pasta class Fettuccine, Tagliatelle & pappardelle 

Tagliatelle, Fettuccine and Pappardelle are made from the same dough of flour and eggs, but only differ in their width and place of origin.

Tagliatelle are a traditional type of pasta from the Emilia-Romagna, and the name comes from the Italian verb "tagliare", meaning "to cut".

They are slightly wider than the typical Fettuccine from Rome.
The pappardelle, on the other hand, are a typical Tuscan pasta and are much wider.
All three traditional types of pasta match well with meat or vegetable sauces.

Class Time 
A "Fast class": excellent for preparing an appetizing dinner just after returning home from work!
An "Intensive class":  recipes will be prepared where preparation and cooking times are a little longer.

- Fast: 1.5 hours Flexible
- Intensive: 2.5 Hours Flexible

Skill Level: Easy

Minimum 2 partecipants
Maximun 4 in the same kitchen

Price per person

Fast Class Menu 

The choice between two types of pasta with egg-based dough

  • Fettuccine with tomato sauce
  • Zucchini tagliatelle with pecorino and saffron
  • Tagliatelle with aubergines/eggplant and cherry tomatoes
  • Tagliatelle with prawns and lemon
  • Fettuccine with pesto
  • Pappardelle with mixed vegetables
  • Pappardelle with courgettes and ricotta
  • Tagliolini (similar to spaghetti) carbonara (with egg and bacon)
  • Tagliolini with sausage and leeks
  • Tagliolini with broccoli and lemon


choice of two doughs with egg and without egg and colored doughs with vegetables

  • "Tagliatelle green" (egg dough) (spinach) with Bolognese
  • Traditional tagliatelle (egg dough) with Bolognese
  • Bolognese pappardelle
  • Pappardelle duck
  • Pappardelle lamb
  • Two-colored tagliatelle with sausage and leeks
  • Tagliatelle stuffed with ricotta and parmesan butter and sage
  • Spaghetti with cocoa (ancient recipe from central and northern Italy) with hot pepper and pecorino cheese
  • Taglierini without egg carbonara
  • Pink noodles (with red turnip) with prawns
  • Pappardelle with beef pepper stew and red wine


Private cooking class live interactive from Tuscany via Zoo/Skype with you, Chef Vary and any of your guests.

All your questions answered by Chef Vary

Recipes to recreate your dishes again and again


We will send you, in advance, the list of necessary tools and equipement in order to facilitate your preparation

If anything needs to be purchased, you can choose to do so, or I will tailor the recipe to the items you have on hand!

I will provide you with a shopping list with specific suggestions related to fresh products and the best brands in order to get the best Italian meal you have ever had!


Don't worry I do the class every day of the week!

Once I receive your request I'll provide to confirm your class date by email, phone or WhatsApp.

My cooking classes start at the times listed below, but if your time isn't listed, please email us and we'll arrange a class to suit your schedule.


Class times start at (note your local time zone):
2:00pm GT| 9:00am ET | 6:00am PT
3:00pm GT | 10:00am ET | 7:00am PT
4:00pm GT | 11:00am ET | 8:00am PT
5:00pm GT | 12:00pm ET | 9:00am PT
6:00pm GT| 1:00pm ET | 10:00am PT
7:00pm GT | 2:00pm ET | 11:00am PT
8:00pm GT | 3:00pm ET | 12:00pm PT
9:00pm GT| 4:00pm ET | 1:00pm PT
10:00pm GT | 5:00pm ET | 2:00pm PT

Classes available regularly.


FAST CLASS: Lasting about an hour an hour and 30 minutes
€35 per person + 5% commission fee minimun 2 persons

INTENSIVE CLASS: lasting about 2 hours and 30 minutes
€45 per person + 5% commission fee minimun 2 persons

Each class is designed for two-person minimum, classes up to four are welcome for only €20 extra per person 

For more than 4 guests or for other requests (such as cooking demo, help with preparing a lunch or dinner for a special occasion) please contact me!

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