John Henderson takes a look at NonnaLive, a company led by Italian grandmothers who are teaching guests how to make traditional pasta Growing up in rural Italy in the 1990s, Chiara Leone remembers spending Sundays at her grandmother’s. Big sheets of handmade pasta dried on cotton sheets in the bedroom. The aroma of ragu filled the air.
Her grandmother hugged her in an apron, a flour-covered rolling pin in hand. “Handmade pasta is the symbol of a Sunday lunch with the family,” Leone said. “Now people go to restaurants .
” Leone and her childhood friend Chiara Nicolanti, both 37, and nine grandmothers in the small town of Palombara Sabina are trying to change that. Their company, NonnaLive, has the grandmothers teaching guests the dying art of making pasta by hand up to five times a day, seven days a week. READ MORE: Pasta: How to make fresh egg pasta.
