I don’t know about you, but I love pasta, especially fresh pasta. Pasta remains an economical family staple and the base for many iconic Italian dishes. Guests of Tuscan Women Cook, the culinary immersion vacation in Montefollonico, Italy, watch nonnas Donatella and Simonetta Nardi effortlessly beat an egg into a well of flour, whipping both into a soft, pliable pasta dough. Once they are satisfied with the texture, they take a lump the size of a fist. They roll it out into a sfoglia, a large, wide sheet of pasta so thin you can almost see the wood grain of the cutting board through the dough. Rolling out pasta dough with long, wooden rolling pins is often a shared task in the center of a social gathering, with each of our guests taking turns rolling and cutting the dough.

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