What will you actually do in the class?
This is a hands-in-the-flour class from the first minute, no demos to watch from a stool. You’ll make your own dough, learn to feel when it’s ready, and work it into four classic shapes: hand-rolled pici, ribbon-cut tagliatelle and pappardelle, and filled tortelli, following the season.
You’ll also make the sauces that belong with them: a slow ragù, burro e salvia foamed with sage, fresh pomodorini, or pesto pounded by hand, depending on the day and the season.
Most Florence classes call twelve people a small group. Ours never seats more than eight, which is the whole reason a chef is at your elbow when a fold goes wrong instead of demonstrating at the front of the room. When the pasta is done we cook it together and sit down to a proper Tuscan lunch: what you just made, your sauce, and two Tuscan wines included in the price.
Who’s teaching
Your hosts are Endri Cerhozi and Marsel, two lifelong friends who are the head chefs of two agriturismi in the hills outside Florence. Pasta for weddings, feasts and live shows is their day job; this kitchen is where they teach it. You can read more in our story.
Good to know
- Gluten-free? We prepare a dedicated flour blend and a clean station at no extra charge; just tell us when you book.
- Two Tuscan pours are included in the €95: a white with the table, a red with the ragù. No upsell at the end.
- We email you the recipes for everything you made, so the dough you learned by feel is still there next month.
- Whatever you don’t eat, you take with you: we dry it, bag it, and it goes back to the hotel with you.
- The kitchen is in the Oltrarno, near Piazza Santo Spirito; we send the exact address when you book.
- Want the same class with a dawn market walk first? That’s Mercato & Mani.
How booking works
Hit “Book this class” and pick your date, time and guests; it opens a WhatsApp chat with everything filled in, and we confirm availability personally. No account, no forms. You can also write to us at ciao@handmadepastaflorence.com.
