Rome: Pasta & Gelato Cooking Class in Trastevere

4.94

(1254 reviews)

What’s the experience like?

I’ll admit, I was nervous about kneading dough with strangers—my hands already sticky from the aperitivo when we started the Rome cooking class in Trastevere. The kitchen smelled like flour and basil, and our chef, Marco, greeted us with a grin and a glass of prosecco. He joked that if our pasta turned out ugly, we could blame the wine. I liked him instantly. There were maybe ten of us, all fumbling with aprons and trying to pronounce “fettuccine” without sounding like total tourists.

Making pasta by hand is messier than I thought. My dough kept sticking to the counter until Marco showed me how to dust it just right—he said his nonna would smack his wrist for wasting flour. There was this moment when someone dropped an egg on the floor and everyone just burst out laughing (including Marco). The red sauce simmered nearby, filling the room with that tomato-garlic smell you only get in Italy. It felt like we’d known each other longer than an hour.

While our pasta dried, Marco gave us a quick gelato lesson—honestly, I didn’t expect to care about gelato-making but now I can’t stop thinking about that creamy pistachio flavor. We sat down together at this big wooden table, passing plates and pouring wine like it was some family reunion. The ravioli was softer than anything I’ve made at home (not saying much), and the white sauce tasted bright from lemon zest Marco had picked up at the market that morning. I still think about that meal sometimes—especially when I’m back home staring at boxed pasta.