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Hands in the dough: let’s learn how to prepare fresh homemade pasta

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1848
1 day
Availability : All year round
Min Age : 18+
Max People : 4-20
OVERVIEW

There is no sincerer love than the love of food“.

George Bernard Shaw

Homemade pasta is a spectacle for the eyes and for the palate. In past times, women made it regularly, with recipes passed down generation after generation, generally from mother to daughter. Even today, many families get together to celebrate Sunday with fresh pasta made at home.

The most diffused antique formats in Molise are: the cavatelli, small gnocchi with or without potatoes; the crioli, a long, thick pasta that recalls the leather laces used in the shoes of peasants; the spaghetti alla chitarra, made with an instrument with parallel strings stretched across a wooden frame; the sagne, semolina squares that usually are cooked with legumes; the quadrettini or tagliolini, small pasta pieces usually thrown into broths. It is never too late to learn to prepare traditional Italian dishes or to make homemade pasta – the opportunity offered by I Viaggi dell’Origano will give you a full immersion in the local cuisine: an entertaining cookery demonstration that can be experienced alone or in company, with the guidance of expert hands. Next to the precious semolina of the Molisan territory, we will find several antique instruments that are essential to prepare fresh, mouth-watering pasta. We will learn to use the spianatoia, a wooden board; the setaccio, a sieve; the mattarello, a rolling pin; and the spatula. Toss in a good amount of olive oil and then we are ready to juggle with all these instruments! Molise’s gastronomic tradition can be fully experienced in this cookery demonstration workshop where we will produce fresh pasta in a total artisan way, learning about the different shapes, uses, main ingredients (we will make pasta with and without eggs), as well as knowing how to combine condiments for sauces and fillings. The workshop’s outcome will be an old-fashioned lunch typical of this territory, from appetizer to dessert, paired together with a delicious wine. It is natural that every workshop experience – in itself curious and fun, as well as instructive – ends in a convivial manner, and in this case literally “with the legs beneath the table”. Each cooking creation becomes food for all, enjoyed in a lovely lunch in a jovial and friendly atmosphere, slow food style. We conclude in celebration, raising of our wine glasses, with our minds freed and our hearts smiling.

Departure & Return Location

Colle D’Anchise (CB)

Departure time

11:00 AM

Available Services:


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