Learn how to make Pasta!


Supported by professional chefs, you will live an extraordinary experience across the food tradition, discovering the secrets of kneading, shaping and cooking the various types of pasta.

If there is a dish that characterizes our food culture in the world (together with pizza) this is PASTA! We are a country of carbohydrates lovers, it's true, but if you make pasta according the original tradition, you will make an absolutely good dish, not dangerous for your health at all!
It’s important to distinguish between handmade preparations - featured by an extraordinary quality - and the industrial ones - the type you don't know the composition of its raw materials and its working procedure. Remember we are what we eat, and investing your time in making food by yourself - if possible - instead of buying prepackaged foods at the supermarket, is healthier and cheaper.
Pasta is a food you can easily make at home, by a few ingredients, and it is also very cheap: its preparation is not difficult, but there are some little secrets about the realization of the dough and some recipes you can discover attending some courses by professional chefs - often women, famous queens of the kitchen from many generations. If pasta is a bench mark of the typical food in Italy, in Rome it acquires an even greater importance: the Roman food is very rich in first courses the world envies us, trying to imitate them, without great results.
A stay in Rome can be an occasion of living this unique experience, in order to bring with you something more in your cultural baggage, as well as some souvenirs of the city, to astonish the friends once you get back home.

Cooking lessons:
pasta in pole position One of the secrets for the realization of an optimal dish is the choice of the ingredients and the raw materials for the dough.
This is one of the first instructions of an experience of school-cooking in Rome: the explanation of the different types of flours that can be employed for the realization of the perfect dough is fundamental to obtain the wished result. Handling the dough with the hands - that will become an extraordinary dish - is an experience that makes you happy and satisfied. You really learn much more making it rather than just listening to explanations, so it is important to implement the little, but fundamental, theoretical instructions the great masters or the experts give you before offering you the flour, the water and the salt.
Everybody can stir the ingredients and form a dough, but just a few of them know the secrets indeed, and you can actually learn them attending a course in Rome, organised for the tourists who wish to deepen their knowledge of the city, also from an other point of view.
Not only the dough is important, because the shape you give it at the end is a fundamental brick of the final recipe: attention, fantasy and accuracy concur to realize the most common shapes - the ones you must cut by hand, following the indications of the masters, and those you can make by some specific instruments, but not machines, to save its consistency and peculiarities.
You have to abandon yourself to the passion and the energy of the chef for living a unique experience hard to be forgotten.

Pasta recipes by of the Roman food
What would a travel in Rome be without the tasting of some of its most famous plates? Pasta alla carbonara and the Amatriciana are surely the most imitated and known, but there are also Pasta alla gricia and Cacio e pepe - tipically Roman: they are four different but similar preparations, each one telling a one-of-a-kind aspect of the local tradition.
To know Rome means also to explore it from various points of view: not only the monuments and the architectural beauties, but also the less material and more genuine aspects are part of the cultural heritage necessary to understand a so extraordinary city.
That's why a cooking experience focused on Pasta and its preparation becomes an unmissable occasion, during a travel in Rome. The Roman tradition interprets Pasta in a very simple but creative way, with genuine ingredients easy to be found - as it was in the past -; but genuineness demands a great capacity of preparation. There are little secrets that can transform a Carbonara, an Amatriciana, a Gricia or a Cacio e pepe from good into excellent.

5 Reviews StelleStelleStelleStelleStelle

Greta - MacerataStelleStelleStelleStelleStelle
february 2018

I often visit Rome and I had never thought about attending a specific course of cooking during the vacation, until the day one of my friends convinced me to participate to a didactic cooking-show, by one of the most important chefs of the Roman food tradition. I admit I accepted without enthusiasm, and then I completely changed my ideas, because those three hours, spent kneading, cutting and cooking pasta, allowed me to discover a side of this city I had never seen, despite I have visited it many times

Guglielmo - MilanStelleStelleStelleStelleStelle
february 2018

My wife and I travel around Italy to discover the local food experiences, but those in Rome are the best ones. Maybe because first courses are my favourite ones, but having the possibility to learn how to make a real Carbonara or Gricia, by the great cooks of the Roman tradition, does not have price!

Matteo - GenoaStelleStelleStelleStelleStelle
november 2017

I am a fan of the Italian traditional food: I love every one of its elaboration and interpretation and so, if I can, I do not miss the occasion to attend seminaries and courses. When I read there were specific courses about Pasta, I could not miss this occasion, and so I took advantage of it, to make a travel in Rome to try this cooking experience. I would suggest it to everybody, to taste the excellent dishes, as only Romans can do, and to learn something more about our - sometimes maltreated - culture, too.

Oliver - Monaco StelleStelleStelleStelleStelle
july 2017

My parents are Italian, but I was born and grown in Baviera. I am a son of immigrants, so I discovered the Italian tradition by my grandmother, when I went to her's, in the summer. She had a house in the countryside of Viterbo, where she used to cook for all the day. Why do I say this? Because when I discovered there was the possibility to attend a daily cooking course dedicated you pasta, in Rome, I convinced all my family to come with me for a weekend in the Italian capital. We spent a fantastic day with the Roman cooks and I can't wait to reply the recipes learned, with my German friends!

Sofia - LatinaStelleStelleStelleStelleStelle
june 2017

I visited Fraschette just once and if I have to be sincere, food is good, but the restaurants are small and dark, but the porchetta is great!

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