Pasta Making at Andiamo Lodge

One of the most popular “hands on” experiences at Andiamo Lodge is Pasta Making. Our guests along with an Andiamo Guest Chef start from Flour and Eggs and create a fab meal as good as any you’d enjoy in Italy.

In fact, our Atlas hand crank pasta machine was lugged back from Italy on one of my first Photoshoots in Tuscany about 30 years ago. It has cranked some amazing pasta over the years. Along with our scheduled experiences that have a set date, we do private classes for couples or groups. Pasta is one of the favorite experiences for folks to pick from. It’s a great way to learn together and create delicious meals. Last week we had some folks who came as strangers and left as friends. That is a recurring theme at Andiamo, this time the bonded over some flour and eggs and of course a great chef Emily Roy who took the mystery out of making Pasta.

Come join us with one of our amazing instructors for all things creative at Andiamo Lodge.

From sushi to soufflés, pasta to painting… we will curate your next holiday. Andiamo… Let’s Go!

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Egg Pasta Dough

Serves: 4 people

300 grams (2½ cups) ’00’ pasta flour or all-purpose flour
50 grams (5 tablespoons; roughly a ⅓ cup) semolina or semolina rimacinata flour
200 grams eggs (approximately 4 large eggs, or 3 large eggs and 2-3 yolks, depending on egg size – makes a more yellow dough), lightly beaten

Mix dry ingredients together on a clean surface.

Whisk egg yolks or combination as listed in ingredients above.

Create a hole in the center of the dry flour or volcano. Add egg mixture to the center. Slowly whisk the center flour surrounding egg into the egg.

Once the flour starts to thicken with the egg, slowly knead the shaggy dough. Add more flour or touch more egg as needed to form a ball.

Rest in the fridge for 30 minutes at least or overnight. Do not keep for more than a day.

When ready to roll out use a touch of flour and roll with rolling pin or machine. Ensure you have corn meal or course product like semolina to keep pasta from sticking on sheet trays.

When boiling add to slowly simmering pot of salted water, cook 1-2 minutes.

Martelli-Style Carbonara

Serves: 4 people


1/2 pound pasta fresh or dry noodle 1/8-1/4 cup salt, for boiling water
1/4 cup Butter, unsalted (preferred)
2 tablespoons olive oil
1 small onion, minced
2 cloves garlic, smashed or minced 1/2 pound good bacon, diced small 1/2 tsp- parsley (dry) or -2 tbsp (fresh) Salt and peeper to taste
2 whole eggs
Reserved pasta water, use as needed 6-8oz Parmesan cheese grated
4-6 tbsp Romano cheese granted


Prepare fresh pasta noodles. Bring water to a boil and add salt to taste. It should be as salty as the ocean. Place a lid on pot, set aside on low simmer.

Mince onion, dice bacon, smash garlic or mince, chop fresh parsley, if using.

In a sauté pan, place butter, oil and onion with smashed garlic cloves over medium heat. Caramelize onion slowly and cook until onions are soft and translucent. Remove garlic, if it was smashed whole (for flavor only) or leave in if minced, of course. Remove onion mixture from pan, set aside in a bowl.

Add bacon to the same pan over medium heat, slowly render out all the fat. Remove bacon from pan. Pour out all but 3 tbsp of fat. Keep on low heat – don’t burn it.

Boil pasta, reserve pasta water. Less water in the pot when boiling noodles will give a starchy water. Use this water for your sauce.

Add all items back into large sauté pan, including hot noodles. Crack two eggs into the a bowl, whisk and slowly pour over noodles. Add a touch of reserved pasta water. Slowly stir and cook to create sauce.

Sprinkle in cheese to your liking. The more the cheese the better. Toss with salt, pepper, parsley – serve quickly because it’s too delicious to get cold.

Photos and recipes: Colleen Duffley

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