Rome: Pasta Making Class with Wine & Italian Sauces

Summary

Roman pasta making class with local chefs sauces wine included small group hands on cooking in rome

You’ll get your hands messy learning real Roman pasta-making from local chefs in a small group setting—rolling dough, shaping ravioli, stirring up classic Italian sauces. Share laughs over stories and glasses of wine before sitting down together for a meal you helped create. It’s warm, lively, and honestly feels like being welcomed into someone’s family kitchen.

Step-by-step itinerary

Day 1 — Pasta making class and tasting

• Meet chefs at Riccardo's grandma's house
• Learn to make fresh pasta from scratch
• Prepare traditional Italian sauces
• Cook pasta varieties like ravioli and fettuccine
• Enjoy meal with complimentary wine

Top questions

Is this Rome pasta making class suitable for beginners?

Yes, no experience is needed—the chefs guide you step by step through making pasta from scratch.

What types of pasta will I learn to make?

You’ll make ravioli with ricotta filling plus fresh fettuccine and spaghetti alla chitarra.

Are vegetarian options available in this cooking class?

Yes, there’s a special menu for vegetarians—just let them know ahead of time.

Does the class include wine?

Yes, selected local wine is served throughout the experience along with coffee and water.

Where does the Rome pasta class take place?

The class is held either at Chef Riccardo’s grandma’s house or at The Cooking Lab in Rome.

How big are the groups for this cooking class?

The classes are small groups to keep things personal and hands-on.

Can children join the pasta making class?

Infants and small children can attend—the location is stroller friendly.

I have food allergies; can they accommodate?

Yes—just inform them about any food allergies or dietary restrictions when booking.

What’s included

Your day includes all top-quality ingredients for making fresh pastas and sauces, complimentary selected wine throughout the experience along with coffee and water—and after all your hard work in the kitchen, you’ll sit down together to enjoy everything you’ve prepared as a proper Italian meal before heading out into Rome again.

What’s the experience like?

"You ever tried to roll fettuccine this thin?" Riccardo grinned at me, flour dusting his knuckles. I’d never made pasta from scratch before—definitely not in Rome, or anywhere outside my own tiny kitchen. The place smelled like warm dough and sage butter, and there was this low hum of chatter from the others in our group. We were maybe eight people total, elbows bumping as we tried to knead the dough just right. Riccardo’s grandma watched us from her chair by the window, shaking her head every time someone tried to rush it. That made me slow down a bit.

Our guide (well, chef) kept us laughing—he told stories about Roman habits and why you never put cream in carbonara (I did ask, and he looked genuinely horrified). We learned how to make ravioli filled with ricotta cheese, then fettuccine and spaghetti alla chitarra. The flour got everywhere—on my shirt cuffs, even on my phone somehow—but I didn’t care. There was something kind of meditative about it, just pressing dough under your palms while the light shifted across the table. At one point Riccardo poured everyone another glass of wine and said something about “cooking with love.” I probably rolled my eyes but honestly? He wasn’t wrong.

The sauces were next: arrabbiata for a little heat, butter and sage for comfort food vibes, and carbonara that tasted nothing like what I’d had back home—so much better. When we finally sat down to eat together (with more wine), it felt less like a class and more like some odd family dinner where nobody really knew each other yet everyone was welcome. Someone tried out their Italian; Riccardo laughed so hard he nearly dropped his fork. I still think about that meal when I’m back home tossing dry spaghetti into boiling water—it just isn’t the same.