Authentic Homemade Pasta from Scratch: Recipe from a Tuscan Cooking Class
Making fresh pasta from scratch was a highlight of our Italian adventure. For an authentic experience, we highly recommend a hands-on cooking class like the one we enjoyed on the Tuscany-Umbria border.
We arrived at Chiusi Chianciano Terme station after booking our train tickets on day one of our trip. Our host, Alina, greeted us with her Range Rover and whisked us to her estate, where the aroma of Tuscan cuisine already had us excited.
In this full-day workshop, guided by generations-old Italian recipes, we mastered pasta-making without a food processor—the true traditional way.
Ingredients (per person)
100 grams (3 oz) flour
1 egg per 100 grams flour
Step-by-Step Directions
1. Sift the flour (optional if no sifter).
2. Form a mound with the flour, create a well in the center, and crack the eggs into it.
3. Beat eggs with a fork, gradually incorporating flour until smooth. Add a few drops of water or white wine if needed.
4. Knead by hand for 10-15 minutes until smooth, firm, and elastic (it will be sticky).
5. Rest dough in the fridge for 30 minutes, covered.
6. Divide into balls, roll thin with a rolling pin, dusting with flour to prevent sticking.
7. Roll the sheet into a long strip.
8. Cut into ¼-inch wide strips (as shown).
9. Unroll strips, separate on a floured surface.
10. Dry for 1-2 hours.
11. Boil in salted water for 3-5 minutes.
12. Drain and toss with your favorite sauce.
Our hosts kept us laughing while sharing family recipes. That night, we feasted on tagliatelle "Mal Tagliate," ravioli, prosciutto-wrapped slow-cooked beef, apple strudel, garden-fresh salads, vegetable rolls, and endless Italian wine.
The real joy? Connecting with welcoming locals, practicing Italian phrases, and creating memories over exceptional food.
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Book your authentic pasta-making class at Il Fontanaro in Tuscany via Walks of Italy's website.
