Pasta Making Class in Rome (2026)

💰 €50-90/person ⏱ 3 hours
📅 Year-round (book 1-2 weeks ahead)
💡 Roman pastas: carbonara, cacio e pepe, amatriciana, gricia. The four sacred sauces plus fresh shapes.

The Roman four

Every Roman pasta class teaches the canonical sauces: Carbonara (guanciale, egg, pecorino, pepper — NO cream), Cacio e pepe (pecorino, pepper — deceptively simple, technically tricky), Amatriciana (guanciale, tomato, pecorino), Gricia (guanciale, pecorino — the "white amatriciana"). You learn why cream in carbonara is a crime, how to emulsify cacio e pepe without clumping, and the exact crispness of guanciale.

The fresh pasta

Roman fresh pasta: tonnarelli/spaghetti alla chitarra (squared spaghetti, perfect for cacio e pepe), fettuccine, rigatoni shaping (technically dried, but understanding why certain shapes hold certain sauces is the real lesson). Some classes include Roman supplì (fried rice balls) as a starter.

💡 The cacio e pepe technique: This sauce has 3 ingredients (pasta, pecorino, pepper) and takes a lifetime to master. The class teaches the emulsion technique — starchy pasta water + grated pecorino, whisked into a cream without heat. If you can nail this at home, you have a dinner party weapon for life.

Related experiences

Pasta Classes Italy Rome 3 Days

Related Guides

We book the best food experiences

Tell us what you love eating — we'll find the perfect class, tour, or tasting.

Plan free →