Naples: Pasta Cooking Class & Home Meal with Bay Views

Fresh pasta making in Naples with a local host and homemade limoncello

You’ll step into a real Neapolitan home overlooking the Gulf of Naples, learn to make three kinds of fresh pasta from scratch with a local host, and share stories over wine on the terrace. Expect laughter, hands-on cooking tips, and a relaxed dinner ending with homemade limoncello as the sun sets beyond Vesuvius.

What’s included

Your evening includes hands-on lessons making three traditional pastas—scialatielli napoletani, ricotta-stuffed ravioli, and gnocchi—plus bruschette starters and almond biscuits for dessert. You’ll share local wines throughout dinner on Giuseppe’s terrace overlooking Naples’ bay, finishing with his homemade limoncello before heading back out into the city night.

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Step-by-step itinerary

Day 1 — Learn to make fresh pasta in Naples

• Arrive at Giuseppe's house
• Enjoy view of Gulf of Napoli
• Make scialatielli pasta
• Prepare ravioli with ricotta
• Craft gnocchi with basil pesto
• Eat bruschette starter with wine
• Dine on pasta dishes with wine
• Enjoy homemade limoncello and biscuits
• Relax on terrace with views

The Experience

Giuseppe met us at his door with this big, genuine grin — honestly, I was still catching my breath from the little uphill walk (Naples is all stairs and surprises). He waved us inside, straight into his kitchen where the smell of basil and something garlicky hit me right away. There were tomatoes on the counter that looked like they’d just been picked, and he handed me an apron before I could even say “buongiorno” properly. He asked if we’d ever made scialatielli before. I hadn’t even heard of it — he laughed, said most tourists haven’t, then showed us how to roll the dough just right. My first try was… not great. Giuseppe patted my shoulder and said, “Piano piano,” which I guess means slow and steady.

We made ravioli stuffed with ricotta so creamy it almost felt wrong to fold it up. Giuseppe kept telling stories about his nonna while pouring us little glasses of local wine — red for him, white for me because I looked “too hot for red,” he joked. The sun started dipping behind Vesuvius outside the window; you could see the whole Gulf of Napoli from his terrace. It’s funny how kneading dough with strangers makes you feel like family after half an hour. There was flour everywhere by then (mostly thanks to me), but nobody seemed to care.

I didn’t expect gnocchi to be so soft when we finally sat down to eat — or that homemade pesto could taste that green. We ate bruschette first, then all three pastas one after another, passing plates and laughing when someone tried to pronounce “scialatielli” (I failed twice). Dessert was these crumbly almond biscuits dunked in icy limoncello Giuseppe made himself. He told us not to rush — Neapolitan dinners aren’t quick things anyway — so we sat there talking until it got dark enough that you couldn’t see Capri anymore across the bay. I still think about that view sometimes when I smell basil at home.

Top questions

What types of pasta will I learn to make in this Naples cooking class?

You’ll make scialatielli napoletani, ravioli stuffed with ricotta and mozzarella, and gnocchi with basil pesto.

Is dinner included in this Naples pasta cooking class?

Yes, after cooking you’ll sit down together for a full meal including all three pastas plus bruschette and dessert.

Are drinks provided during the class?

The experience includes red wine, white wine, rosé wine, aperitif drinks, and homemade limoncello for dessert.

Where does the class take place?

The class is held in Giuseppe’s private home in Naples with views over the Gulf of Napoli; address is shared after booking.

Do I need prior cooking experience?

No experience is needed; Giuseppe guides all skill levels through each recipe step by step.

Can dietary restrictions be accommodated?

Yes—just let them know about allergies or special diets when booking or before arrival.