Let's embark on a culinary adventure through the world of Italian pasta! We'll start by exploring the diverse types of pasta, and then dive into creating egg pasta using a treasured family recipe that's been passed down through generations. You'll get an inside look at the ingredients that go into making our dough, reminiscent of the traditional recipes from the 1800s. While our dough takes a brief rest, we'll take a break to indulge in some local delights. Savor the authentic flavors of organic tomatoes from Mount Vesuvio, paired with freshly baked homemade bread. This is the perfect opportunity to appreciate the exceptional quality of our ingredients. Next, we'll roll out the dough the old-fashioned way, using a rolling pin and traditional techniques that have been inherited from our grandmothers. I'll share with you the forgotten methods that have been lost over time. As we cut and shape our dough, we'll create an assortment of pasta shapes, including fettuccine, ravioli, tagliolini, and pappardelle. You'll learn the art of combining ingredients for the perfect filling, and expertly mixing it with our freshly made ravioli. Finally, we'll cook our pasta to perfection and serve it with two delectable sauces. Sit back, relax, and enjoy your delicious tagliatelle paired with a rich Neapolitan sauce, accompanied by ravioli al ragu. To complete the experience, choose from a selection of refreshing drinks, with or without a splash of alcohol.