Bringing Italy Home: Recipes from our Cooking Class

There’s something almost magical about making pasta from scratch. The soft thud of dough on a wooden board, the dusting of flour in the air, the way a simple mixture of eggs and flour transforms—in your own hands—into something silky and alive. In our cooking classes, that’s always the moment people look up and smile.

Italian cooking isn’t really about secrets or complicated techniques. It’s about care, quality ingredients, and the simple pleasure of sharing a meal. Whether you joined us in person or you’re discovering these recipes for the first time, we hope this guide brings a little bit of that warmth into your kitchen.

The Foundation: Fresh Pasta

Before any sauce, before any filling, there is the dough. This is the very first recipe we teach in every class because once you master it, the entire world of Italian cuisine opens up.

Ingredients for 2 people

• 200g "00" flour (or semolina flour)

• 2 medium eggs

That’s genuinely all you need. Here is how to bring it together:

Create the well. Mound your flour on a clean surface and create a deep well in the center. Crack the eggs inside, then use a fork to slowly incorporate the flour from the inner walls outward.

Knead the dough. Work the mixture with your hands until it forms a smooth, elastic ball. This usually takes about 8–10 minutes—you will actively feel the texture change under your palms.

Rest the dough. Wrap the dough tightly in cling film and let it rest for 30 minutes at room temperature. This step is crucial; it allows the gluten to relax, making the dough infinitely easier to roll.

Roll and shape. Roll the dough out using either a traditional rolling pin or a pasta machine until you reach your desired thickness, then cut into your favorite shapes.

The Sauces

Once your pasta is ready, it's time to choose your canvas. Here are three classic Italian sauces we master in our classes.

Tomato & Basil

Quick, honest, and completely satisfying. A great tomato sauce is one of the most useful staples to have in your culinary repertoire.

Ingredients for 2 people

• 2 tbsp olive oil

• 1 garlic clove, crushed

• 400g canned tomatoes (preferably San Marzano)

• 1 handful fresh basil leaves

• A pinch of salt (and a pinch of sugar, if needed)

And here's how to make it:

1. Infuse the oil. Warm the olive oil gently in a pan and add the crushed garlic. Let it infuse for a few minutes over low heat without letting the garlic brown.
2. Simmer. Add the canned tomatoes and a pinch of salt. Simmer gently for 15–20 minutes until the sauce has thickened and naturally sweetened.
3. Finish and toss. Discard the garlic clove, tear in the fresh basil, and toss immediately with your hot, freshly cooked pasta.

Cacio e Pepe

Just two ingredients beyond the pasta itself, yet it is one of the most rewarding sauces to master. The secret lies entirely in the emulsion—getting the cheese and starchy cooking water to marry into a smooth, luxurious sauce.

Ingredients for 2 people

• 100g Pecorino Romano cheese, finely grated

• 1 tbsp black peppercorns, freshly cracked

How to make it:

1. Toast the pepper. Toast the cracked black pepper in a dry pan over medium heat until fragrant, then immediately pour in a ladleful of starchy pasta cooking water to stop the cooking.
2. Create the paste. In a separate bowl, mix the finely grated Pecorino Romano with a little bit of warm pasta water, stirring vigorously to form a smooth, thick cream.
3. Emulsify. Add your very al dente pasta directly to the pan with the pepper. Lower the heat, pour in the Pecorino cream, and toss energetically until a creamy sauce coats every single strand.

Butter & Sage

A beautifully simple Northern Italian classic featuring nutty browned butter, crispy sage leaves, and a rich finish of Parmigiano. This is the perfect companion for fresh pasta, especially stuffed varieties.

Ingredients for 2 people

• 80g unsalted butter

• 12 fresh sage leaves

• 40g Parmigiano Reggiano, finely grated

• A pinch of fine salt and freshly ground black pepper

And here's how we craft it:

1. Prep the pasta. Bring a large pot of salted water to a boil and cook your pasta. Reserve a ladleful of starchy cooking water before draining.
2. Brown the butter. Melt the butter in a wide pan over medium heat. Let it foam, swirling gently, until the foam subsides and the butter turns a deep golden color with a distinct, nutty aroma.
3. Crisp the sage. Add the fresh sage leaves to the browned butter. They will sizzle and crisp up in about 30–45 seconds. Remove the pan from the heat immediately so the butter doesn't burn.
4. Toss and serve. Add the drained pasta directly to the pan and toss well to coat. Add a splash of the reserved pasta water if the sauce needs loosening. Season with a pinch of salt and pepper, divide into warm bowls, and finish with a generous shower of Parmigiano Reggiano.

Levelling Up: Fillings for Stuffed Pasta

Once you are comfortable rolling out a perfect sheet of pasta, the world of ravioli, tortellini, and tortelloni opens up to you. Here are the classic flavor combinations we love to teach in our classes. They all come together beautifully and bring their own unique character to the table:

Ricotta & Spinach

• A classic blend of creamy ricotta, wilted spinach, Parmigiano, a pinch of salt, pepper, and a grating of fresh nutmeg.

Ricotta & Lemon

• Light and bright, mixing fresh ricotta, grated lemon zest, Parmigiano, salt, and pepper.

Potato & Cheese

• Comfort food at its finest, combining smooth mashed potato, melted butter, Parmigiano, salt, and pepper.

Pumpkin & Amaretti

• A traditional sweet-and-savory masterpiece featuring roasted pumpkin, crushed amaretti biscuits, Parmigiano, and nutmeg.

Mushroom & Mascarpone

• Earthy, sautéed mushrooms blended with rich ricotta or mascarpone, finished with Parmigiano.

Traditional Meat

• A rich, savory filling of finely cooked beef, veal, or Italian sausage, bound together with Parmigiano and a hint of nutmeg.

Bringing It All Together

The real secret to great Italian food has never been about complexity. It is about the quality of your ingredients, a little bit of patience, and the willingness to cook for the people you love. Everything else follows naturally from there.