Learn by doing
No demos from a distance. From minute one your hands are in the flour, shaping every piece yourself.
Firenze · newly opened · two chefs, one long table
Roll real Tuscan pasta beside two agriturismo head chefs, in our sun-lit kitchen off Piazza Santo Spirito or live online with a kit shipped to your door.
No demos from a distance. From minute one your hands are in the flour, shaping every piece yourself.
Every class ends at the table with your fresh pasta, a Tuscan sauce, and a glass of local wine.
Never more than eight at the board, so there’s always a chef at your elbow to fix your fold.
We run agriturismo kitchens in the hills outside town. This is the pasta we cook for our guests every single day.
Pasta making classes · Florence
Every class is hands-in-the-flour from the first minute. Small groups, no demos to watch, and you eat the lunch you just rolled.
Signature €95 Three hours, four shapes, one long lunch. Roll pici, fold tortelli, then sit down to eat everything you made with a glass of Chianti.
Market + cook €145 Shop Sant’Ambrogio market at dawn with Endri or Marsel, then turn the basket into ravioli, a ragù, and a seasonal dolce back in the kitchen.
Private from €680 Book the whole kitchen for birthdays, proposals, reunions. The long-table feast we’ve cooked at our agriturismi for years, now in the heart of Florence.
A shape for every story
Drag, swipe, or use the arrows. Tap any shape to hear where it comes from.
Born in the Tuscan countryside to cradle rich game ragùs of wild boar and hare. The width is the point: every strand carries a spoonful of sauce.
Mentioned in a 14th-century merchant’s letters from Tuscany, ravioli were a way to stretch precious cheese. Sealing them well is a craft: air is the enemy.
A poor man’s pasta of just flour and water, rolled by hand on wooden boards. No two are identical, and that irregularity is exactly why sauce clings to them.
The Mugello’s answer to a cold evening: potato, parmigiano and nutmeg sealed in pasta, dressed simply in butter and sage or a meat ragù.
Legend ties its golden ribbons to Renaissance hair; the truth is humbler. Rolled thin, folded, and cut by hand. The first shape every nonna teaches.
Our story
We’re Endri and Marsel, friends and longtime colleagues, and the head chefs of two agriturismi in the hills just outside Florence. Between wedding feasts for two hundred, live pasta shows, and long farmhouse lunches for our guests, we’ve rolled more pasta by hand than we could ever count.
Endri spent six years as an artisan baker before taking over the kitchen at Agriturismo Borgo Divino in 2021; Marsel runs the kitchen of a neighbouring estate. In June 2026 we opened a little kitchen of our own in the Oltrarno and brought the farmhouse table to Florence, for anyone who wants to get their hands floury with us, in person or live online.
Can’t make it to Florence?
Same chefs, same kitchen. A live online pasta making class with an ingredient kit shipped to your door. A lovely option (or gift) if Italy isn’t on the calendar yet.
For businesses
We partner with hotels, tour operators and companies to bring the farmhouse table to their guests and teams, in our Oltrarno kitchen or live online.
Give your guests a pasta class to remember. Partner rates, easy referral booking, and classes in English or Italian. Five minutes from the Ponte Vecchio.
Aprons on, laptops away. A private hands-on class where your team rolls, folds, laughs and then sits down to a long lunch it made itself.
A reliable, small-group food experience for your Florence itineraries. Fixed time slots, fast confirmation, and two head chefs who host every class themselves.
Tell us about your guests, group or team. We reply within one working day.
Start a partnershipGood to know
Endri and Marsel, two friends and the head chefs of two agriturismi in the hills outside Florence. Pasta for weddings, feasts and live shows is our day job; classes run in English or Italian.
In our kitchen in the Oltrarno, near Piazza Santo Spirito in the heart of Florence. We send the full address when you book.
The Chef’s Table runs about 3 hours; Mercato & Mani (with the dawn market walk) runs about 5 hours. Every class ends with a sit-down lunch of what you made.
Small groups only. Never more than 8 at the table (max 6 for the market class), so there’s always a chef at your elbow to fix your fold.
Yes. Every class ends at the table with your fresh pasta, a Tuscan sauce, and a glass of local wine.
Yes, we can prepare a dedicated gluten-free flour blend and a clean station at no extra charge. Just tell us about any allergies when you book.
Absolutely. Our live online classes are streamed from the same kitchen, with a fresh-pasta ingredient kit shipped to your door, from €68 per person.
Yes. Companies can book the whole kitchen for a private team-building class (6–14 people), and we offer partner rates and referral booking for hotels, agriturismi and tour operators. Email ciao@handmadepastaflorence.com with "Business partnership" and we reply within one working day.
Classes start at 10:00, 14:30 and 18:00 (Florence time). We’re closed on Mondays.
Use the “Book a class” button to build your request. It opens a WhatsApp chat with the details filled in, and we’ll confirm availability and walk you through the rest.