Welcome aperitivo

• Pour a glass of Tuscan wine and set out bruschetta while everyone gathers.

Make the fresh pasta dough

• Mound the tipo 00 flour on a wooden board and make a well in the centre.
• Crack in the eggs and beat them with a fork, gradually drawing in the flour.
• Knead until smooth and elastic, then wrap and let the dough rest.

Shape the three pasta shapes

• Roll the dough thin and cut it into spaghetti and pappardelle ribbons.
• Cut squares for the tortellini.
• Mix the mashed potato with grated Parmesan for the filling.
• Fill each square, fold and pinch into tortellini.

Make the gelato base

• Warm the milk and cream with the sugar and egg yolks, stirring until the base thickens slightly.
• Flavour each pair's batch differently, then let the mixture cool.
• Churn the gelato and freeze until firm.

Sausage and tomato sauce for the pappardelle

• Brown the crumbled sausage in olive oil with the garlic.
• Add the tomato passata, season with salt and simmer until thickened.

Homemade pesto for the tortellini

• Blend the basil, toasted pine nuts, garlic and grated Parmesan with olive oil.
• Season with salt and loosen with a little pasta water when tossing.

Cacio e Pepe sauce for the spaghetti

• Toast the cracked black pepper in a dry pan.
• Whisk the grated Pecorino with a little hot pasta water into a creamy sauce.
• Toss the cooked spaghetti with the pepper and cheese sauce.

Cook the pasta and serve family style

• Boil the fresh pasta in salted water until al dente.
• Toss each shape with its sauce.
• Sit down family style and enjoy everything with the Tuscan views.