Let's make fresh pasta! But first, wine. Always wine. We'll start by sampling a Northern Italian varietal that will be paired with a soft cheese.
We'll then get our aprons on and start mixing the dough by hand using the best local eggs and Italian flour. You will learn about kneading and dusting techniques.
Next, with my instruction, you will learn to cut the pasta through a pasta machine and create pasta nests.
At this point we will enter southern Italy and sample a red wine with hard cheese and the best sourdough bread.
Then, while the water is boiling, we will learn how to make a quick tomato sauce with fresh tomatoes, basil and local garlic from my family farm. The lightness of the sauce allows the fresh pasta flavour to come through.
Together we will make a salad of local micro-greens and a simple vinaigrette.
As you take your seat at the table, I will serve you the pasta you created with your own hands.
The evening will be capped with espresso and cannoli (Sicilian cream filled pastry).