Rome: Fresh Pasta & Tiramisu Cooking Class near Termini

Summary

Learn pasta and tiramisu secrets with a Roman chef near Termini

You’ll knead fresh dough by hand in Rome, roll fettuccine, shape ravioli with your own filling, then build layers of tiramisu under your chef’s watchful eye. Expect laughter, flour everywhere, local tips from your instructor—and a real Roman meal you’ll share with new friends at the end.

Step-by-step itinerary

Day 1 — Make fresh pasta and tiramisu

• Learn fresh pasta dough secrets
• Shape fettuccine and ravioli
• Prepare traditional tiramisu layers
• Enjoy homemade pasta and tiramisu

Top questions

Where is the cooking class located in Rome?

The class takes place near Termini Station in central Rome.

What dishes do you learn to make?

You’ll make fresh fettuccine, ravioli with butter and sage sauce, and classic tiramisu.

Is there an English-speaking chef?

Yes, the professional chef conducting the class speaks English.

Are all ingredients provided?

All ingredients and equipment are included in the cooking class.

Is bottled water available during the class?

Bottled water is provided for participants during the class.

Is this cooking class accessible for wheelchairs or strollers?

Yes, the venue is wheelchair accessible and allows prams or strollers.

Can infants participate or attend?

Infants can attend; specialized infant seats are available if needed.

Do you get to eat what you cook?

Yes, after cooking you sit down to enjoy your homemade pasta and tiramisu with fellow participants.

What’s included

Your experience includes use of an apron so you can get messy without worry, all necessary utensils and equipment for making pasta and tiramisu from scratch, bottled water throughout the class to keep you refreshed, guidance from a professional English-speaking chef who shares family stories along with recipes, plus your finished fettuccine (with choice of three sauces), ravioli with butter and sage sauce, and homemade tiramisu for dessert—all enjoyed together at the end of your lesson near Termini Station.

What’s the experience like?

The first thing I noticed was the soft thump of dough hitting the wooden table, not some fancy kitchen but a bright space just a few minutes from Termini Station. Our chef, Marco, had flour on his shirt and a grin that made me feel like I’d wandered into someone’s family kitchen by accident. He showed us how to mix eggs and flour—nothing measured out perfectly, just by feel. The smell was this warm, eggy cloud that stuck to my hands for hours.

I thought making pasta would be harder, honestly. But Marco kept saying “piano piano”—slowly, slowly—while we rolled out sheets for fettuccine and tried (badly) to pinch ravioli shut without everything squishing out. Someone asked about the butter and sage sauce, and he told us it’s what his grandmother always used because it doesn’t hide the pasta flavor. There was bottled water on the table but I mostly remember laughing when my friend tried to say “mascarpone” with an American accent—Marco nearly dropped his spoon.

Tiramisu came next, layering espresso-soaked ladyfingers with creamy mascarpone. The coffee smell hit me before anything else—way stronger than what I make at home. We all sat down together at this long table, forks clinking against plates while people swapped stories about their trips around Italy. It felt less like a class and more like being invited in for Sunday lunch somewhere you don’t quite belong but are happy you showed up anyway. I still think about that first bite of ravioli—soft edges, buttery sage—and how quiet everyone got for a second after tasting it.