Make Fresh Pasta by Hand in Puglia: Monastery Dinner

Your hands shape the pasta. Anna's stories shape the evening.

This three-hour class in a centuries-old Puglian monastery teaches you to make fresh pasta by hand, using age-old techniques and simple local ingredients. You knead and shape the dough entirely without machines, then move to the monastery's scenic terrace for a three-course dinner of regional specialties (focaccia, orecchiette or pasta with turnip tops, and tiramisù), while your host shares stories about Puglian culture and the monastery's history. Live instruction in English or Italian. Children and families welcome.

The experience

You arrive at the monastery and meet Anna, who walks you through the fundamentals of traditional pasta-making. There are no machines here. Just your hands, flour, and the techniques generations of Puglian cooks have used. Whether you've never kneaded dough or you cook regularly, the pace stays relaxed and focused on what your hands are learning. You'll shape fresh pasta entirely by feel, guided through each fold and press. The goal isn't perfection. It's understanding how the dough responds and why these methods have endured.

Once the pasta is ready, you move to the monastery's terrace overlooking the Apulian landscape. Anna brings out the three-course meal: Apulian focaccia with mortadella and cheese to start, then your freshly made pasta dressed with either meat sauce or turnip tops and stracciatella, and tiramisù to close. Wine accompanies the meal. As you eat what you've just made, Anna talks about her culinary roots, the history of the monastery itself, and what food means in Puglian culture. The setting (golden light or stars, depending on the season) is part of the experience, but the real anchor is the food and the conversation.

What’s included

• Hands-on instruction in traditional pasta-making using no machines.
• a three-course dinner featuring Apulian focaccia, fresh pasta you've made, and tiramisù.
• wine with the meal.
• access to the monastery's scenic terrace.
• stories from your host about Puglian culture and the monastery's history.
• live guidance in English or Italian.

Before you book

Days and timesEvery dayDeparts at 17:00

Book up to2d before

AgesAdult (8 and older) · Under 8: can't be included in the booking

GroupUp to 10

Live guideEnglish 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 yesterday

Good to know

Stroller friendly

Operated by eatwith

Is this one for you?The evening moves at a deliberate pace (you spend real time with the dough and then with the meal), which is what makes the learning stick and the conversation flow. If you prefer faster-paced activities or standing for long stretches, this class is built around sitting, kneading, and lingering instead.

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Top questions

What languages is the guide in?

Live guide in English and Italian.

What exactly do I make during the pasta-making part of the class?

You learn to knead and shape fresh pasta entirely by hand using traditional techniques. The pasta you make becomes part of your three-course dinner. You'll eat orecchiette or pasta with turnip tops and stracciatella, prepared from the dough you've just worked.

Is this class suitable if I've never cooked before?

Yes. Anna's approach is designed for complete beginners as well as people with cooking experience. The instruction is hands-on and relaxed, and there's no expectation of restaurant-quality results. The focus is on learning the technique and enjoying the process.

Can I bring children or family members?

Children are welcome and the experience is family-friendly. Infants and small children can use a pram or stroller. If anyone in your group has food allergies or dietary restrictions, let the host know when you book so she can adjust the menu.

What's included in the three-course dinner?

The meal starts with Apulian focaccia with mortadella and cheese, moves to your freshly made pasta with either meat sauce or turnip tops and stracciatella, and finishes with tiramisù. Wine accompanies the courses, and the meal is served on the monastery's terrace.

How long does the whole experience take?

The class runs for three hours total, from the pasta-making workshop through the three-course dinner and conversation on the terrace.