Rome: Trastevere Pasta Class & San Cosimato Market Food Tour

Summary

Hands-on pasta making in trastevere plus market tastings and gelato

You’ll taste warm porchetta at a family stall, pick fresh eggs in San Cosimato Market, laugh through shaping your own pasta in a cozy trattoria, and end up savoring organic gelato with new friends. Expect plenty of wine and genuine moments—Rome feels different when you’ve got flour on your hands.

What’s the experience like?

I’ll admit, I signed up for the Trastevere pasta making class mostly because I was hungry—like, properly hungry after walking all morning near Roma Termini. But it turned out to be way more than just lunch. Our guide, Marco, greeted us outside this tiny doorway on Via Natale del Grande (I almost walked past it), waving an Eating Europe sign and smiling like he’d known us for years. There were only six of us, so it felt sort of like crashing someone’s family dinner.

First stop: porchetta. Piero—I think that was his name—handed me a slice of roast pork that was still warm, with this peppery smell that hit before I even tasted it. He grinned as we tried his cheese too (I probably looked ridiculous trying to pronounce “pecorino”). Then we wandered through San Cosimato Market with Marco pointing out which eggs to pick for our dough—Concetta from one of the stalls slipped me an extra egg “for luck,” she said. The market felt alive in a way supermarkets never do; people shouting, kids darting between crates of tomatoes.

The actual pasta part at Rione XIII was messier than Instagram ever shows you. My hands were sticky with flour and I kept forgetting how to shape the ravioli right—Marco kept saying “piano piano” (slowly), laughing when my fettuccine came out uneven. But honestly? It tasted better because we made it ourselves. We sat together at this long wooden table eating Amatriciana and ravioli with sheep ricotta and lemon zest, passing around bottles of wine that never seemed to empty. Someone spilled a little and nobody cared.

We finished at a gelateria Marco called his “second home.” The pistachio gelato was so creamy I had to close my eyes for a second—he explained how you can tell real gelato by the color (not neon green). I still think about that first spoonful sometimes when I’m back home staring at supermarket ice cream. So yeah, if you’re looking for something real in Rome—and don’t mind getting flour everywhere—this day trip in Trastevere is worth it.

Step-by-step itinerary

Day 1 — Trastevere pasta making and tasting

• Meet at Via Natale del Grande 46/47
• Taste roast pork and cheeses
• Visit San Cosimato Food Market
• Pick fresh eggs for pasta dough
• Make fettuccine and ravioli at trattoria
• Enjoy pasta with wine
• Eat organic gelato and learn differences

Top questions

Where does the Trastevere pasta making class start?

The meeting point is Via Natale del Grande 46/47 in Trastevere. Look for the guide holding an Eating Europe sign.

Is unlimited wine included during the pasta making experience?

Yes, unlimited wine is included while making and eating pasta at the trattoria.

Do you visit any food markets on this tour?

Yes, you visit San Cosimato Food Market in Trastevere to pick fresh ingredients for your pasta dough.

What types of pasta do you make during the class?

You’ll make both fettuccine and ravioli filled with sheep ricotta and lemon zest.

Is there dessert included on this Rome food tour?

Yes, the tour ends with organic gelato at a local favorite gelateria.

Are vegetarian or gluten-free options available?

You can request vegetarian or gluten-free options by email before your tour date.

Can children join the Trastevere pasta class?

Yes, infants and small children can join—the tour is suitable for all fitness levels and strollers are allowed.

How many people are usually on this tour?

The activity requires a minimum of 2 guests; group sizes are small for a personal experience.

What’s included

Your day includes tastings of porchetta and cheeses at a local stall, exploring San Cosimato Food Market to select fresh eggs with help from local vendors, hands-on fettuccine and ravioli making at Rione XIII trattoria with unlimited wine or alternative drinks, plus finishing up with organic gelato—all led by an English-speaking local chef or guide.