Rome: Pasta Cooking Class in a Professional Pasta Laboratory

Join a small cooking class of a maximum of 10 participants inside a real Italian pastificio (pasta factory). Chef Angelo, will teach you 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. 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.