PASTA-MAKING CLASSES · ACROSS ITALY
Flour, eggs, and a morning to learn it by hand.
Tagliatelle in a Venice kitchen, gnocchi above the Bay of Naples, pici at a Tuscan farm table, busiate on a Sicilian terrace. Real reviews of the pasta-making classes worth your apron, all over Italy.
Worth the trip for the board alone
Three kitchens you roll pasta by hand in.
Some places you visit for the view. Venice, Sorrento and Sicily you visit for the table you set yourself: the egg dough kneaded to silk, the gnocchi off a fork, the busiate twisted on an iron rod. The classes cooks come home still talking about.
Veneto
Venice
In a kitchen a few bridges from the crowds, a Venetian host hands you flour and eggs and shows you the well, the fork, the long knead until the dough turns silk. You roll and cut tagliatelle, fold tiramisu by hand for after, and sit down to eat both with a glass of wine. The class most cooks book first, and the one they talk about longest.
- 1 Venice: Pasta and Tiramisu Cooking Class with Wine
- 2 Pasta and Tiramisu Cooking Class with Wine in Venice
- 3 Venice: Jewish Ghetto & Cannaregio Area Food Tour: Pasta Wine Gelato and More!
Campania
Sorrento
High over the Bay of Naples, the lemons are the size of fists and the gnocchi alla sorrentina comes out of the oven blistered with mozzarella. A local nonna or chef walks you through the dough, the shaping off a fork, the simple tomato sauce that makes the dish. You eat on a terrace with the sea below.
- 1 Pasta & Traditional Sorrento Cuisine with Pickup – 100% Hands On
- 2 Pasta and Pizza Master Class with Pick Up in Sorrento
- 3 Authentic Pasta & Pizza Cooking Class with Sorrento Coast Pickup
Sicily
Sicily
From a Palermo kitchen to a Taormina terrace, Sicilian pasta is its own world: busiate twisted around a thin iron rod, pasta con le sarde with wild fennel and almonds, a sauce that tastes of the island. A Sicilian host shows you the shapes the rest of Italy never learned, then sits you down to a long island lunch.
- 1 Palermo: Pasta and Tiramisu Small Group Cooking Class with Wine
- 2 Palermo: Pasta & Gelato Cooking Class in Palermo
- 3 Sea Villa Cefalù: Hands-on 4-Course Pasta Cooking Class & Wine
If you only book one
The pasta class cooks rave about more than any other.
Of every class on the site, this is the one people come home and book for their friends. The morning that turns flour and eggs into a habit.
The crowd-pleasers
The Most Popular Pasta Classes Right Now
Venice tagliatelle, Sorrento gnocchi, a Tuscan farmhouse afternoon, a Bologna sfoglia table. The mornings cooks are happiest they booked.
Start with a place
The best pasta classes, place by place.
Venice for the tagliatelle, Sorrento for the gnocchi, the Tuscan hills for the pici, Sicily for the busiate. Pick where you are headed and we will show you the classes worth your apron.
Where the pasta changes
Three Italys, three doughs to learn.
Pasta is not one thing in Italy. Start with the dough you want in your hands: the rich egg sfoglia of the north, the hand-rolled flour-and-water of the centre, or the shaped-by-thumb pasta of the south.
Venice
Silk dough, a few bridges from the crowds.
In a Venetian kitchen the lesson starts with a well of flour and a couple of eggs: the fork, the knead, the long roll until the sheet turns to silk and the light comes through it. You cut your own tagliatelle, fold tiramisu by hand for after, and sit down to eat both with a glass of wine. The class most cooks book first.
See the best Venice pasta classes →Sorrento
Gnocchi off a fork, the bay below.
High over the Bay of Naples, where the lemons are the size of fists, a local host walks you through gnocchi alla sorrentina: the potato dough, the roll and cut, the shaping off a fork, the simple tomato-and-mozzarella sauce that bubbles in the oven. You eat it on a terrace with the sea below and Vesuvius across the water.
See the best Sorrento pasta classes →Sicily
The shapes the rest of Italy never learned.
Sicilian pasta is its own world. In a Palermo kitchen or on a Taormina terrace you twist busiate around a thin iron rod, learn pasta con le sarde with wild fennel and almonds, and cook a sauce that tastes of the island and the sea around it. A Sicilian host shows you the dough by feel, then sits you down to a long island lunch.
See the best Sicily pasta classes →A day in Tuscany
Pici by hand, then a long lunch.
The Tuscan classes are the slow kind: out at a farmhouse or a hilltop kitchen among the vines, you knead flour and water and roll pici by hand, thick and uneven the way they should be. Then you sit down to a long lunch of everything you made, with the estate wine and no reason to rush back.
See the best Tuscany pasta classes →By how far you go in
How long do you want at the board?
A quick Roman drop-in and a plate to eat. A Venice half-day of pasta and tiramisu. A whole Tuscan day on a farm. Pick the one that fits the time you have and the morning you want.
Drop in
Rome, two hours and a board.A short hands-on class near the centre: roll tonnarelli, learn cacio e pepe or carbonara, then sit and eat the plate you just made. The whole of an afternoon, nothing you need to prepare for.
Half a day
Venice, pasta and tiramisu.A longer kitchen session in a canal-side home: fresh egg pasta from flour and yolk, a sauce to go with it, and tiramisu folded by hand for dessert. A glass of wine poured while you cook.
A whole day
Tuscany, a day at the farm.Out among the vines: knead and roll pici by hand at a farmhouse table, walk the kitchen garden, then a long lunch of everything you made with the estate wine. The slow, all-in version.
Bologna
The home of the rolling pin.
No city takes egg pasta more seriously than Bologna. The sfoglia is rolled by hand on a wooden board until it is thin enough to read a newspaper through, then cut for tagliatelle or folded, one by one, into tortellini around a thumb. A Bolognese kitchen, often a nonna’s, teaches you the knead and the roll, and the ragu that has nothing to do with what you have had at home.
See all 1 Bologna pasta classes →By place
Pick where you want your hands in the flour.
Venice for the tagliatelle. Sorrento for the gnocchi. Rome for the cacio e pepe. Florence for the pici. Sicily for the busiate. Bologna for the sfoglia.
More places
More towns with a board and a rolling pin.
Verona for the egg pasta, Taormina for the Sicilian shapes, Puglia’s Taranto for orecchiette, Siena and the Tuscan hills for pici. The rest of the map, ready when you are.
Three shapes, three places
Pick the shape you want to learn first.
Tortellini folded by thumb in Bologna, gnocchi pressed off a fork in Sorrento, busiate twisted on a rod in Sicily. Three doughs, three very different things to do with your hands.
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