Naples: Pasta Cooking Class & Home Meal with Bay Views

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1/10

Duration3h

GroupUp to 10

LanguagesEN · IT

Mobile ticketAccepted

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.

Step-by-step itinerary

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.

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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