Rome: Pasta Professional Lab Experience - Rome, Italy
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EXPERIENCE:

Join a small cooking class of a maximum of nine participants inside a real Italian pastificio (pasta factory). Learn how to make many types of pasta in a simple and infallible way. Be able to recreate the dishes at home.

Make handmade pasta with three different kinds of grains. The ancient Triticum Monococcum is considered the first cereal cultivated by man, around 7500 BC. Senatore Cappelli selected by Nazareno Strampelli in 1915 disappeared in the 1960s then was rediscovered thanks to a small farmer. The gluten-free Grano Saraceno (buckwheat) flour is the third flour you will use.

Receive a welcome drink and listen to an explanation of safe food cutting procedures. Create thin sheets of pasta dough colored green with spinach or brown with sour cocoa. Discover three types of ravioli and a typical Roman sauce such as carbonara, cacio e pepe, or gricia sauce. You will make one type of pasta without egg, which is vegan. Taste all of the pasta and sauces that you have made whilst sipping Italian wine. 

 

TOUR HIGHLIGHTS:

Learn how to make fresh Italian pasta inside a real Italian pastificio
Recreate these recipes at home
Taste your own pasta, fillings, and sauces with Italian wine
Experience the only cooking class in Rome inside a professional Pasta Laboratory

 

 

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