Hands-on pasta making with a local chef. €50-120/person, 3-4 hours, and you eat everything you make.
Plan your Italy trip →The sfoglia (pasta sheet): flour + eggs, kneaded, rested, rolled impossibly thin with a mattarello (long rolling pin) until you can read a newspaper through it. Then: cutting into tagliatelle, shaping tortellini, filling ravioli, or forming orecchiette (depending on region and class). You make 2-3 shapes, cook them, eat them with proper sauces and local wine.
Bologna/Emilia: The motherland of fresh pasta. Egg-rich sfoglia, tortellini, tagliatelle, lasagne. The gold standard. Rome: Tonnarelli (square spaghetti), ravioli. Florence/Tuscany: Pici (thick hand-rolled spaghetti), pappardelle. Puglia: Orecchiette, cavatelli (no egg — just semolina and water). Sicily: Busiate (twisted pasta), anelletti.
After one class, you can make fresh pasta forever. The ingredients cost €0.50/serving. The technique takes practice but the basics are learnable in 3 hours. The difference between fresh hand-rolled pasta and dried boxed pasta is the difference between a handwritten letter and a text message. Both communicate, but one has a soul.
Tell us what you love eating — we'll find the perfect class, tour, or tasting.
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