Sorrento: Pasta Making Class & Wine at Nonna Flora Kitchen

Summary

Hands-on pasta making in Sorrento’s heart with local flavors

You’ll roll fresh pasta dough in a warm Sorrento kitchen, guided by locals who make you feel instantly welcome. Create classic spaghetti and ravioli from scratch, pair them with regional wines, then linger over homemade tiramisu and strong Neapolitan coffee. Expect laughter, honest flavors, and a sense of belonging that stays with you long after lunch ends.

Step-by-step itinerary

Day 1 — Hands-on pasta making class

• Arrive at Nonna Flora cookery school
• Receive welcome cocktail
• Prepare fresh pasta shapes from scratch
• Cook traditional local sauces
• Enjoy handmade spaghetti with red sauce
• Enjoy handmade ravioli with white sauce
• Eat tiramisu dessert
• Drink paired wines with meal

Top questions

Where does the pasta making class take place?

The class is held at Nonna Flora Cookery School in Sorrento’s historic center.

What types of pasta do you make during the class?

You’ll make handmade spaghetti with red sauce and ravioli with white sauce.

Is wine included in this Sorrento pasta class?

Yes, local wine is served during your meal along with craft beer if you prefer.

Are children or infants allowed at the cooking class?

Infants are welcome; they can ride in a stroller or sit on an adult’s lap.

Do I get to eat what I cook?

Yes—you’ll enjoy all three courses you prepare together during lunch at the school.

Are digital photos included?

A photographic report of your lesson is included and sent digitally afterward.

Is there a vegetarian option available?

The reference content doesn’t specify vegetarian options; check directly if needed.

How long does the pasta making experience last?

The exact duration isn’t listed but expect several hours for hands-on cooking plus lunch.

What’s included

Your day includes a welcome drink on arrival (limoncello or cocktail), all ingredients for hands-on pasta making at Nonna Flora Cookery School in Sorrento’s center, use of an apron during class, bottled water throughout, local craft beer or wine paired with your meal, Neapolitan coffee after dessert, digital photos from your lesson—and of course a full tasting lunch featuring everything you’ve cooked together before heading out into town again.

What’s the experience like?

I’ll admit it: I was nervous about kneading dough in front of strangers. The kitchen at Nonna Flora is right in the middle of Sorrento’s old town, and it smells like flour and basil even before you walk in. Our guide—Francesca, who actually grew up nearby—handed me a limoncello spritz as soon as I arrived, which helped. There were aprons everywhere and someone’s playlist humming quietly under the chatter. I still remember how the marble countertop felt cool under my palms when we started rolling out spaghetti.

We made two kinds of pasta (spaghetti and ravioli), both from scratch, which is harder than it looks on Instagram. Francesca showed us how to pinch the ravioli edges so they wouldn’t burst—mine looked a bit wonky but nobody cared. She laughed when I tried to say “semola rimacinata” with my American accent. The sauces bubbled away while we swapped stories—one couple was celebrating an anniversary, another guy just wanted to eat carbs without judgment. When we finally sat down together for lunch, there was local wine on the table and that red sauce tasted way better because we’d made it ourselves.

I didn’t expect to enjoy making tiramisu as much as I did (I’m usually not a dessert person), but dipping those ladyfingers into espresso felt oddly satisfying. The kitchen windows were open and you could hear scooters outside mixed with someone’s laughter inside. After coffee—Neapolitan style, strong enough to wake the dead—we toasted with limoncello again. They sent us home with digital photos of our messy hands and slightly lopsided pasta shapes. I still think about that view from the window, sunlight hitting the tiled rooftops while we ate together—felt like being part of someone’s family for an afternoon.