Fresh pasta, by hand

Flour, eggs, a board, and your two hands. We make pasta from scratch, then sit down and eat what we made.

What to expect

Hands in the flour from the start. You’ll mix, knead, roll, and shape — then we cook it and share the table. You leave knowing you can do it again.

What we’ll make

• A proper egg dough, mixed and rested
• Hand-rolled and cut shapes
• A simple sauce, and the meal together

The kitchen

A bright communal kitchen in Condesa, long table in the middle.

Your host

Lucia learned at her grandmother’s elbow and teaches the same way — by hand, by feel, with a lot of tasting.

Good to know

Ten aprons. Come hungry; you’ll eat what you make. Refundable up to 48 hours before.