Bringing Italy Home - Recipes and stories 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, good 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 post brings a little bit of that warmth into your kitchen.

The foundation: fresh pasta for two

Before any sauce, before any filling, there's the dough. This is the recipe we teach at the very beginning of every class, because once you've made it, everything else opens up.

Ingredients

• 200g "00" flour or semolina flour

• 2 medium eggs

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

1. Make a mound with your flour on a clean surface and create a well in the centre. Crack the eggs inside, then use a fork to slowly incorporate the flour from the inner walls outward.
2. Knead the dough until it's smooth and elastic — this usually takes about 8–10 minutes. You'll feel it change under your hands.
3. Rest the dough wrapped tightly in cling film for 30 minutes at room temperature. This step matters: the gluten relaxes, making the dough much easier to roll.
4. When it comes to rolling, you have two equally good options: rolling pin or pasta machine.

The sauce

Tomato & basil

Quick, honest, and completely satisfying. A great tomato sauce is one of the most useful things you can have in your repertoire.

Ingredients

• 2 tbsp olive oil

• 1 garlic clove, crushed

• 400g canned tomatoes

• Fresh basil

• Salt, and a pinch of sugar if needed

1. Warm the olive oil gently and infuse with the crushed garlic for a few minutes without browning it.
2. Add the tomatoes and simmer for 15–20 minutes until the sauce has thickened and sweetened.
3. Discard the garlic, toss in fresh basil, and dress your pasta immediately.

Cacio e Pepe

Just two ingredients beyond the pasta itself, and yet it's one of the most technically satisfying sauces to master. The secret is in the emulsion — getting the cheese and starchy water to come together into something smooth and luxurious.

Ingredients (for 2)

• 100g Pecorino Romano, finely grated

• Black pepper, freshly cracked and generous

1. Toast the cracked pepper in a dry pan until fragrant, then add a ladle of starchy pasta cooking water.
2. In a bowl, mix the grated Pecorino with a little hot pasta water to form a smooth cream.
3. Add your very al dente pasta to the pan. Lower the heat slightly, then quickly stir in the Pecorino cream, tossing energetically until the sauce coats every strand.

Butter & Sage

A beautifully simple Italian classic — nutty browned butter, crispy sage leaves, and a hint of Parmigiano. Perfect with fresh pasta, especially stuffed shapes like ravioli or tortellini.

Ingredients (for 2)

• 80 grams unsalted butter

• 12 fresh sage leaves

• 40 grams Parmigiano Reggiano, finely grated

• 1 pinch fine salt

• 1 pinch black pepper, freshly ground

1. Cook your pasta: Bring a large pot of salted water to the boil and cook your fresh pasta until just al dente. Reserve a ladleful of the starchy cooking water before draining — you may need it.
2. Brown the butter: Melt 80 grams unsalted butter in a wide pan over medium heat. Let it foam, then continue cooking, swirling gently, until the foam subsides and the butter turns a deep golden colour with a nutty aroma. Watch it carefully — the line between brown butter and burnt butter is quick.
3. Fry the sage: Add the 12 fresh sage leaves to the browned butter. They will sizzle and crisp up in about 30–45 seconds. Remove the pan from the heat as soon as the leaves are crisp and fragrant.
4. Toss and finish: Add the drained pasta directly to the pan and toss well to coat every piece in the butter. Add a splash of the reserved pasta water if the sauce needs loosening. Season with 1 pinch fine salt and 1 pinch black pepper, freshly ground, then plate immediately.
5. Serve: Divide between two warm bowls and finish with a generous shower of 40 grams Parmigiano Reggiano, finely grated. Serve at once.

Levelling up: fillings for stuffed pasta

Once you're comfortable with your pasta sheet, the world of ravioli, tortellini, and tortelloni opens up. Here are the fillings we love most in class — all of them come together quickly and each one is wonderful in its own way.

• Ricotta & spinach

Ricotta, cooked spinach, Parmigiano, salt, pepper, nutmeg

• Ricotta & lemon

Ricotta, lemon zest, Parmigiano, salt, pepper

• Potato & cheese

Mashed potato, Parmigiano, butter, salt, pepper

• Pumpkin & amaretti

Roasted pumpkin, crushed amaretti, Parmigiano, nutmeg

• Mushrooms

Sautéed mushrooms blended with ricotta or mascarpone, Parmigiano

• Meat (ragù style)

Cooked beef or veal, sausage, Parmigiano, nutmeg

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

Want to roll pasta like a true Italian? Come join us in our next hands-on cooking class — we'd love to have you at the table.