17/06/2026
There are dozens of ways to make fresh pasta.
Dozens of recipes, dozens of techniques.
In our classes, we start from one: my grandmother's recipe — the ingredients, the proportions, the tradition she passed down to me.
A recipe is little more than a list.
What makes the difference is the method — how you bring those ingredients together, how you work the dough, how you read it with your hands.
That method is what I've been refining for 16 years of cooking classes — with beginners who had never even cracked an egg, experts who thought they already knew everything, and people who were just there for the wine.
Every single one of them made fresh pasta here.
And almost every single one said the same thing:
"This is the best pasta I've ever had!"
That's not luck. That's a method.
Ready to learn it?
🌐 www.cookingclasseslecaggiole.it
