Handmade pasta is one of the most famous Apulian food traditions. It can be enjoyed with many different sauces and it can take different forms depending on the area where it is made. There are also many different ways to prepare it. In each area, there is a different approach to using the ingredients and serving the pasta. However, in each variety, you will find a common theme, which is that good homemade pasta is made out of a few very simple ingredients but requires special skills to make it.
Simple pasta is made with flour, salt, and water - no other ingredients are necessary for delicious pasta. The most striking and complex ingredient is the ability of the chef to revive, through their hands, an ancient tradition. There is no way to explain in writing how to make homemade pasta. You have to experience it yourself under the guidance of a guardian of this ancient wisdom. It is a matter of developing how to judge the right quantities of the three simple ingredients and training your hands to understand the right consistency of the dough.
During this three-hour workshop, a knowledgeable pasta chef will share their knowledge and experience to guide you step by step through a process of refinement until you can produce your own fresh pasta. The course starts with an explanation of the tools to be used, the amounts of the ingredients required, and the four types of pasta typical of northern Puglia. Starting with tagliatelle, through to troccoli, and then on to the harder variations of cicatelli and orecchette. After the pasta production phase, the chef will explain the recipe to a basic sauce, which is chosen by your group. After everything is prepared, enjoy lunch together to test your creations. Everything will be made from fresh local ingredients and paired with a local wine. This is a truly authentic experience not to be missed.