Florence
Authentic Pasta Making Cooking Class
A Tuscan chef, four courses of pasta, and the recipes in your inbox afterwards
Food & Wine, Local Culture
Why We Love it
A real lesson, not a demonstration — which flour suits which shape, which eggs make a properly enriched dough, and how to plate it when you are done.
The Experience
Three and a half hours in a Florence kitchen with a Tuscan chef who teaches in English, making enough pasta and sauce for a four-course meal. Then eating it.
The teaching goes further than most: which flour suits which pasta, which eggs make a properly enriched dough, how to mix and knead for texture, how to shape with egg and without, how to fill stuffed pasta, and which sauce belongs with what. Plating gets its own lesson at the end. Aprons, tools and the ingredients — locally sourced — are all provided.
Prosecco to start, and wine paired with three of the courses. The recipes come by email afterwards, which is the part that makes it stick.
My pick for beginners who want to be taught properly rather than watched, and for confident cooks after the technical detail — the flours, the eggs, the shaping — that a demonstration never gets to.
From $227 per person
3.5 Hours
Private
10:00 am or 5:30 pm
Highlights
What's Included
Experienced professional chefs
High quality, locally sourced, sustainable ingredients
Use of aprons and tools
Prosecco and wine pairings for three courses
Recipes sent to your inbox
What's Not Included
Transportation to the meeting location
Gratuities
Need to Know
3.5 hours, starting 10:00 am or 5:30 pm
Compass lists this as a private class — booked for your party
Priced per person
You will make several pastas and their sauces for a four-course meal, then sit down and eat it
Suitable for beginners and experienced cooks alike
Getting to the meeting point is not included
Free cancellation up to 7 days before
Pricing Details
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Need to know
Three and a half hours in a Florence kitchen with a Tuscan chef who teaches in English, making enough pasta and sauce for a four-course meal. Then eating it.
The teaching goes further than most: which flour suits which pasta, which eggs make a properly enriched dough, how to mix and knead for texture, how to shape with egg and without, how to fill stuffed pasta, and which sauce belongs with what. Plating gets its own lesson at the end. Aprons, tools and the ingredients — locally sourced — are all provided.
Prosecco to start, and wine paired with three of the courses. The recipes come by email afterwards, which is the part that makes it stick.
My pick for beginners who want to be taught properly rather than watched, and for confident cooks after the technical detail — the flours, the eggs, the shaping — that a demonstration never gets to.