Pasta Making in Tuscany
Over the summer of 2021, I toured a Vineyard in Pontassieve, Tuscany right outside of Florence. Known as Castello del Trebbio, most of the wine making process took place in a castle cellar dating back to before the twelfth century. Included in our tour was a pasta making class with the property's pasta chef. From scratch, my two other friends and I all got a hand in making fresh pasta, starting simply with flour and eggs. We learned the specific and refined techniques used when letting the dough rest and more importantly rolling it out, which proved to be a lot harder than you'd think. You want the dough to be uniform in thickness and thin enough you can see some light shining through. Not to brag, but my dough was the best out of my friends'! We made fettuccine, tagliatelle, and pappardelle-sized noodles, and they were ready to boil.
In the meantime, the chef had us help to prepare two sauces. One was a ragu with 'njuda (a type of spreadable sausage) and the other was something I've never seen or had before. We took grated shallots, zucchini, celery, and carrots and sauted them with a little thyme and pepper, then adding a bit of cream to the mix. We tossed our pasta in the sauce, and enjoyed it with a vineyard view and a wine pairing with Castello Del Trebbio reds and whites. Both were unbelievable and recipes that I brought back to the United States with me to prepare for family and friends. So delicious and definitely enjoyed with pride since my friends and I prepared the whole meal with our own hands.