The Evening
Flour, eggs, applause.
Chef Daniel leads a fast, floury, gloriously messy evening: mix and knead fresh dough, roll it silk-thin, then shape tagliatelle, farfalle and hand-torn strozzapreti. No machines required — just rollers, hands and confidence.
Then we cook every noodle you made, toss them through three sauces, and eat them all with salad, bread and something cold in a glass.
- Three pasta shapes from scratch, guided step by step
- Full dinner of your own noodles plus dessert
- Dough-to-dinner recipe folio to take home