Civitavecchia Cooking Class: Make Fresh Pasta by Hand

Roll pasta dough by hand and taste it warm with wine and family.

A three-hour cooking class in Civitavecchia where you make fresh pasta completely by hand (tagliatelle and ricotta-spinach ravioli) plus tiramisu, then sit down to eat everything you've prepared with your guide and her family. The guide teaches in English, Spanish or Italian and provides printed recipes to take home. A vegetarian menu is available on request.

The experience

You start with the fundamentals: how to build pasta dough the traditional way, using a wooden board and rolling pin to shape it into sheets thin enough to cut. The guide walks you through the classic knife-cut tagliatelle and shows you how to fill and fold ricotta and spinach ravioli by hand. While the pasta rests, you'll learn to make tiramisu: the coffee-soaked ladyfingers and mascarpone cream layered together. The whole class runs three hours, and you're working the whole time, not watching a demonstration.

Once everything is ready, you sit at the table with the guide and her family. The tagliatelle comes out topped with a meat sauce. The ravioli is dressed with butter and sage. A welcome aperitif of Prosecco and appetizers opens the meal, and a bottle of wine (Chianti Classico, Frascati Superior, or equivalent) is shared between every two people. Coffee and unlimited water round it out. The guide gives you printed versions of the recipes so you can make these dishes at home using the technique you've learned.

Public transportation options are available nearby if you're arriving by train or bus. The class welcomes ages 14 and up. Anyone under 18 receives soft drinks instead of wine. If you have cat allergies, let the guide know beforehand.

What’s included

• A welcome aperitif of Prosecco and appetizers.
• tagliatelle and ricotta-spinach ravioli you make by hand.
• tiramisu you prepare yourself.
• a bottle of wine (red or white, shared between two people).
• unlimited water and coffee.
• printed recipes to take home.
• instruction in English, Spanish or Italian.

Before you book

Days and timesEvery dayDepartures at 12:00 and 19:00

Book up to16h before

AgesAdult (14 and older) · Under 14: can't be booked

GroupPrivate

Live guideEnglish, Spanish and Italian

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.

Prices and times updated 8 days ago

Good to know

Public transport nearbyInfants must sit on laps

Operated by La Cucina di Graziella

Is this one for you?The class asks three hours of hands-on work (rolling dough, filling ravioli, layering tiramisu), so it suits someone who wants to learn by doing rather than watch. You'll need to be comfortable getting flour on your hands and standing at a work surface for the duration.

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Top questions

What languages is the tour guided in?

Live guide in English, Spanish and Italian.

What exactly do I make during the three hours?

You make fresh pasta completely by hand (tagliatelle cut with a knife and ricotta-spinach ravioli filled and folded by you) plus tiramisu with coffee, ladyfingers and mascarpone cream. The guide teaches the technique for each one step by step.

Do I get to eat what I've made?

Yes. After you finish cooking, you sit down at the table with the guide and her family and eat the pasta you've made, topped with seasonal sauces, along with the tiramisu. The meal includes a welcome aperitif, wine, water and coffee.

Will I be able to make these dishes at home afterward?

The guide gives you printed recipes for everything you've learned, so you can replicate the pasta and tiramisu at home using the same techniques you've practiced during the class.

What if I'm vegetarian?

A vegetarian menu is available on request. Let the guide know when you book so she can adjust the recipes and toppings to suit your diet.

Is this class suitable for someone who's never cooked before?

Yes. The guide teaches from the beginning (how to build the dough, shape it, fill the ravioli), so no prior cooking experience is needed. You'll get your hands dirty and learn by doing.