Hand Made Pasta Course in the Roman Countryside

Join us for a cooking class in a cozy farmhouse in the Roman countryside. Here you can learn how to prepare real homemade Italian pasta, using fresh and simple ingredients: eggs, water and flour. But the real fun begins when you learn how to roll it out, cut it and above all ... eat it! Yes, because for lunch you will be served the pasta that you have prepared.

We’ll tell you the story of those who have already tried it and, exclusively for you, the original recipe of homemade Italian pasta.



The aroma of coffee leads you to a pleasant and slow awakening. Your eyes gradually get used to the warm rays of sunlight filtering through the curtains as your ears perceive the cheerful sound of happy chattering. It looks like the classic Italian Sunday!

With a smile on your face you make your way to the other guests of this beautiful farm in the Roman countryside, because their laughter is the only music you would like to hear. 

They are eating breakfast. You greet them one by one to say good morning and you go to your place at the table where you find a cup of steaming coffee and many homemade dishes.

A faded image comes to mind. It's a distant memory of your childhood: your family Sundays at the grandparents' house, where your and your cousins’ laughter ​​filled the room, mixing with the conversation of the adults, while the inviting scents from the kitchen made their way to every room in the house.

Remembering those days, you seem to see your grandmother, with her chubby hands sunk in the flour and her smiling face similar to those who are aware of making something good: homemade pasta.

The memory of that image comes to you, and you can't wait to start the cooking class with Francesca, the chef of this farm. After breakfast she calls everyone together  .... Finally we begin ... I will prepare my first homemade pasta.

We hasten into the kitchen. The closed package of flour dominates the scene, and the eggs are there, fresh and ready to use. We’ll be working on a wooden table, the same as the one my grandmother used, and, with an unknown energy, we place all the ingredients there.

Francesca gives us the instructions and performs the first steps with mastery. She mixes the water, the eggs and the flour. Slowly everything becomes a soft yellowish mass. We must continue to knead it until the pasta is ready to be rolled out.

We are going to prepare real Italian homemade pasta: fettuccine.

 

The real recipe of Italian homemade pasta

It's our turn. We quickly take the scale and weigh 400 grams of flour, for 4 people. Francesca tells us to calculate 100 grams of flour and one egg per person. We place the flour on the wooden table and shape it into a small mountain with a hole in the center, where we then put the four eggs and add a pinch of salt.

With quick movements, we first mix the eggs with a fork and then start to collect the flour and knead it with our hands. We feel happy while we work the mixture, and satisfied when we see it becomes homogeneous and loses its moisture.

We wrap it in plastic wrap and let it rest for half an hour, while Francesca is prepares a tasty meat sauce. While the sauce continues to cook and fill the kitchen with its aroma, we dust our work area with flour, remove the plastic wrap from the dough, and shape it into a flat circle on the table.

Then, with the help of a rolling pin (or the machine for rolling out dough), we start to press the dough into a thin sheet, about two millimeters thick. Our arms work non-stop, rolling out and pulling the dough, with the hope that we are doing it correctly. Once the dough is properly rolled out, we let it dry for a few minutes and check to see how the sauce is coming along. The ragù continues to bubble in the pot so we return to the dough and roll it, dusting it with flour at every turn.

With a knife, we cut the roll of pasta, keeping a width of about three - four millimeters between each strand of pasta. We smile with satisfaction, knowing that we’ve almost finished.

Using a large tea towel sprinkled with flour so the dough doesn’t stick, we unroll the fettuccine and place the pasta on the towel. With extreme care, we dust the pasta with flour and cover it with another towel. 

The pot of water comes to a boil, but we wait to see large bubbles before immersing the fettuccine in the water. The pasta cooks for five or six minutes before adding it to the meat sauce and serving the homemade pasta. Bon appetito!

Would you like to learn how to prepare real homemade Italian pasta? Have a look at our list of things to do near Rome, in the Roman countryside.

Plan your next trip here and, if you want, join our Grand Tour of the Roman Countryside.

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Culinary Tour Cooking Class