No trip to Rome is complete without visiting a trattoria and feasting on their most famous dishes: perfectly cooked fresh pasta served with simple, local flavors. In this class Nicco Muratore will teach you the fresh pasta basics: dough preparation and kneading, rolling and shaping, and drying for storage, while you cook up classics like spaghetti carbonara with guanciale and egg yolks; tonarelli cacio e pepe with ricotta, pecorino cheese, and black pepper; and garganelli amatriciana with sungold tomatoes and guanciale and round out all that pasta with shaved fennel and celery with pistachio, parsley, and shaved grana padano; and grilled marinated peppers with whipped ricotta, mint, and anchovy.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.