Naples fresh egg pasta and tiramisù class, with diploma

What you’ll do

You start with dessert: the tiramisù has to be made first because it needs to rest. Cream, biscuits dipped in coffee, layers and cocoa, with the chef correcting as you go. Meanwhile he explains how handmade pasta is a family affair in southern Italy and what changes with seasonal ingredients.

Then the egg pasta. You knead, roll out and cut the fettuccine, then seal the ravioli using traditional techniques. Meanwhile the two sauces come together: the creamy tomato one and the one with San Marzano tomatoes and fresh basil, to dress what you’ve just made.

Once everything’s cooked, you all sit down and eat: ravioli, fettuccine with the two sauces and, to finish, the tiramisù, with a drink. You leave with a personalised diploma and the written recipes, so you can make it all again at home without guessing the quantities.

Who it’s for

For anyone who wants to go home actually knowing how to make something, not just having watched. Works for couples, groups of friends and families; groups can reach 25 people, so don’t expect a private lesson. Three hours standing with your hands in the dough: if you’re short on time or don’t fancy the counter, a shorter tour may suit you better.

What’s included

Pasta making, two sauces, diploma.

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Frequently asked questions

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