Experience is a great teacher and we learn best by doing. Those two bits of wisdom guided our little cooking class on our last afternoon at Il Faeto, where Alphonsina and Enzo Ricchi hosted us at their beautiful villa in the hills of San Donato.
"Fonzie" is an amazing chef in her own right, having owned a restaurant in Florence for nearly 2 decades. It was in her kitchen that we were taught the finer points of Italian cooking.
But it was Fonzie's mother whose years of experience working with pasta guided us without speaking a single word in English. We watched as she patiently kneaded the pasta dough until her hands told her it was just right.
Then we rolled it out, making pillows of ravioli and cutting strips of tagliatelle under her supervision.
But the real challenge was forming the tiny and delicate tortellini. Nonna's nimble fingers made them perfectly. Our hands and fingers just seemed to get in the way. Take a look at the results and judge for yourself:
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