Learning to make pasta from scratch at a cooking class in Florence
Have you ever wondered what it would be like to learn to cook authentic food in Italy? I was lucky enough to join chefs Max and Luca for a hands-on cooking class in Florence, in the heart of Tuscany.
It’s no secret that I love visiting a market
We met at a little church just next to the Sant Ambrogio Market. We were a group of 7 and after the introductions were over we made our way to the market. This was a market that was outdoors, tucked away, under a bridge. It was small and local and not a tourist in sight except for us. The vibrant fruit and vegetables were a treat for the eyes. Fresh crisp lime green and dark red lettuce, a huge array of colourful tomatoes, strawberries that were so ripe they were irresistible and special regional mushrooms that were just coming into season.
Max asked us if we had anything special that we wanted to learn to make. Cacio e pepe, which I wrote about in my foodie guide to Rome, was suggested which everyone was happy with, but we decided to leave the choice of the rest of the dishes to the chefs and we went shopping for the ingredients. Max has his favourite suppliers and is very demanding when it comes to the quality of the ingredients. Only the best is good enough.
COFFEE AND A TASTING
Shopping almost done we went into a small covered market to taste some prosciutto di Toscana. You may well be forgiven for thinking that it is Parma ham when you taste it, but there are differences. That’s one of the many things that I love about Italy. Move to a different town or the next region and the process for preparing what appears to be the same dish is subtly different and the end result tastes different as well.
Tasting over we enjoyed a coffee in the market and Max went ahead to prepare a few things while Luca stayed with us. The enthusiasm was high as we caught the bus to Max’s house for the lesson to begin. We arrived and we greeted in true Italian style with a glass of wine on the terrace while we were admiring the breathtaking views.
What did we make at the cooking class in Florence?
The area where the lesson takes place has been beautifully designed and cleverly thought out. Everyone has their own work station and there is a wall of glass that allows you to enjoy the views while you cook.
The lesson today focused on how to make pasta from scratch and gnocchi and we began by making the pasta dough with 2 different flours and an egg. It was surprisingly easy to combine the ingredients and soon the dough had been made. It was then rolled in plastic and allowed to rest while we started making the gnocchi.
Luca meanwhile was chopping vegetables for the sauces for the ravioli and the gnocchi that we were preparing. At each stage of the process, he brought through the pans through to show us what he was doing.
GNOCCHI
Next up, we were given a boiled potato while Max explained how we were going to transform this humble potato into pillows that were heavenly and light as air. It was a quick and easy process and I doubt that I will ever again buy those bullets like round balls from a store. They just don’t taste the same!
We went back to the pasta dough and split it into 2 pieces. We were going to make tagliatelli with the first half. Once we had put the dough through the machine and ended up with a sheet of pasta we were shown how to cut it by hand and then by machine. The end result was a satisfying pile of great looking pasta which was taken to the kitchen for Luca to use for the cacio e pepe.
FILLED PASTA
Next up we learned how to make filled pasta. The filling we were using today was ricotta, nutmeg and lemon. We put our dough through the pasta machine and ended up with a long sheet of beautifully thin pasta. Max then showed us a couple of different styles of filled pasta, ravioli, panzerotti and tortellini and a couple of different ways of making them. I rolled up my sleeves and within minutes I had a bench full of filled pasta that amazed me, firstly because it wasn’t complicated and secondly because I thought that it looked rather good.
Now that the class was over Luca and Max prepared our lunch and first up was the tagliatelle. We watched as the dish emerged within minutes and Max plated up and so the first course was served. A silence descended as we all hungrily tucked into the starter.
Next up was the gnocchi with a delicious mushroom sauce and last but not least the filled pasta topped with a mix of with plump, super sweet, slow-cooked yellow cherry tomatoes, red tomatoes and a touch of basil. YUM is the only word that I can think of to describe the meal.
The perfect end to the meal was a bowl of strawberries that Max had bought in the market.
If you want to learn the basics of how to make pasta then this is the perfect class for you. At the end of it, you will feel confident and will easily be able to wow your friends with your new found skill. Not only that, you will have spent a couple of hours with 2 passionate chefs, in an idyllic setting and maybe even make a few new friends as well.
This was my idea of a perfect day and I do hope that if you find yourself in Florence that you will book a cooking class with Max and Luca. Even if you are a beginner or have never cooked before I think that you may surprise yourself!
As Max and Luca work as private chefs and travel the world catering for special events so the classes do not take place every day. They teach because they are passionate and want to share the knowledge that they have gained from their Grandmothers.
WHAT YOU NEED TO KNOW
If you are planning to book a cooking class in Florence and love this one then please book as far in advance as possible. You can contact Max via email (info@cuocoadomicilio.com) or visit the website for more information. The cost of the class is € 95 per person and is roughly 4 hours long.
Closing thoughts
I have now made gnocchi twice since I have been home. The first time wasn’t great because I could not find the right potatoes, but the second time was delicious and just about perfect. I can see that this is going to be one of my favourite dishes to enjoy as comfort food or to serve at a dinner to impress my friends. Grazie mille Max e Luca.
MORE TO READ
- GUIDE TO THE BEST AREAS WHERE TO STAY IN FLORENCE
- HOW TO SPEND A DAY IN POSITANO, ITALY
- LEARNING TO MAKE GELATO AT CARPIGIANI GELATO UNIVERSITY
- SIMPLY THE BEST ITALIAN FOOD TOUR WILL TRANSPORT YOU TO FOOD HEAVEN
- WHAT TO SEE IN A WEEKEND IN ROME:TOP 10 ATTRACTIONS
- THE ULTIMATE FOODIE GUIDE TO ROME
- VISITING FLORENCE FOR THE FIRST TIME: THE BEST THINGS TO DO
- EXPLORE EUROPE & UK
STILL UNDECIDED WHERE TO STAY? I ALWAYS USE BOOKING.COM CLICK HERE FOR THE BEST DEALS IN FLORENCE
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Disclosure: I was Max’s guest and my thanks to him for teaching me a new skill that I will use often in the future. As always, the views expressed here are my own.
