Hands-on in every sense of the word, this is a HARD one, no joke. But the payoff? Totally worth it!

You will be kneading the dough (for a 10 full minutes which may not sound like a long time but...) and hand-forming pasta just like an Italian grandmother. And, while the dough is resting, you'll make a delicious sauce, Alla Norcina, perfectly designed to get caught in all the nooks and crannies of these rustic pasta shapes.

You will learn how to shape traditional pasta from many regions of Southern Italy. In addition to the shapes we taught in the original Southern Italian class in the Broken Arrow studio (orecchiette, cavatelli and spizzulus), you will also learn a few more, like busiati, strascinati, fusilli but we'll see where you want to go.

And, of course, when you've completed your masterpiece, dinner is served with an accompanying glass of wine (or…