Pasta making class:
Cook, wine and dine in Rome
Destination
Rome, Italy
Duration
3 hours
Tour size
Max 15
Language
English
Overview
Put on your apron, pour some Prosecco and whip up a dish of fresh pasta, under the guidance of a Roman chef
- •Make traditional Italian pasta by hand and learn from a local chef
- •Blend fresh, seasonal ingredients into two mouthwatering sauces
- •Sample aperitivi, Prosecco and wine, for the true taste of Italy
- •Witness the Italian art of gelato making
- •Dine like a local—slowly and socially over a meal made with love. Because, when in Rome…
What's included
- Expert instruction from a local chef in a state-of-the-art cooking school in Rome’s Trastevere neighborhood
- Prosecco and wine paired with your meal
- Typical Roman aperitivi (appetizers)
- Everything you need to make two pasta dishes, one red sauce and one white
- As much gelato as you can eat!
You will visit
- Private cooking school in Trastevere
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What to expect
Ciao and cheers: Prosecco and aperitivo reception
Indulge in carefully selected cured meats and cheeses and sip on Prosecco before you don an apron and get deep into some dough-making . You’ll meet your tutors, two local Roman chefs, who’ll show you around the contemporary cooking school in Rome’s Trastevere neighbourhood, home of the aperitivo.
Pasta, prego!: Make pasta and sauce from scratch
It’s time to get cooking. In Italy, food is a labor of love, so there are no shortcuts. Our pasta today won’t come in a packet. We’ll mix flour and eggs into batter, knead it into dough, then roll and cut it into fettuccine ribbons and ravioli pillows, just like the Romans do. All your ingredients are sourced locally and handpicked for their quality. There are two sauces on the menu to accompany our handmade pasta – amatriciana, made with tomato and pork, and a butter and sage sauce. Our chefs will let you in on some family secrets, passed down through generations, so you learn how to get flavours that sing out of the simplest ingredients. Even the most bashful cooks will come away with the confidence to recreate these sumptuous dishes at home.
“In Italy, we use whole tomatoes, skin off. It’s these little things that make the difference, and we know our guests can taste it.”
Guilio,
local Roman chef
“I love knowing that our guests will learn something here that they’ll bring home to their own kitchens with them.”
Marina,
WalksDevour host
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Pasta making class
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Frequently asked questions
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