As you can see, the class is very hands-on, with our Tuscan chef always there to help.
The pasta dough is made by hand, then rolled out using the pasta machine. Here they are cutting the pasta into thin ribbons to make tagliatelle. After making the fresh pasta, it is hung out to dry on this rack before being collected and carefully dropped into a pot of salted boiling water.
After just a few minutes, the pasta will be ready to be drained and coated in a delicious sauce, making a perfect first course for a delicious lunch in Tuscany!