Traditional pasta rolling in an ancient Tuscan home

About this tour

Roll pasta by hand in Barbara's centuries-old Tuscan kitchen, learning the rhythms of traditional Italian cooking. You'll work with eggs from her hens and vegetables harvested that morning, then sit down to eat what you've made alongside local wine. The 4.5-hour session takes small groups of up to 8, ending with a proper lunch in the heart of the Tuscan countryside.

Highlights

• Shape fresh pasta by hand in a working Tuscan home
• Crack eggs from Barbara's own hens into the dough
• Pick vegetables from the garden moments before cooking
• Sit down to lunch with your handmade pasta and regional wine
• Learn techniques passed through local families, not tourist scripts
• Groups capped at 8 people for genuine interaction

What to expect

You'll arrive at Barbara's house and move straight into the kitchen—no theory lectures, just working dough. She'll show you how to build the pasta, knead it, rest it, then roll and shape it into traditional forms. Expect flour on your hands and probably your clothes. The vegetables come in from outside, the eggs are still warm. By the time you sit to eat, you'll understand the labour involved in a simple plate of pasta. Lunch is communal and unhurried, paired with wines from nearby producers.

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