Roll up your sleeves — dinner is getting made from scratch. In a laid-back local venue, you’ll start by making fresh pasta dough, learning how to mix, knead and roll it until it’s ready to become delicate tagliatelle. You’ll cut and shape the pasta yourself, turning simple ingredients into ribbons ready for the pot. Then comes the good stuff: you’ll make a vibrant pesto di melanzane using eggplant, garlic, pine nuts and olive oil. You’ll cook the fresh tagliatelle, toss it through the silky eggplant pesto and finish it with Pecorino Romano for a salty, savory bite. You’ll learn hands-on pasta-making, shaping, cooking and sauce techniques without needing prior experience. Finish by enjoying your freshly prepared dish and the easygoing atmosphere around you — flour on your hands is basically part of the uniform.