Roman Pastas (Cacio e Pepe, Carbonara & Amatriciana or Gricia) | Private

The typical cuisine of Rome, or the ‘Cucina Romana,’ has some legendary pasta dishes in its repertoire: Carbonara, Amatriciana, Cacio e Pepe and Gricia. With a great combination of local ingredients and toppings, like pecorino, guanciale and eggs, by the end of this class, you will master the art of making a delectable sauce with some enjoyable homemade pasta!

Gnocchi and fettuccini

We will teach you to excel at Roman pasta dishes, and in particular, how to make fresh pasta like tagliolini, gnocchi, ravioli and fettuccini from scratch. Our chefs spent years mastering these pastas in some of Rome’s most beloved trattorias. Now they want to show you how to re-create them at home and combine them with the best Roman recipes. To conclude this class, all the dishes made will be enjoyed as a pasta feast in a 17th century palazzo behind Piazza Navona or at our new cooking school near the Pantheon. Shorter than our other classes, this class is designed for those looking for a fun hands-on activity and a fantastic lunch in a beautiful location.