Roman pasta cooking class
Join an engaging cookery course on Roman pasta dishes at my cookery school in Rome, a stone’s throw from the Caffarella Park. Make three traditional recipes, from the dough to the final “mantecatura”. Taste the Roman pasta dishes you have prepared, paired with an excellent wine.
What you’ll do
- Take the Roman pasta cooking class at our cookery school in Rome
- Make 3 Roman pasta recipes with the chef – from mixing to stirring
- Taste the dishes prepared together, with wine, water and espresso coffee
- Add a food market tour to your cooking course in Rome with a taxi ride (optional)
Price per person: from € 125
What to expect
During the Roman pasta cooking class, each participant will cook three types of Roman pasta dishes chosen from traditional recipes handed down from generation to generation, with an eye to tradition and an eye to innovative techniques.
I will explain the important difference between dry and fresh pasta. You will learn the different cooking techniques used for the two types of pasta. You will make the most famous Roman pasta recipes such as spaghetti cacio e pepe using the risotto technique or carbonara using a bain-marie egg pasteurisation method.
And how can we fail to mention Fettuccine Alfredo, the famous first course that can still be enjoyed in the restaurant of the same name that gave birth to this delicacy? You will learn how to knead them, roll them out and then cream them to perfection. Or, alternatively, you’ll learn how to prepare and cream the famous tonnarelli cacio e pepe. During our cookery courses in Rome, I’ll tell you the story behind each of these Roman pasta dishes.
2. First recipe
You’ll start by preparing the first type of pasta, making the dough for fettuccine or tonnarelli, which requires an important resting time.
3. Second recipe
Next, you’ll try your hand at a second recipe chosen from the most popular Roman pasta recipes such as spaghetti, rigatoni or mezze maniche alla carbonara, cacio e pepe or gricia. Next, you will roll out the dough previously left to rest and cut it. You will then proceed with the very delicate phase of cooking and the final mantecatura.
4. Third recipe and food tasting
I will also show you how to make a third Roman pasta recipe from the following: arrabbiata, aglio e olio, amatriciana, ricotta e pepe.
During the cooking class, you will taste the Roman pasta dishes prepared, paired with an excellent wine. At the end of the Roman cookery course, we will all relax together eating the last dish prepared comfortably seated in the dining room, in an atmosphere of joy and sharing.
The experience is temporarily suspended, due to Covid-19. Please send us your request to be updated as soon as it becomes available again.
For groups over 3 people, ask for tailor-made experience
|Where||Rome – 350 metres on foot from Colli Albani Underground Station|
|When||Monday to Saturday subject to availability – duration 3 hours|
|Start time||10 a.m.
Flexible start time by agreement with the Expert
|What’s not included||
Price per person:
- € 125 – Roman Cooking Class
- € 160 – Cooking Class + Food Market Tour
Italia Delight allows you to book tailor-made food and wine experiences and foodie holidays with top Italian Food Experts.
- Create your own customised tour with this Roman pasta cooking class.
The Food Expert:
Ciao! I am a certified Personal Chef, Chef instructor and Caterer from Rome. In 2014 I founded my cooking school in Rome, with the intent to create a multifunctional space linked to food, cooking and everything that revolves around it. In addition to the original idea of a cookery school, it has become a concert space, a coffee bar opened every Sunday morning and the location for photo shoots, populated by established professionals who have animated and continue to animate the project with passion and enthusiasm.
Cancellation policy: all bookings for the Roman pasta cooking class can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.
Ciao! I am a certified Personal Chef, Chef instructor and Caterer from Rome. I am also a certified English/Italian translator. In 2011 I obtained a diploma as Personal Chef at Gambero Rosso. I was co-founder of the Italian Food Blogger Association – AIFB. I have also worked for a popular food magazine, taken part in tv food programmes and published my recipes in various food magazines and recipe books.
In 2014 I founded my cooking school in Rome, with the intent to create a multifunctional space linked to food, cooking and everything that revolves around it. In addition to the original idea of a cookery school, it has become a concert space, a coffee bar opened every Sunday morning and the location for photo shoots, populated by established professionals who have animated and continue to animate the project with passion and enthusiasm. I love bringing my background and experience to the classroom, creating for you a fun way to fine-tune your culinary skills and a great way to spend time together in a warm and relaxed atmosphere.
Cooking for me is an extraordinary experience and it means taking my students by the hand to a joyful place where they can feel free and happy to learn in a creative way.