As a first step I will explain the difference between the various types of pasta , and then we will start making egg pasta according to my family's recipe. You will then have a description of the ingredients of the dough. 

The dough of 1800s  in the meantime that the dough rests i will give you a local starter, you will taste organic products tomato from Vesuvio , homemade bread. This part is very important for you to understand the high quality of products.

  Now we will roll out the dough with a rolling pin, we will not use machinery, we will only use ancient and traditional methods that our grandmothers taught us. 

I will teach you methods that have been lost over time.  Now we will cut the dough and make fettuccine and ravioli, but I will also show you how to prepare tagliolini and pappardelle.  We will mix the ingredients of the filling, and now mix it with the ravioli. 

When our pasta is ready it will be cooked in water and after a few minutes it will be seasoned with two different sauces.  finally You will eat tagliatelle with Neapolitan sauce and ravioli al ragu. with a nice alcoholic or no alcoholic drink included.