For vegans or
using ancient grains

CLASSES FOR VEGANS • 1 SESSION • LASTS 2 H

For those who prefer to make their pasta without eggs, using only water, I offer a session in which we learn to prepare strozzapreti pasta using white flour and orecchiette, strascinati and gnocchetti using durum wheat semolina.

At the end of each session the participants will be able to take the pasta they have prepared home with them.

ANCIENT GRAINS • 2 SESSIONS • LASTS 6 H

For curious aspiring pasta makers looking to explore an alternative to the usual modern flours, I offer a course divided into two sessions.

In the first one, we use white flours milled from ancient Italian grains such as Solina, Verna and Andriolo, combined with organic eggs, to create classic fresh pasta types such as garganelli, farfalle and tagliatelle.

In the second session we use durum wheat flour from ancient grains such as Timilia, Russello and the more recent Senatore Cappelli, combined with water, to make orecchiette, gnocchetti and strascinati pasta.

At the end of each session the participants will be able to take the pasta they have prepared home with them.