Flavours of Northern Italy: Handmade Egg Pasta

Flavours of Northern Italy: Handmade Egg Pasta

Northern Italy is the birthplace of Italy’s most refined and celebrated egg pastas — a region where technique, restraint, and balance define the final dish. In this immersive, hands-on experience, guests explore the foundations of pasta all’uovo as practiced in regions such as Emilia-Romagna and Tuscany.

The class begins with fresh egg dough mixed by hand using the traditional “well” method. Guests learn how flour selection, egg ratios, hydration, and resting time directly affect elasticity, texture, and flavour. From there, we move into shaping — focusing on how regional customs influence thickness, cut, and form.

Using minimal tools and time-honoured techniques, guests will shape a variety of Northern Italian pastas, which may include:

• Fettuccine and pappardelle

• Garganelli shaped with a dowel

• Farfalle formed by hand

• Soppressine and other rustic cuts

The experience concludes with tagliatelle ai funghi, a timeless Northern Italian dish that highlights the richness of fresh egg pasta paired with simple, seasonal flavours.

Antipasto and charcuterie are served as guests arrive. Water is included throughout the class. Wine and soft drinks are available for purchase on site.