Cooking class: handmade pasta

A cooking class to learn the art of homemade pasta, working with ancient grains and seasonal fillings, concluding with a traditional lunch or dinner.

This masterclass is designed to teach you the traditional techniques for kneading and shaping different varieties of pasta, starting from the selection of raw materials all the way to the finished dish.

During the activity, you will learn how to make cavatelli, a typical short pasta made exclusively by kneading ancient Sicilian grain flours, water, and extra virgin olive oil. You will then move on to working with fresh egg pasta to create classic tagliatelle and stuffed ravioli. Following the rhythm of the seasons, the ravioli filling and the sauces will be prepared on the spot using fresh local ingredients: from spinach to eggplants, from tomatoes to onions, along with regional cheeses like fresh ricotta and local pecorino. While working at the stove, you will hear about the history, anecdotes, and culinary culture tied to these preparations.

Once the cooking of the different courses is complete, you will sit down at the table to savor the dishes you have prepared with your own hands, pairing the pastas with local wine, water, seasonal fruit, and a dessert.

1. - Hands-on masterclass dedicated to traditional kneading and shaping techniques for fresh pasta

2. - Guided preparation of cavatelli using ancient Sicilian grain flours, water, and EVOO

3. - Preparation of fresh egg pasta to create classic tagliatelle and stuffed ravioli

4. - Express preparation of fillings and sauces using fresh, local, and seasonal ingredients

5. - Cultural focus on the history, anecdotes, and culinary tradition of the territory

6. - Final lunch or dinner featuring the dishes prepared on-site, accompanied by seasonal fruit, dessert, and beverages (water and local wine)