In this crash course, you’ll learn how to make three typical Roman pasta dishes and the perfect fresh pasta dough from scratch. One of our expert, English-speaking chefs will walk you through the secrets to crafting decadent pasta dough and sauces in our 17th-century palazzo turned cooking school.
You’ll be greeted with a chilled glass of prosecco and freshly-made Roman appetizers to help you settle in and break the ice with the chef.
Then, it's time to get to start cooking!
Start by making fresh pasta dough from scratch. Perfecting the art of fresh pasta may seem complicated, but our seasoned chefs will make sure you’re a pasta master by the end of the session.
Now, it’s time to move on to the three Roman sauces: Carbonara, Cacio e Pepe, and Amatriciana. You’ll learn how to perfectly temper the eggs in Carbonara, strike a delicious balance of creaminess on Cacio e pepe, and fry crunchy guanciale for Amatriciana. To top off your Roman creations, our chefs will explain the classic cheese pairing for each dish, be it a tangy pecorino or salty parmigiano.
Feast on your creations in our elegant dining room while sipping on local wines or chilled soft drinks.