First-hand Experience
Pasta making class Rome
First-hand Experience
Pasta making class Rome
Susi's Review
Our First Pasta Making Class in Rome!
I absolutely loved it!
To be honest, I’ve made fresh pasta at home several times before and have eaten plenty of homemade pasta. I’m familiar with Italian cuisine and the classic Roman pasta sauces, so I didn’t expect to learn very much from this workshop.
But what can I say? I’d book it again in a heartbeat!
The two hours flew by and were enormous fun from start to finish. It was such a fantastic pasta-making experience!
The pasta class
we tested
Pasta class from
EUR 56 - 392-hour pasta-making class, including eating the pasta you made.
Book class
What You Should Know
Before You Go
- The cooking class is suitable for vegetarians. Unfortunately, it is not suitable for vegans, as the fresh pasta dough contains eggs.
- If you have any food allergies or intolerances, simply let the team know before the class begins.
- After the workshop, you'll get to enjoy the pasta you've made yourself. You can choose from a selection of classic sauces, including Carbonara, Basil Pesto, Cacio e Pepe, and Tomato Sauce.
- The pasta-making class is also great for children (6+), making it a fun activity for the whole family.
- Group sizes are kept small, allowing the chef to give everyone plenty of individual attention.
- The class is easy to follow even if your English isn't perfect.
The class begins at Ristorante Tucci (rated 4.2 on Google from more than 2,500 reviews), located right on Piazza Navona, opposite the beautiful Church of Sant’Agnese in Agone.
Once you let the staff know that you’re there for the cooking class, you’ll be welcomed with a complimentary drink – a glass of Prosecco, water or fruit juice – while everyone arrives and gets settled.
The workshop takes place in a separate area inside the restaurant, away from the main dining room, creating a relaxed and intimate atmosphere. Each participant is provided with a plate containing 80 grams of flour (you’ll learn exactly which type during the class), one egg and a fork.
The first step is to mix the egg and flour together before kneading the dough into a smooth ball. Once the dough is ready, it is rolled out until thin – but not too thin – and then carefully cut into strips of fresh fettuccine.
It all sounds quite simple, and in many ways it is. 🙂 However, along the way you’ll learn a number of useful techniques, including how to knead the dough properly to achieve the best texture and flavour, and how to shape the fettuccine so that it doesn’t break during cooking.
What to expect
The pasta class
Throughout the class, our pasta chef Constanza gave everyone plenty of individual attention, offering guidance and encouragement whenever it was needed. Despite the small group, she made sure that each participant received personal support and could work at their own pace.
After just over an hour, the fresh fettuccine is finally ready to be cooked. To make sure you are served the pasta you made yourself, you label it with your name and choose your preferred sauce before it is dropped into the boiling water.
After the class, it’s time to sit back, relax and enjoy the fruits of your labour. While your fresh pasta is being cooked in the restaurant kitchen, you’ll be served a delicious tomato bruschetta and a drink.
A short while later, your homemade pasta arrives at the table, prepared with the sauce you selected. And the experience doesn’t end there: after your meal, you’re treated to either an espresso or a glass of limoncello.
As a lovely finishing touch, you’ll even receive a certificate to take home as a souvenir. 😀
All in all, we think the class offers excellent value for money.
Whether you’re visiting Italy for the first time or already consider yourself a pasta enthusiast, this cooking class is great fun and well worth doing. We at museos can wholeheartedly recommend the experience.
Buon appetito!
Yours,
Susi
Text and image rights: © Céline Mülich, 2026
With the support of Susanne Vukan.
