Your pasta-making class begins with the dough and then moves to explore many kinds of pasta shapes, including tagliolini, tagliatelle, pappardelle, fettuccine, and the appropriately named maltagliati or “badly cut.”
Each participant has a single station to work from, with a wooden 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 4-course meal with treats, such as 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 its top attractions, in an ideal position for an after-meal stroll.