Cooking Fresh Pasta, Pesto, and Walnut Pesto in Vernazza, Cinque Terre

Take a class on fresh pasta, mortar pesto, and mortar walnut pesto in Vernazza, in the Cinque Terre. You will prepare a typical local pasta shape called "mandilli": a simple fresh egg pasta, cut into squares and prepared with flour, eggs, water and extra-virgin olive oil. If you prefer an egg-free pasta, we can also prepare “sugeli”, a simple, rounded pasta shape. While the dough rests, you will prepare the pesto in a mortar and the walnut pesto from scratch, using basil, pine nuts, extra-virgin olive oil, salt, garlic, and cheese (for the pesto; for the walnut sauce, walnuts and bread soaked in milk). You will then cook the pasta you have prepared and season it with your sauces, directly in the marble mortar. You will accompany your lunch with a local white wine (soft drinks are available for children or for those who prefer them) and you will finish with a Limoncino served with ice. Water is included.