Fresh pasta making

Mix, knead and roll your own pasta dough, shape it by hand, then sit down and eat it.

  • Gătit
  • 2–3h
Fâșii de paste proaspete ieșind din mașina de paste
Fișa 2 din 4

What you do

You start with a well of flour and a few eggs, and a chef shows you how to bring them together into a smooth dough. While it rests you make a simple sauce, then roll the dough by hand or through a machine and cut and shape it: tagliatelle, ravioli, orecchiette or whatever the kitchen is known for. The best part comes last, when everyone sits down together to eat what they made, often with a glass of something on the side.

What you take home

A full stomach, the recipes and the knack of making dough by feel. Some kitchens send you home with extra pasta too.

Who it suits

Food lovers, client evenings and teams who like to finish with a shared meal. Larger cookery schools can host a whole team at once.

The practical bits

This is an activity format, not a specific class. Tell us your city and date and we find a host who runs it, with real dates and a per-person price.

Fișa 3 din 4

Where you can book this

Pick a city to ask for it there. Not listed? Any city in the world works: tell us where you are and we find the host.

Typical prices

  • Typically ≈ 135 - 195 USD pp in Londra
  • Typically ≈ 220 - 263 USD pp in Paris

Middle half of per-person prices across classes we have researched there, shown in your currency (≈). Your quote depends on the host, date and group.

Get options: Fresh pasta making

Tell us your city, date and headcount. We find hosts who run it there and reply within one working day.

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