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Make Gnocchi and Ravioli at Home

Learn how to prepare authentic Gnocchi and Ravioli straight from Florence!

Make Gnocchi and Ravioli at Home-event

Make Gnocchi and Ravioli at Home

  • 10:00
  • Webinar - Across Europe

Chef Massimiliano will show you how to prepare authentic Gnocchi and Ravioli that will surprise you and that will make you become popular in your family and among your friends straight from Florence! Together you will create a 3D culinary art’s work: Delightful, Delicate, Delicious.

Starting from simple, fresh, and healthy ingredients we will cook with you and for you, among the most famous recipes of Italian cuisine. We will guide you step by step through the little secrets handed down for generations.

During live stream session we will address you, step by step, how to use the Pastry flour to make the pasta dough and the potato dumplings. It will not be a simple cooking lesson, but a chat with unknown friends who share the same passion for good food, wine, art, and experiences. To achieve a good Italian first course it is also important to have a good sauce that season the pasta, that’s why together we will also make one famous sauce: The Pesto.

At the end of our experience, I will send you the recipes by email and we keep in touch for new ideas and Italian recipes on our Facebook and Instagram profiles @cuocoadomicilio_com #maxhomemadepasta.

We have been rewarded as “the most loyal host” by Airbnb experiences. This Experience is great for team-building. Book a private experience for your group. Is your group larger than my listed max group size for private groups?

When & Where

Date: Saturday, November 14 2020

Time: 10:00 – 11:30; 19:00 – 20:30, 20:30 – 22:00; 23:00 – 00:30 – All Events Hosted in English and Italian

Where: Online via Zoom (AirBnB Experiences)

What to Bring

  • a rolling pin
  • Large wooden chopping board (even a table!) – the worktop is fine if that’s all you have
  • Flat blade knife
  • 250/300 grams about of Ricotta cheese per person
  • 95 grams (or three quarters 3/4 of a cup) plain flour (00 flour or pastry flour) per person
  • 1 potato little/medium size boiled 30 minutes with peel (per person)
  • 1 egg (per person)
  • 1 lemon
  • 1 grater
  • oil evo (extra virgin)
  • 1 big bunch of fresh basil (about 25/30 leaves per person)
  • parmigiano cheese or pecorino (30 grams about per person)
  • pine nuts or almonds
  • food processor or mortar
  • 1 garlic
  • 2 small spoons