Fresh pasta, then tiramisu, right in Rome. This hands-on masterclass teaches you how to make fresh egg pasta and a classic tiramisu in a historic Roman restaurant, guided in English by a professional chef. You also sit down to eat your own work with wine and an Italian digestif.

What I like most is that you are not stuck watching. You knead, roll, shape, and cut your pasta, and you build the tiramisu layer by layer. The second big win is the full sit-down meal, including wine or soft drink and a choice of limoncello or hot coffee, so the class ends with actual satisfaction, not just a demo and a pat on the back.

One consideration: you choose from classic sauces, but the class is not framed as sauce-making from scratch. The chefs handle the sauce cooking, so if your dream is to build every component yourself, this may feel a bit more guided than hands-on in that specific step.

Key points to know before you go

• You make both dishes: scratch tiramisu and fresh fettuccine from flour and eggs
• Chef-led, beginner friendly: even with zero prior experience, you get step-by-step help
• Small group feel: maximum 14 people, so you are not lost in the crowd
• Sauce choices are classic: Amatriciana, Cacio e Pepe, or Pomodoro e Basilico, prepared by the chefs
• It ends like a real meal: fettuccine, tiramisu, wine or soft drink, water, plus limoncello or coffee

2.5 Hours in the Heart of Rome: What You Actually Do

This is a compact cooking experience, about 2 hours 30 minutes long, built around two things Italians take seriously: pasta and dessert. You start at Via Giuseppe Zanardelli 14 (00186 Rome), and the activity ends back at the meeting point, so you are not wandering across town afterward with a bag of flour on your hands.

The rhythm matters here. You begin with tiramisu prep, then you move into pasta making, and finally you all sit down together to eat what you made. With a small group size (up to 14), the chef can actually check your work without turning it into a production line.

This also runs in English, and the day is handled with a mobile ticket. If you like your tours organized, this one keeps things simple.

Scratch Tiramisu: Eggs, Mascarpone, and Those Classic Layers

The tiramisu part is practical and very “do it yourself,” not just a tasting. You whip eggs and mascarpone into a creamy base, then you assemble the dessert using cocoa and biscuits.

Why this is a big deal: tiramisu is one of those desserts people think is either effortless or impossible. This class treats it like a craft. By the time you are layering cocoa and biscuits, you understand how the texture comes together, not just what it should taste like.

You also get a sweet finish to the meal. After dinner, you can wash everything down with limoncello or a hot coffee. If you are the type who wants Rome to end with something unmistakably Italian, this is a nice wrap-up.

Fresh Egg Pasta From Flour and Eggs, Cut Into Fettuccine

Then comes the pasta. You make dough using just flour and eggs, and you work it by hand: kneading, rolling, shaping, and cutting. The goal is simple and satisfying, you finish with fettuccine you can eat.

If you have never made pasta before, you will still be fine. The class is set up so beginners can follow along step by step, and the chefs guide you through the feel of the dough rather than demanding perfect technique on your first try. One of the clearest themes from the experience is that you come away knowing how to work with the dough, not just copying a recipe.

Also, you do not only cut fettuccine in silence. The chef introduces you to other traditional shapes. Even if you only take home fettuccine for your plate, seeing how shapes change the eating experience is useful if you ever cook again later.

A small reality check: making pasta takes some effort. Expect a little flour on your clothes and a few moments where you wonder if your dough is too sticky. Then, once you get going, you learn the difference between too wet and just right. It is hands-on in the best way.

Choose a Sauce, Then Let the Chef Cook Your Fettuccine

You pick a classic sauce from the options: Amatriciana, Cacio e Pepe, or Pomodoro e Basilico. You will then enjoy your fettuccine with that sauce once it is cooked to perfection by the chefs.

This is where the class is thoughtfully honest. The experience does not present sauce-making as part of your responsibilities. It is listed as not included, and the final meal is still full-on and delicious, with the sauce handled by the team. So you get the real pasta skill without also being tasked with building every sauce step yourself in the same session.

One practical tip from an attendee: if you are the kind of person who loves red sauces, you might enjoy choosing one for your fettuccine. That same suggestion came with the idea that other pasta shapes shown during the class can be paired with a different sauce, and red worked well alongside it.

The Chefs Matter: Leo, Furlo, and Carlotta in the Room

This masterclass really turns on the personality of the instructor. Names you may see credited for excellent teaching include Chef Leo, Chef Furlo, and Chef Carlotta.

What stands out about their teaching style is not just technical skill. It is the way they keep the room calm and focused. People specifically praised clear, encouraging guidance, plus a relaxed vibe that makes you feel comfortable trying even if pasta dough is new territory for you.

There is also a social side. You eat together afterward, so you are not spending the whole night in a classroom mood. Instead, you get to compare what everyone made, ask quick questions, and then share a table like a mini Italian dinner party.

Wine, Limoncello, and Coffee: Your Meal Includes the Best Part

The meal is part of the value, and it is not shy about the details. Once you finish cooking, you sit down for:

• Fettuccine with your chosen sauce (Amatriciana, Cacio e Pepe, or Tomato and Basil)
• Freshly made tiramisu
• One glass of white or red wine, or another non-alcoholic beverage
• Water
• A shot of limoncello or hot coffee

Two things to notice. First, you get both of the dishes from scratch, not just one. Second, the drinks are built into the experience, so you can enjoy the food without playing budget roulette mid-class.

If you do not drink alcohol, you still get options. Wine is included, but you can choose a soft drink or non-alcoholic beverage instead, and you still get limoncello or coffee as the digestif-style finish.

Price and Timing: Is $67.75 Good Value?

At $67.75 per person for about 2.5 hours, this is priced like a serious, hands-on food experience rather than a quick tasting. You are paying for three core things:

1. Instruction from a professional chef
2. The ingredient work, kneading and shaping pasta, assembling tiramisu
3. A sit-down meal built around what you made, plus drinks

The small group size (up to 14) also matters for value. In a large class, you might spend more time waiting and less time learning. Here, the format supports real participation, which is why the final results tend to come out better.

One more practical note: the experience is often booked in advance (on average, about 41 days out). That is not proof you must book immediately, but it is a hint that popular time slots can fill. If your Rome days are fixed, try to lock it in earlier rather than gambling on last-minute availability.

How to Plan Your Rome Day Around This Masterclass

This stops being a “must see” on a checklist and becomes a “make your trip taste better” plan. Because it is centered around one location, you can fit it into an easy route through the city without constantly changing neighborhoods.

Meeting point is Via Giuseppe Zanardelli 14, and it is near public transportation. So you can combine it with other nearby plans before or after. Since the class ends back at the meeting point, it is also easy to continue with your day or head back to your hotel.

Timing-wise, plan to arrive a bit early. Cooking classes are hands-on, so being on time helps you jump into the steps with the least stress and the most fun.

Also, bring clothes you can handle. You are working with dough. You do not need to dress like a kitchen chef, but you do want to wear something that can survive a flour or cocoa moment.

Who Should Book This, and Who Might Skip It

This masterclass is a great fit if you:

• Want beginner friendly cooking and clear guidance
• Like hands-on activities more than museum-style food tours
• Want an English class that still feels authentic
• Enjoy ending the day with a meal, not just a snack and a stamp

It might be less ideal if you:

• Want to make the sauce itself from start to finish, since sauce-making is not included
• Prefer a fully observational experience where you watch everything and do only a little hands-on work

If you are pairing this with other Rome highlights, think of it as your “downtime with a purpose” activity. After streets and stairs, this feels like you get to use your hands and your appetite at the same time.

Should You Book This Fettuccine and Tiramisu Masterclass?

I think you should book it if you want a genuinely participatory Rome food experience. The format does what it promises: you make fresh pasta and scratch tiramisu, then you actually eat them with wine and an Italian digestif.

If you are worried about cooking experience, do not. The class is designed so you can succeed even if you are starting from zero. And if you want a break from the usual Rome crowd pattern, this is the kind of activity that feels calmer, more personal, and more memorable because you leave with skills, not just photos.

FAQ

How long is the Fettuccine and Tiramisu Masterclass?

It lasts about 2 hours 30 minutes.

What is the price per person?

The price is $67.75 per person.

Where does the class start and end?

It starts at Via Giuseppe Zanardelli, 14, 00186 Roma RM, Italy, and it ends back at the same meeting point.

What language is the class taught in?

The masterclass is offered in English.

What dishes will I make during the class?

You will make fresh egg pasta to cut into fettuccine and you will also make tiramisu from scratch.

What sauce options do I get to choose for the fettuccine?

You can choose from Amatriciana, Cacio e Pepe, or Pomodoro e Basilico (also listed as Tomato and Basil).

Is sauce-making included?

No. Sauce-making is listed as not included, and the chefs prepare and cook the sauce for your fettuccine.

What drinks are included with the meal?

You get 1 glass of wine or another non-alcoholic beverage, plus water.

Do I get limoncello or coffee?

Yes. You can choose a shot of Limoncello or hot coffee.

Is free cancellation available?

Yes. You can cancel for a full refund up to 24 hours in advance of the experience start time.