Cooking Classes
The art of fresh pasta in my kitchen in Rome
5.0
We’ll start by making the fresh pasta dough, which we’ll use to create agnolotti stuffed with spinach and ricotta, served with a delicate tomato and basil sauce. With the leftover pasta, we’ll then make maltagliati, making the most of every ingredient in keeping with the Italian tradition of ‘wasting nothing’, which will form the basis of a creamy and flavourful pasta e fagioli. We’ll round off the experience with handmade potato gnocchi, served with a rich Amatriciana sauce.
Total: €135.00
€68.00 per child
Translated from Italian•
Fabiana e Angelo -
Cindy & Neil -
Kristin Elliott -
Tamzin, Australia -
Maria victoria -
Total: €135.00
€135.00 per guest