About this tour
Learn to shape three fresh pasta varieties—gnocchi, cavatelli, ravioli—from a Roman chef who'll walk you through the moves that have fed Italian families for generations. You'll master two sauces that define Roman cooking: Cacio e Pepe and Amatriciana. The 2.5-hour class wraps with lunch where you eat what your hands made, paired with wine. This isn't performance art; it's a proper cooking lesson that sends you home with recipes and the muscle memory to do it again.
Highlights
- Roll and shape three pasta types from flour and eggs
- Learn Cacio e Pepo and Amatriciana sauce foundations
- Eat your own pasta lunch with Italian wine
- Take home recipe cards for future cooking
- Chef shares nonna-tested techniques and shortcuts
- All tools and ingredients supplied
What to expect
You'll work at a table with flour, eggs, and the chef's steady hands demonstrating beside you. Expect to get your hands properly dirty—rolling, cutting, filling. The chef talks you through each paste, shows where the dough should feel soft or firm, and won't let you leave until you've got the knack. Once shapes are done, you'll cook them together, finish the sauces, and sit down to eat. It's unhurried; no one's racing the clock.
Good to know
Public transport nearby; prams welcome. Bring an apron or wear something you don't mind dusting with flour. The class moves at a learner's pace, so no prior kitchen skill needed. Recipes and a branded keepsake are yours to take away.
Tour sold and operated by Viator via Viator. Descriptions on this page are original Global Hobo summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.