Rome: Pasta Making Class in Awarded Pastificio & Tasting

Summary

Learn to make real Italian pasta in Rome’s famous pastificio with hands-on lessons and local flavors

You’ll knead dough in a real Roman pastificio, guided by Chef Angelo as you shape fresh ravioli and fettuccine from scratch. Taste hand-cut ham and sip Italian wine before sharing your homemade pasta around the table. End with quick tiramisu—and maybe a laugh or two over your chef hat souvenir.

What’s the experience like?

Rolling dough isn’t as easy as Nonna made it look. My hands were already dusted with flour when Chef Angelo slid a bowl of spelt flour my way and said, “Try this one.” The room smelled like warm semolina and something herbal—maybe sage? There was a quiet hum from the street outside, but inside the old pastificio it felt like time had slowed down. I never thought I’d be making ravioli in a place that’s actually listed among the best pasta factories in Rome. Kind of surreal.

Angelo has this way of making you laugh even when you’re butchering your Italian (I definitely did). He showed us how to pinch tortellini just right—mine looked more like little hats than anything else, but he grinned anyway. We worked through three types of pasta, switching flours and talking about why his grandmother always used her hands instead of a machine. At one point he handed me a slice of hand-cut ham and said, “Eat!” It was salty and soft, almost sweet. I still think about that bite.

By the time we sat down to eat what we’d made—fettuccine tangled up with carbonara sauce (it was Tuesday), plus ravioli with béchamel—I realized I hadn’t checked my phone once. Someone poured wine; someone else tried to say “buon appetito” and got teased for the accent. The tiramisu came together fast at the end—just coffee, mascarpone, cocoa—but it tasted better because we’d all had our hands in something together. Oh, and they gave us these chef hats with their logo on them. Mine’s crumpled now at the bottom of my bag but I can’t throw it out.

Step-by-step itinerary

Day 1 — Learn to make fresh artisan pasta

• Meet Chef Angelo at pasta workshop
• Learn to make handmade pasta with various flours
• Prepare thin puff pastry
• Learn safe food cutting procedures
• Make three types of ravioli and tortellini
• Make fettuccine with Italian sauces
• Cook all pasta and sauces
• Taste hand-cut homemade ham
• Enjoy Italian cheese and Prosecco appetizer
• Sip Italian wine while eating pasta
• Prepare express tiramisu dessert
• Receive professional chef's hat souvenir

Top questions

How long does the Rome pasta making class last?

The class typically lasts around 3 hours including cooking and tasting.

Is the pasta class suitable for gluten-free or vegan guests?

Yes, they can accommodate gluten allergic guests and vegan guests if notified in advance.

Where is the pasta workshop located in Rome?

The class takes place inside an actual pastificio (pasta factory) recognized among Rome’s top ten.

What types of pasta will I learn to make?

You’ll make several types including ravioli, tortellini, fettuccine, using different flours like spelt and buckwheat.

Are drinks included during the cooking class?

You’ll get water plus a glass of bottled Italian wine during your meal.

Do I get to eat what I make during the lesson?

Yes—all participants cook and eat their own handmade pastas together at the end.

Is there dessert included in this Rome cooking class?

An express tiramisu is prepared as dessert at the end of the lesson.

Is public transportation nearby?

Yes, public transportation options are available close to the venue.

What’s included

Your day includes hands-on lessons with Chef Angelo inside one of Rome’s best-known pastificios, all ingredients for making multiple types of fresh pasta using various flours, safe food cutting tips, a tasting of Italian cheese paired with Prosecco plus hand-cut ham appetizers during class, water and a glass of bottled Italian wine with your meal, dessert tiramisu prepared on-site, and an exclusive Pastificio Faini chef hat as a keepsake before you head home full (and probably flour-dusted).