Inside My Italian Wellness Retreat – A Week of Healing & Connection

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Hello beautiful community! I'm thrilled to share the amazing experiences from my Serene Soul Retreat in March. The magic of connecting with so many incredible women from our community and creating a shared space was truly unforgettable. This retreat was a heartfelt journey centered on discovering joy. Together, we immersed ourselves in a variety of workshops, cooking classes, and scenic hikes. We savored nourishing meals, enjoyed plenty of matcha, and shared moments of laughter, tears, and song. One of the highlights was visiting a local bee hive—a truly special experience. Doing retreats has been a lifelong dream of mine, I can’t wait to continue doing these retreats and meeting more of you.


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Goodie bag items:

Joujou botanicals: https://joujoubotanicals.com/ // @joujoubotanicals
Ondo Beauty 36.5 Eye masks and sheet masks: (available at 3rd party locations in US) // @ondobeauty36.5
Seed to Skin face oil: https://seedtoskin.com/ // @seedtoskintuscany
Verna flour: https://www.mulinovaldorcia.it/en/ // @mulinovaldorcia.it
Journal: https://inayearfromnow.store/products... // @inayearfromnow_
Matcha, Gua Sha, Olive oil: shaynaskitchen.com // @shaynaskitchen

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Shayna’s Kitchen Verna Flour Tagliatelle Recipe

Ingredients:
1 ½ cups (390 grams) Ancient Organic Verna flour
2 large eggs at room temperature
1 teaspoon salt
1 tablespoons olive oil
1 teaspoon water (if needed)

Instructions:
1. On a clean work surface, make a mound with the flour. Create a well in the middle and add the eggs, salt, olive oil, and water.
2. Using a fork, beat the eggs and begin to incorporate the flour from the inner rim of the mound, making sure the mound stays intact with the other hand by cupping the flour.
3. The dough will start to come together, and once there is no more liquid, use your hands to start kneading the dough with the palms of your hands. Do not force the dough to take all the flour; just until the dough comes together and is not too sticky to handle.
4. If the dough does take all the flour and is still too sticky, add more flour, a little at a time. Continue to knead for up to 10 minutes, the kneading is what makes the dough nice and light.
5. Once the dough is soft and smooth, wrap it in plastic wrap, making sure it is well wrapped so no areas of the dough dry out. Set aside for 30 minutes to rest.
6. Once rested, cut your dough into 4 pieces; take one piece and the roller and prepare to roll it out thin. Sprinkle some flour on your surface so your dough doesn’t stick, and start to roll out your pasta dough until it’s thin and round.
7. Turn one side inward, creating a flap; continue until you hit the middle. Repeat at the other end until it meets in the middle (do not put any pressure on the flaps).
8. Using a sharp knife, cut your desired thickness from one side to the other. And shake out the pasta after about 8-10 cuts. Add to a container with flour, and it is ready to be cooked!