Learn how to make Four-cheese "Farfalle" Pasta by hand

221 Ratings
  • 1 hr

Itinerary Details

Learn how to make Four-cheese "Farfalle" Pasta by hand

Learn how to make colorful, butterfly-shaped pasta from scratch, a fun recipe you can make with your kids, too! You'll also learn Debora & Fiamma's family recipe for four-cheese sauce.

What to expect:

• Fiamma & Debora will demonstrate the process step by step and will provide personalized cooking tips
• Wine and food pairing information and suggestions will be disclosed during the class
• Feel free to pour yourself a glass of wine during the class!
• Fiamma & Debora have received the TripAdvisor Certificate of Excellence!

What you need to know:
• The class will be live streamed at 11:30PM (CEST) & 5:30PM (EST)
• This online experience is perfect for groups of friends, families, team-building events and end of year office parties
• All ingredients, kitchen tools and pre-class prep are mentioned in the section below
• This class will be conducted via Zoom and the link will be shared with you after booking
• Pricing per person

About your host, Fiamma & Debora: "We are Debora and Fiamma, mother and daughter. We like to host guests in our house on the top of Gianicolo hill, with breathtaking views of Rome, and to share stories about our city, as well as anecdotes and cooking tips on the most delicious local recipes."

Eatwith is the world's largest online marketplace for unique culinary experiences with locals. Savor local food and enjoy intimate supper clubs, hands-on cooking classes and bespoke private dining events in beautiful homes and exclusive venues with your loved ones.

Wellness Check: We ask all hosts and guests to confirm that they are free of COVID-19 symptoms before attending an Eatwith event. We also ask all participants to limit physical interactions including bypassing the customary welcome handshake.

1 egg
400 gr (14 oz) of flour: mix of white flour + semolina (alternatively, only all purpose white flour)
1 boiled medium size beetroot (alternatively, 50 gr / 2 oz of boiled and squeezed spinach)
--> the beetroot has to become a pulp so if you don't have a mixer you need to use spinach

100 gr (3.5 oz) of Mascarpone cheese (alternatively, cream cheese)
50 gr (2 oz) of Parmigiano Reggiano cheese
100 gr (3.5 oz) of Brie cheese
100 gr (3.5 oz) of Blue cheese

Rolling pin (alternatively, an empty bottle of wine, previously washed)
Plastic wrap (alternatively, a metal or plastic bowl)
Microwave (alternatively, a pot + a metal bowl)
Mixer (no need if you're using spinach instead of beetroot)
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