Private handmade pasta and gelato cooking class in Rome

In this private class you'll make fresh egg pasta from scratch — typically including tagliatelle, ravioli, and one more variety based on seasonal availability. Fresh pasta (pasta fresca) is made with soft wheat flour and eggs, resulting in a silkier, more delicate texture than dried pasta (pasta secca), which uses semolina and water. Fresh pasta cooks in 2-3 minutes, absorbs sauces differently, and has a richer flavor. Learning to mix, knead, rest, roll, and cut pasta by hand is one of the most rewarding culinary skills you can bring home from Italy.

Roman pasta tradition centers on a handful of iconic sauces, all using simple, high-quality ingredients — and crucially, no cream. The "big four" are: Cacio e Pepe (Pecorino Romano, black pepper, and pasta water); Carbonara (guanciale, eggs, Pecorino Romano, black pepper — never cream or bacon); Amatriciana (guanciale, San Marzano tomatoes, Pecorino Romano); and Gricia (guanciale and Pecorino Romano, the "white Amatriciana"). The chef selects seasonal sauces to pair with the pasta you've made.

The demonstration may include either gelato or sorbet (sorbetto) depending on the season. Sorbet contains no dairy — it is made purely from fruit, sugar, and water — making it lighter, more intensely fruity, and naturally vegan. It is ideal in summer when seasonal fruits are at their peak. Gelato contains dairy and is creamier and denser, available year-round. The chef will demonstrate whichever best showcases the season's finest ingredients, teaching techniques applicable to both.

Yes, vegetarians are explicitly welcome at this private class. The chef can prepare vegetarian pasta dishes and sauces — please inform the team in advance so they can prepare the appropriate ingredients. Note that the class is NOT suitable for people with celiac disease, as pasta is made with wheat flour in a kitchen that handles gluten extensively. Guests with other dietary restrictions should notify the team at booking.

Few experiences bring a group together quite like making food from scratch — and a private pasta and gelato class in Rome is one of the most memorable ways to celebrate with the people who matter most. Whether you are marking a birthday, an anniversary, a bachelorette weekend, or simply a trip that deserves something special, the format works naturally as a celebration: you have the kitchen entirely to yourselves, the pace is yours to set, and the unlimited wine flows throughout the session. Making fresh pasta by hand is an inherently social activity — flour on your hands, laughter around the worktop, and a meal you built together waiting at the end of it. It is the kind of experience that becomes a story you retell long after the trip is over. Mention your occasion at booking and the team will make sure it feels like one.

For groups of 1 to 8 people, a full cancellation fee applies if you cancel within 7 days of your tour date or in case of no-show. For groups of 9 or more, availability and cancellation terms are available on request.