What you’ll actually do
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.
Because the table never has more than eight guests, there’s always a chef beside you to fix your fold or rescue a sticky dough. When the pasta is done, we cook it together and sit down to a proper Tuscan lunch — the food you just made, a sauce from our kitchens, and a glass of local wine.
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.
- Add a wine pairing (+€18 per person): two Tuscan pours chosen to match your menu.
- 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.
