About this tour
Learn to roll and shape fresh pasta using techniques passed down through generations at a working Roman pastificio. This three-hour class teaches you to make ravioli, tagliatelle, and fettuccine from scratch, finishing with a meal of your creations paired with wine. Run by two siblings who inherited their grandmother's methods, the workshop sits in their actual pasta shop where they've earned recognition in Italy's most respected food guides since opening.
Highlights
- Roll ravioli by hand, fill with custom sauces
- Make egg tagliatelle and water-flour fettuccine
- Prepare sauces whilst you work—béchamel, tomato, sage
- Eat what you've made with Italian wine included
- Learn techniques you'll replicate at home easily
- Work inside an active pastificio, not a studio
- Family recipes spanning decades, not trendy shortcuts
What to expect
You'll start at a wooden bench in the shop itself, sleeves rolled up, learning to mix and knead dough the old way. The instructors—who grew up watching their grandmother work—guide you through rolling, cutting, and filling. Whilst pasta rests, you'll prepare two sauces from scratch. The pace is unhurried; everyone finishes their shapes and sits down together to eat. Expect flour on your clothes and real hunger by the end. Wine flows, talk happens. No plating theatrics, just honest food.
Good to know
Three hours includes cooking and eating. Wear clothes you don't mind staining. Public transport nearby. Children under three sit on a parent's lap. Book ahead—classes fill quickly. Bring an appetite; portions are genuine Italian home cooking.
Tour sold and operated by its supplier via Viator. Descriptions on this page are original BugBitten summaries, not copied from the operator. Prices and availability are confirmed at checkout.