With the help of a North End local and a pasta connoisseur, you'll have direct experience making your own pasta and eating fresh pasta. You'll learn tips you can take back home and make your own.
Begin your experience with bread and olive oils from multiple regions of Italy, starting off your meal the way most Italians like to. Then, we'll transition to the kitchen where we will begin creating our pasta. I will walk you through the different types of pastas and their typical sauce pairings and the different types of flours and their use cases. Then we will begin making two different pasta shapes: spinach tagliatelle, a long noodle from the Emilia-Romagna region, and lorighittas, a rope like noodle from the Island of Sardegna. Following the completion of our pastas, we will bring some noodles to a boil and enjoy with light sauces, some warm conversation, and more bread to sop up our ragu.