Fettuccine, Ravioli and Tiramisu Making Experience in Rome

Fresh pasta is the point here, but the best part is making a meal rather than simply watching a chef work. You’ll prepare tiramisu as a group, then roll and shape fettuccine and ravioli with an English-speaking chef. You make the food yourself, and then sit down to eat it.

I like two things in particular: you get to practise two different pasta shapes, and the class ends with a full meal that includes your own cooking. The small group size, capped at 14, also gives the chef room to step in when dough gets too thin or a ravioli starts to split.

One consideration: the fettuccine sauce is chosen for you, not made by you. The location can also take a little finding, so allow time to get to the meeting point and look for the restaurant on the second floor of the market.

At a glance

• Three Italian staples: Make tiramisu together, then prepare fresh fettuccine and ricotta-and-Parmigiano ravioli.
• Pasta with a choice of sauce: Your fettuccine comes with Amatriciana, Cacio e Pepe, or tomato and basil.
• A meal at the end: Eat your pasta and ravioli, then finish with tiramisu, a drink, and water.
• A chef guides the work: The class is in English, with equipment and ingredients provided.
• A group of up to 14: A modest group size can make it easier to get help with tricky dough.
• Allow roughly three hours: Morning and afternoon sessions are offered, with prices that vary by option.

From tiramisu to pasta dough

The class begins with tiramisu, prepared as a group. Rather than saving dessert for a quick taste at the end, you start by working through one of Italy’s best-known sweets. You’ll layer the ingredients and assemble your own portion, then set it aside while you turn to the pasta.

That group start is a useful warm-up. It gives you time to settle in, meet the chef, and get comfortable working in a shared kitchen before the more hands-on pasta work begins. It also makes this a good option if you’re travelling with someone who likes food but isn’t ready to wrestle with a sheet of dough right away.

Next comes the fresh pasta. The chef demonstrates how to work the dough and roll it, then you make two shapes: fettuccine and ravioli. They call for different kinds of handling. Fettuccine asks for an even sheet and neat strips; ravioli takes more care when you add the filling and close the edges.

Your ravioli is filled with ricotta and Parmigiano. It’s a familiar, straightforward filling, but making each pocket yourself gives you a better feel for how pasta changes from dough to a finished dish. There can be a learning curve: roll too thin and the dough may tear. A chef can help fix a hole or rescue a sheet before it becomes a source of frustration.

You don’t need prior cooking skills. The class is described as beginner-friendly, and the chef leads you through the steps. Still, expect to do the work yourself. This isn’t a demonstration where you sit back and watch someone else make the pasta.

What your finished meal includes

After the cooking, you get to sit down and eat what you’ve made. Your fettuccine is served with a choice of Amatriciana, Cacio e Pepe, or tomato and basil sauce. The ravioli is cooked with butter and sage, so its filling remains the focus.

There’s one small but important distinction: you make the pasta, but not the fettuccine sauce. If you’re hoping to learn how to prepare a sauce from scratch as well, this class doesn’t include that step. It is still a satisfying way to learn pasta technique, but it’s best to book for the dough, shaping, and shared meal rather than a full lesson in Roman sauces.

The meal also includes your tiramisu, a glass of wine or a non-alcoholic drink, and a glass of limoncello or coffee. Water is provided. Additional food and drinks are not included, so don’t count on the package covering anything beyond the listed meal and beverages.

This finish matters when you weigh the price. You’re not paying only for a lesson: you receive ingredients, equipment, instruction, and a meal based on the food you’ve made. If you’re interested in cooking, that can offer more lasting value than a standard restaurant dinner. If you only want a quick pasta meal, the class will take more time and cost more than simply ordering one.

The chef and the group

The class is taught in English by a professional chef. Chefs Leo and Mimi have led sessions; the instructor may vary, so don’t book on the assumption that you’ll have a particular person. The essential point is that you’re guided through each stage, with help available when the dough doesn’t behave as planned.

That practical help can make the class more enjoyable, especially with children or first-time cooks. One common snag is rolling pasta too thin, which can leave holes. The chef can step in and help you recover, rather than letting one small mistake spoil the rest of the activity.

Groups can range from one to 14 participants. A smaller class may feel more personal, while a full group will mean sharing the room and the chef’s attention. The stated cap is still low enough to make this feel like a working class, not a large audience watching a demonstration.

The experience can suit families with older children who are happy to follow instructions and handle food. Children aged 4 to 17 must come with a paying adult. Children aged 0 to 3 are free, but infants and children still need to be included in the passenger headcount when booking.

Finding Eat and Walk Italy

The meeting point is Eat and Walk Italy, at Via Giuseppe Zanardelli, 14, 00196 Rome. Bus routes 30, 70, 81, and 87 stop at Zanardelli. Arrive 15 minutes before your session, and use the map provided with your booking to help locate the entrance.

The address can be a little confusing on arrival. The restaurant has been described as being on the right-hand side of the market’s second floor, while the ground floor is a vegetable market. If you don’t see a clear sign at street level, ask for the restaurant or the cooking-class meeting point rather than assuming you’re in the wrong place.

The activity is listed as wheelchair- and stroller-accessible. If you have particular access needs, it’s sensible to confirm the details with the provider before booking, especially if you need to know how the kitchen is arranged.

Is the price worth it?

Prices vary by session and package. The advertised starting price is $72.69, while package options show morning sessions from US$66.05 and afternoon sessions from US$71.65. Check the total for your chosen date and time before you book; the starting price isn’t necessarily the price you’ll pay.

For that cost, you get a roughly three-hour activity, ingredients, equipment, chef instruction, several dishes, and drinks. It’s a stronger value if you’re keen to learn and count the meal as part of the experience. The cooking itself is the main attraction, and the meal makes the class feel complete.

The price may feel high if you’re comparing it with a casual lunch or dinner. You’re also not learning to make the fettuccine sauce, and the class takes a sizeable portion of a day. Think of it as a cooking activity with dinner included, not a bargain way to fill up.

Morning and afternoon sessions are available. The package information describes a three-hour lesson, though another session has been listed at two and a half hours. Check the duration attached to the specific option you choose.

Who will enjoy this class most?

I’d look at this class if you want to do more than eat your way around Rome. It suits curious cooks, food-focused families with older children, and anyone who likes the idea of sitting down to a meal they helped make. You don’t need experience, but you should be willing to get involved.

It’s less suited to someone who wants a quiet, quick meal or a full cooking course that covers every part of a dish. You’ll practise pasta and tiramisu, but the fettuccine sauce is not part of the lesson. If learning a specific sauce matters to you, check that point before booking.

For a family, the mix of shared dessert preparation, individual pasta-making, and a meal together gives the session a clear rhythm. Just make sure children are comfortable taking part, and remember that anyone aged 4 to 17 needs a paying adult with them.

Should you book it?

Book this class if you want a hands-on introduction to making fettuccine, ravioli, and tiramisu, with a meal at the end and a chef there to help when the dough gets difficult. It’s a good fit for beginners and families with older children, especially if you value the cooking as much as the food.

Skip it if you’re mainly looking for a low-cost meal, want to make sauces from scratch, or have only a short window in your Rome schedule. Before booking, compare the morning and afternoon prices, check the duration for your selected option, and leave extra time to find the market’s second-floor restaurant.

FAQ

How long does the class last?

The package options describe a three-hour lesson. One session has also been listed as two and a half hours, so check the duration for the option you select.

What dishes will I make?

You’ll prepare tiramisu as a group, then make fettuccine and ravioli. The ravioli filling is ricotta and Parmigiano.

Which sauces are available for the fettuccine?

You can choose Amatriciana, Cacio e Pepe, or tomato and basil. Making the sauce is not included in the class.

What food and drinks are included?

The meal includes your fettuccine with its chosen sauce, ravioli cooked in butter and sage, tiramisu, water, and either a glass of wine or a non-alcoholic drink. You also receive a glass of limoncello or coffee.

Is the class suitable for beginners and children?

The class is beginner-friendly. Children aged 4 to 17 must be accompanied by a paying adult, and children aged 0 to 3 are free but must be included in the passenger headcount.

Where is the meeting point?

Meet at Eat and Walk Italy, Via Giuseppe Zanardelli, 14, 00196 Rome. The restaurant may be on the second floor of the market, so allow time to find it and arrive 15 minutes early.

Can I cancel for a refund?

You can receive a full refund if you cancel at least 24 hours before the activity date, using the destination’s local time.