Your pasta-making class begins with the dough, and then moves to explore many kinds of cuts of pasta, including tagliolini, tagliatelle, pappardelle, fettucini, and the appropriately-named maltagliati—“badly cut.”
Each participant has a single station to work from, with a wood board, apron, and a rolling pin. Your chef/teacher gives theoretical and practical lessons on the working and cutting of the dough.
Once the dough has been made and the pasta dishes are ready, sit down to a four-course meal with treats like bruschetta, prosciutto-wrapped veal, seasonal vegetables, and tiramisu paired with Prosecco and a glass of wine.
Once the class is complete, you are steps from central Rome and top attractions, in an ideal position for an after-meal stroll.
Eat and Walk Italy