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

The typical cuisine of Rome, the so-called ‘Cucina Romana,’ has some legendary pastas amongst its repertoire: Carbonara, Amatriciana, Cacio e Pepe and Gricia. With a great combination of local ingredients and toppings, like pecorino, meat 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 from scratch fresh pasta like tagliolini, gnocchi, ravioli and fettuccini.

Our Chef spent years mastering these pastas in some of Rome’s most beloved trattorias. Now he wants to show you how to re-create them at home, and to 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.