Rome: Pasta & Tiramisu Cooking Class with Chef & Meal

Summary

Learn to shape pasta and layer tiramisu in a lively Roman kitchen

You’ll roll fresh pasta dough by hand in Rome’s heart, guided by a local chef who shares family stories as you knead and shape fettuccine and ravioli. After learning the secrets behind classic tiramisu (and tasting plenty along the way), you’ll sit down for a lively meal with new friends — laughter included.

What’s the experience like?

“Don’t worry, nobody gets it right the first time,” our chef Marco grinned as I tried (and failed) to roll my fettuccine dough into something that looked less like a map of Italy. The kitchen smelled like flour and espresso — honestly, I hadn’t realized how much you could smell anticipation. There were six of us, sleeves dusted white, trading nervous jokes while Marco showed us how to coax the dough into ribbons. He had this way of clapping his hands for attention that made me want to listen more closely. I think he said his grandmother still makes pasta every Sunday — or maybe I misheard through the laughter.

I didn’t expect to enjoy stuffing ravioli so much. You get this squish between your fingers when you press the edges together — a little messy but kind of satisfying. Someone asked about the difference between Roman and northern Italian pasta, and Marco launched into a story about his uncle’s stubbornness over eggs versus water in dough. The whole thing felt less like a lesson and more like being adopted by an Italian family for an afternoon. When we finally sat down around the table, passing plates of our own fettuccine and ravioli, it was loud in that good way — forks clinking, people asking for seconds, someone accidentally dropping a spoon (that might’ve been me).

Tiramisu came last. Layering mascarpone over ladyfingers soaked in espresso — the smell alone almost made me forget how full I already was. Marco joked that “tiramisu” means “pick me up,” which got a few tired laughs from the group. I tried saying it with an Italian accent; he laughed and told me not to quit my day job. There’s something about sharing dessert you made yourself with strangers who suddenly feel familiar… I still think about that creamy bite mixed with coffee bitterness.

Step-by-step itinerary

Day 1 — Hands-on Italian cooking class

• Learn to make fresh pasta dough
• Shape fettuccine and ravioli
• Prepare classic tiramisu dessert
• Enjoy meal with fellow participants

Top questions

Is this cooking class in central Rome?

Yes, the class takes place in Rome city center.

What dishes do we make during the class?

You’ll make fresh pasta (fettuccine & ravioli) plus classic tiramisu.

Do I need any cooking experience?

No experience needed — beginners are welcome.

Is lunch included?

Yes, you’ll eat the pasta and tiramisu you prepare during the class.

Are all ingredients provided?

Yes, all ingredients and equipment are included.

Is the venue wheelchair accessible?

Yes, all areas are wheelchair accessible.

How big is each group?

The class is small-group for a friendly atmosphere.

Who teaches the class?

A professional chef instructor leads the session.

What’s included

Your afternoon includes all ingredients and equipment, hands-on guidance from a professional chef instructor in central Rome, use of apron and utensils during class, plus a shared meal where you’ll enjoy your handmade fettuccine, ravioli, and tiramisu together with fellow participants before heading out into the city again.