Bologna Pasta Cooking Class: Hand-Rolled Tagliatelle & Ragù

Roll pasta by hand instead of watching someone else do it, then eat what you made.

A three-hour pasta cooking class in Bologna where you hand-roll tagliatelle, learn to make a local spritz, and eat your pasta with house-made ragù, aged parmigiano and San Giovese wine. The class runs in English with a local sfoglina (pasta teacher) and includes aperitivo, coffee and gelato. Vegetarians can attend; inform the operator of allergies in advance. Arrive on time — guests more than 30 minutes late cannot join.

The Experience

You start with a Pignoletto wine, mortadella and crescenta — a local icebreaker that sets the tone for a kitchen full of people who came to cook, not to watch. Then you learn to make a Casoni spritz the way locals do, with herbs and recipes that separate it from what you'd order anywhere else. The real work begins when you step up to the counter and begin mixing flour and eggs by hand, no machines. You are the engine, as the description says, and the rolling pin is what you drive.

The sfoglina walks you through shaping the dough into tagliatelle while you work. Once your pasta is dry, you cook it together in the kitchen, then toss it with the house-made ragù that has been simmering all morning. A 24-month aged parmigiano reggiano goes on top, and a glass of San Giovese red wine sits beside your plate. The ragù itself is not something you make during the class — time doesn't allow for it — but it is 100% homemade and made specifically for what you're eating.

The class wraps with local coffee, amaro and a mystery gelato. Before you leave, you get PDFs of all the recipes emailed to you, so the techniques stay with you after Bologna does.

What’s included

• Pignoletto wine and local aperitivo (mortadella and crescenta).
• Casoni spritz made with local herbs.
• hand-rolled tagliatelle pasta.
• house-made ragù with 24-month aged parmigiano reggiano.
• San Giovese red wine.
• coffee and amaro.
• mystery gelato.
• PDF recipe cards emailed after the class.

Good to know

Public transport nearby

Operated by Tours and the City

Is this one for you?The guide teaches in English, so you follow every step without translation. Book this if you want to actually make the pasta instead of sitting at a table while someone demonstrates it — your hands do the work, and you eat the result while it's still warm.

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Top questions

What exactly do I make during the three hours?

You hand-roll tagliatelle pasta from flour and eggs, make a Casoni spritz cocktail with local herbs, then cook your pasta and combine it with house-made ragù. The ragù preparation itself is not included due to time, but you eat it with your finished pasta.

Is the class suitable if I'm vegetarian or have food allergies?

The class can accommodate vegetarians. If you have severe allergies or strict dietary restrictions, contact the operator in advance to confirm the experience will work for you, since ingredients like mortadella, parmigiano and wine are central to the menu.

What language does the guide speak?

The sfoglina teaches in English throughout the class.

What do I take home from this class?

You get PDF recipes for all the dishes and techniques emailed to you after the class, so you can recreate the pasta and spritz at home.

What happens if I arrive late?

Guests arriving more than 30 minutes after the start time cannot join the class. The introduction and early preparation are essential, and a late arrival would disrupt the experience for the rest of the group.

What's included in the price?

The class includes the Pignoletto aperitivo, mortadella and crescenta, the spritz you make, your tagliatelle with ragù and aged parmigiano, San Giovese wine, coffee, amaro and gelato.