Learn Pasta-Making in Lucca: 5-Course Class with Local Chef

You hand-cut squid ink tagliolini and shape ravioli from scratch, then eat what you made.

A 5-hour pasta-making class in Lucca's historic center where you prepare five courses (ricotta and spinach ravioli, black ravioli with salmon, squid ink tagliolini, potato gnocchi, and fettuccine or tagliatelle) plus a semifreddo dessert, all guided by a local chef using seasonal Tuscan ingredients. The class accommodates dietary needs with advance notice and is wheelchair accessible throughout.

The experience

You arrive inside Lucca's medieval walls and spend the afternoon learning to make pasta the way a local does. A skilled chef walks you through each dish: you'll fill ricotta and spinach ravioli by hand, work squid ink dough into thin tagliolini, shape soft potato gnocchi, and cut ribbon pasta for classic sauces. The five courses move from delicate filled pastas to hand-cut shapes to gnocchi, each one a different technique. Seasonal ingredients change what you cook with, so the class shifts through the year.

After you finish making each course, you sit down and eat it. The semifreddo, a crunchy almond semifreddo, comes last. The whole thing takes five hours, which means you're not rushing through. There's time to ask questions and watch the chef's hands work. A local expert leads the class in English, so you're learning directly from someone who cooks this way every day, not from a script.

The venue is inside Lucca's historic center, wheelchair accessible throughout, and the kitchen can adapt the menu to dietary restrictions if you mention them when you book. Service animals are welcome. This is a hands-on class, not a demonstration. You're the one making the pasta, so you leave knowing how to do it.

What’s included

• Hands-on instruction from a local chef in English.
• all five pasta courses you prepare plus semifreddo dessert.
• seasonal ingredients.
• the five-hour class inside Lucca's historic center.
• wheelchair-accessible venue and facilities throughout.

Before you book

Days and timesEvery dayDepartures at 10:00 and 16:00

Book up to8h before

AgesAdult (18 and older) · Under 18: can't be included in the booking

GroupUp to 15

Live guideEnglish

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 yesterday

Good to know

Wheelchair accessibleAccessible transportPets welcome

Operated by Cozymeal Cooking Classes

Is this one for you?Book this class if you have a free afternoon in Lucca and want to learn pasta-making by doing it, not watching. The five-hour format gives you time to practice each technique without rushing, and you eat everything you make at the end.

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Top questions

What exactly do I make in this pasta class?

You prepare five pasta dishes: ricotta and spinach ravioli with your choice of sauce; black squid ink ravioli filled with salmon and chives; squid ink tagliolini hand-cut and dressed with lemon and seafood sauce; potato gnocchi with creamy or puttanesca sauce; and fettuccine or tagliatelle with arrabbiata, Gorgonzola, or carbonara. You also make semifreddo al croccantino, a crunchy almond semifreddo, for dessert.

Do I need cooking experience to join this class?

No prior experience is required. The local chef guides you through each technique step by step, from filling ravioli to hand-cutting tagliolini. The class is designed for hands-on learning, so you'll pick up the skills as you go.

Can the class accommodate dietary restrictions?

Yes. The kitchen can tailor the menu to suit dietary needs and restrictions if you let them know in advance when you book. Let them know what you need and they'll adapt the ingredients and dishes.

How long is the class and what's included?

The class runs five hours and includes the full five-course menu you prepare, plus the semifreddo dessert. You make each dish and then eat it. The venue is inside Lucca's historic walls, and a local chef leads the instruction in English.