Rome: Hands-on Fettuccine, Ravioli & Tiramisu Cooking Class

About this tour

Roll up your sleeves in a Rome kitchen to build three pillars of Italian cooking: hand-rolled fettuccine and ravioli, plus tiramisu layered with mascarpone and espresso. Over three hours, a chef walks you through dough work, filling techniques, and assembly, explaining the reasoning behind each step rather than just the motions. You'll cook together, ask questions, taste your own food at a shared table, and leave with usable skills and a clearer sense of why these dishes matter in Italian culture.

Highlights

• Shape fresh pasta by hand without a machine
• Stuff and seal ravioli using traditional technique
• Whip tiramisu with proper mascarpone emulsion
• Learn the stories and regional origins of each dish
• Eat what you make alongside other participants
• Work in a professional kitchen with all tools provided

What to expect

Expect to arrive, put on an apron, and move straight into dough-making with flour and eggs. Your chef will demonstrate each fold and knead, then observe while you replicate it. Fettuccine comes first—rolling and cutting—followed by ravioli, which demands more focus because you're filling and sealing each piece. The pace is steady but unhurried; mistakes are normal and teaching moments. Tiramisu work is quicker and feels like assembly, though the mascarpone stage requires attention to not split the cream. Around the two-hour mark, hunger kicks in. You'll sit down with your pasta, sauce, and tiramisu, eating family-style with whoever else showed up that day.

Good to know

Wear clothes you don't mind dusting with flour. The space is fully wheelchair accessible. Public transport stops are nearby if you're relying on buses or trams. No extra drinks or snacks are sold, so eat a light breakfast and plan your afternoon accordingly.