to serve orecchiette (pronounced oh-reck-ee-ET-tay) with cime di rapa ("turnip greens"), their unique cup-like shape and rigid exterior make this versatile pasta perfect for cradling different types of toppings, especially chunky sauces.


Your all-inclusive cooking holiday comprises a series of hands-on classes, demonstrations and food and wine tastings spread out throughout the week. Pasta enthusiasts will learn the specific ingredients and tools every great chef uses, the essential techniques to make over eight different types of hand-made pasta, and the secret to pairing pasta textures, fillings and sauces. By the end of the week you will know how to tell your pici from your penne, and produce a range of Italy's regional recipes including Pici Cacio e Pepe, Pappardelle al Ragù, Ricotta and Spinach Ravioli and Gnocchi alla Sorrentina.

Whether you're planning a family reunion, travelling with a large group of friends, or travelling with little ones, you will still have time to enjoy the luxuries of your villa, relax by the private swimming pool, sightsee and take in the sun, sights and sounds of Italy. 

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