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Workshops in Naples

Small groups · 3 hours

Naples pasta-making class: ravioli, fettuccine and tiramisù

Three hours in a kitchen in the old town learning two egg pastas rolled out with a rolling pin, no machine: ravioli and fettuccine, each with its own sauce, plus a tiramisù put together at the start and eaten at the end. You begin with tomato bruschetta on homemade bread and finish at the table with what you've made and a drink. More than twelve hundred reviews averaging 4.9: it's the highest-rated pasta class we list.

4.9(1,230 reviews on GetYourGuide) Old town
Naples pasta-making class: ravioli, fettuccine and tiramisù
Photo: Marica Massaro, CC BY-SA 4.0 · credits

Duration

3 hours

Group

small group

Languages

Italian and English

Cancellation

Free cancellation up to 24 hours before

Days

every day

Start

Old town

What you’ll do

You start backwards, with dessert. The tiramisù is assembled first, with mascarpone, savoiardi (ladyfingers) dipped in coffee and cocoa, then goes in the fridge to set while you work on the rest. Meanwhile you nibble on bruschetta with local tomatoes, put on your apron and chef's hat, and get the organic eggs, flour and rolling pin ready.

The long part is the dough: mixing, kneading, resting, then rolling the sheet out by hand, keeping an eye on pressure and thickness, the way it was done in every home before pasta machines. Fettuccine and ravioli come out of that sheet. Meanwhile you make the two sauces: butter and Parmigiano for the fettuccine, San Marzano tomato and basil for the ravioli.

At the end everyone sits down together and eats what came out, with an alcoholic or soft drink of your choice and unlimited water. The tiramisù comes last, properly chilled by now. Before you leave you get the recipes, a pasta-maker diploma with your name on it and an instant photo.

Who it’s for

Good for couples, families and solo travellers: you work side by side and the group loosens up quickly. You don't need to know how to cook. Under-18s must come with an adult. Vegetarians and vegans need to say so when booking. It isn't accessible to wheelchair users, and with three hours on your feet it's best to arrive rested.

Local tip

Book it as lunch or dinner and don't eat beforehand: between bruschetta, two pastas and tiramisù you'll leave full. The exact meeting point depends on the option chosen and comes with your confirmation, but it's in the old town: Spaccanapoli and San Gregorio Armeno pair nicely before or after. Comfortable clothes, without wide sleeves that end up in the flour.

What’s included

Starter + drink + everything you cook.

Price, availability and details come straight from GetYourGuide and are kept up to date. If you book through us, we get a small commission; it costs you nothing extra.

Frequently asked questions

What language is the class in?

The instructor speaks Italian, English, French and Spanish. You choose your language when you book. The class lasts three hours and includes everything: ingredients, professional equipment, apron and hat, the opening bruschetta, a drink and the meal of what you've made.

What do we eat at the end?

The fettuccine with butter and Parmigiano sauce, the ravioli with San Marzano tomato and basil, the opening bruschetta and the tiramisù you made at the start of the class. With unlimited water and a drink of your choice, alcoholic or not. It counts as a full lunch or dinner.

Can I cancel? And what about children?

Cancellation is free up to 24 hours before. Under-18s are welcome but must be accompanied by a parent or guardian; they can't attend alone. If you follow a vegetarian, vegan or special diet, say so when booking so the kitchen can plan for it.

Read before you go

from€50Free cancellation up to 24 hours before
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