I had never seen so many doorbells when I searched for the name in advance Angie Niebes MossThe brain behind the Small kitchen Pasta experience in Florence. In the vast building, an age-old courtyard, typical Florence Lift and a hidden corridor led to a handsome apartment in Haussmann style. Even before the pasta started, I was already mesmerized by the Grandeur period.
Angie, Colombian by birth and florentine, brings our small group of four acquaintances immediately at ease through adoption, pour a generous glass of bubbles and encourages us to graze on the beautiful snacks that have been laid seductive on a table that is stopped under a window with a view of the botanical gardens of Florence. Freshly fried truffle Arancini, Anchovis Botertoasts and Feta with blackberries are the Antipasti du Jour, raised culinary delicacies that match the gilt frescoed ceilings, original parquet floors and site-specific, super-long racks that are composed with the tenant’s favorite things. Preliminary introductions and small talks are gradually giggling while Angie hands us important aprons in pink with the Piccola Cucina logo. Beautiful pink pasta machines, the pink tops of the staff and pink cups in Venetian style Complete the color accents. Called to the stainless steel counter with wooden planks and golden table lamps, we begin to bind the famous “00” flour, grin and eggs from Italy. Mine is an unmistakable disaster (too much chat, not enough concentration: all my own do!), But Angie’s patience is limitless because she leads me on the right track with corrective actions. Safe reserved in plastic film and our name is written with a Sharpie, the fresh egg pasta dough remains to rest. Upcoming holidays and the challenges of life in Florence are among our conversation points if we take a short break before the music is surfaced and we return to the Kook island, bopping to the doll in the 90s.
Angie makes the next phase sound that simple. “Open the plastic film, roll out the dough with an Itty Bitty rolling pen – see how cute it is – and then roll it through the pasta machine.” I am preparing to give the golden sheet through the shiny device, feel confident – just to drop the handle! It is clear that I am not a domestic goddess, although my pasta-creaking friends do not seem to share my culinary shortcomings. (Well, maybe a bit of Sophia!) Slowly but surely, Angie leads me through the process, turns the dial, where the dough is threatened before Tagliolini finally moves through my hands to the worksheet. That’s not all. Organic rose petals are plagued in egg-yellow sheets, their pigments stains naturally the pasta. We roll and fill with pumpkin puree before we fold and cut them into flower -shaped ravioli.
Sinking in the design -driven bank, it only seems good that we take a breathing break after the effort involved in kneading and rolling, although we feel guilty about leaving Angie and her team to cook the dinner in the small corner kitchen. A almond broth scents and saues de tagliolini We made before we go to the Pumpkin ravioli served with sage butter. In addition to the decadent chocolate ganache cake with raspberries, a surprise awaits as a Talented local singer-songwriter Treats us to a few tunes between our constant chatter and laughter about a well -spent afternoon.
Still laughing at our shortcomings and if a group are bound, we cuddle outside in the elegant Florentine street overlooking the Duomo in the distance. Small kitchen Perhaps small in size, but it is certainly large in heart -warming moments.
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