What’s cooking?

The scent of tradition …

An ancient craft fruit of a very long experience …

You are curious, aren’t you?

Homemade pasta was a habit of everyday life in Umbrian families (even Italian ones in general!) which has been handed down from mother to daughter for centuries.

Now, do you want to honour tradition by joining this activity?

Learning the secrets of a good and genuine homemade pasta is a privilege for few people, apart from some lovers of authentic cuisine and the typical specialized inns.

We want to help keep this wonderful tradition alive, and you?

How the workshop goes on:

Before starting making the pasta, it is necessary to produce the flour that will be used in the process through the following steps:

1) The Cleaning.

By using a cylinder with sieves, the wheat is cleaned from all the impurities accumulated during the harvest of the beans.

At this point the wheat is ready for use.

2) The milling.

The grains will be ground in the mill with stone mills, and through the “buratto” they will be sieved so as to separate the different types of flour: from the whitest to the wholemeal one, up to the bran …

You will be pleased to discover how the different flours are produced, I assure you!

It is worth knowing.

Once the flour is made, you will place it on the “spianatoia”, a wooden board where you will make the dough.

Then you will add eggs to the flour and, little by little, you will add water until the dough reaches the right consistency (neither too soft nor too hard), then you will shape it into a loaf.

Do you know what the “rasagnolo” is?

It is the useful ancient wooden rolling pin, you must have surely seen it many times in your kitchens but you have probably hardly ever used it!

The rolling pin will be essential in the next step.

The expert housewife will teach you how to use it how to roll out the dough to obtain a pastry sheet, which is a difficult task for beginners.

You have to roll and unroll out the dough using the rolling pin with decisive gestures on both opposite movements.

Do not be discouraged: with practice, patience and passion you can make miracles … culinary of course!

The operation of rolling and unrolling must be repeated many times until you obtain a pastry sheet as round as possible with the right thickness.

Now it’s time to cut it!

Have you decided which type of pasta to make?

You are spoiled for choice among:

  • Tagliolini;
  • Tagliatelle;
  • Zaganiotti;
  • Pezzette e straccetti;
  • Strozzapreti o stringozzi.

This great variety is typical of our region, with slight differences both in the name and shape but still the result of a great mastery coming from centuries of tradition.

An ancient technique, coming from a past peasantry and sharecropping reality that we have inherited from our ancestors.

Let’s move on to the final step!

Throw the fruit of your effort into the pot and enjoy the result!

Last but not least.

f you have learned it properly, a diploma will be issued to certify your skill. You can hang it on the wall of your kitchen, which from then on will smell of excellent home-made pasta …

The real and very good one!

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To plane your day with this Experience