Traditional Pasta Classes

Learn how to make authentic fresh pasta in Bologna

An authentic experience in the heart of Italy’s food capital.
Make handmade tagliatelle and tortelloni and discover Bolognese tradition in a 1-hour hands-on class.

An elegant wooden pasta board dusted with fine white flour, displaying perfectly aligned fresh tagliatelle nests in a warm egg-yellow hue, each strand slightly irregular and clearly hand-cut. The board rests on a pale stone countertop in a refined Bolognese cucina, with copper pots softly blurred in the background. Late afternoon natural light enters from the left, casting gentle, elongated shadows and subtle highlights on the silky pasta surface. Photographed at a slightly elevated angle with shallow depth of field, emphasizing the texture of the dough and flour. The atmosphere is sophisticated yet comforting, with photographic realism and a clean, minimalist composition that evokes authentic Italian culinary tradition.
A close-up of a polished wooden work surface covered with a large, smooth sheet of golden pasta dough, thin enough to catch the light yet still opaque. A traditional metal pasta wheel with a fluted edge rests beside faintly outlined tagliatelle strips, ready to be cut. In the softly blurred background, a marble rolling pin and vintage flour tin suggest a professional teaching kitchen in Bologna. Warm, diffused studio lighting from above and slightly to the side creates gentle sheen and dimensional shadows. Captured at an eye-level macro perspective with a refined, photographic realism, the mood is focused, artisanal, and quietly luxurious, ideal for conveying the precision of pasta-making courses.

Quick Info

in Bologna city center,
Duration: just one hour.
Price: 74€ per person
Max Up to 20 participants per class
Fresh handmade pasta
Traditional tasting included

Book now

A one-hour journey into Italian tradition

A refined still life of freshly made tagliatelle arranged in loose nests on a cool, veined marble slab, each strand clearly hand-cut and dusted with semolina flour. In the softly blurred background, an antique wooden pasta board and a small porcelain bowl of grated Parmigiano suggest a Bolognese teaching kitchen. Soft morning window light from the right creates delicate highlights and gentle shadows. Photographed from a slightly elevated angle with shallow depth of field and a sophisticated, poetic, photographic realism that matches an elegant Italian pasta course website.

In Italy, fresh pasta is much more than a recipe.

It's an ancient gesture, passed down through families for generations.
The sound of the rolling pin, the smell of flour, hands transforming simple ingredients into something extraordinary.

In Bologna, this tradition is still alive.

An overhead photographic view of an impeccably organized Bolognese pasta workstation: a large wooden table divided into zones with a smooth sheet of rolled pasta, neatly cut tagliatelle, plump tortelloni, and small bowls of finely grated Parmigiano, nutmeg, and fresh spinach filling. A traditional brass-handled knife and a well-worn wooden rolling pin rest diagonally, guiding the eye across the frame. Natural golden-hour light streams from a nearby window, creating long, soft shadows and a warm, inviting glow on the wood grain and pasta surfaces. The composition is balanced and architectural, with sharp focus throughout to emphasize each element. The mood is serene, studious, and sophisticated, with photographic realism that suggests a high-end, hands-on pasta course environment.

During this course, you will enter one of the most beloved gastronomic cultures in the world, part of an internationally recognized culinary heritage.

You will live an authentic experience made of: craftsmanship, tradition, conviviality, taste.

A luxurious close-up photographic scene of a deep, white porcelain plate holding freshly cooked tagliatelle al ragù, the ribbons of pasta glossy and perfectly coated in a rich, brick-red Bolognese sauce. Finely grated Parmigiano Reggiano melts delicately on top, with a few visible curls of cheese catching the light. The plate rests on a crisp linen tablecloth in an elegant dining room, with a blurred background hinting at a dark wooden sideboard and a simple glass carafe of water. Soft, warm pendant lighting from above creates gentle highlights on the sauce and subtle reflections on the porcelain rim. Captured at a three-quarter angle with shallow depth of field, the mood is indulgent, refined, and authentically Italian, emphasizing the end result of traditional pasta courses.
A sophisticated composition featuring a stack of classic Italian recipe notebooks and a neatly folded linen apron resting beside a wooden pasta board sprinkled with flour and a small pile of freshly rolled tagliatelle. A slender metal ruler and precise pasta cutter lie parallel, suggesting measured instruction and meticulous technique. The setting is a calm, high-end teaching kitchen with muted cream walls and discreet shelving blurred in the background. Soft, diffused overcast light from a large window creates an even, gentle illumination with minimal shadows, enhancing surface textures without harsh contrast. Shot from an oblique, slightly elevated angle with moderate depth of field, the photograph conveys a scholarly, atelier-like atmosphere, blending artisanal craft and sophistication to represent structured pasta-making courses in Bologna.
An elegant wooden pasta board dusted with fine white flour, displaying perfectly aligned fresh tagliatelle nests in a warm egg-yellow hue, each strand slightly irregular and clearly hand-cut. The board rests on a pale stone countertop in a refined Bolognese cucina, with copper pots softly blurred in the background. Late afternoon natural light enters from the left, casting gentle, elongated shadows and subtle highlights on the silky pasta surface. Photographed at a slightly elevated angle with shallow depth of field, emphasizing the texture of the dough and flour. The atmosphere is sophisticated yet comforting, with photographic realism and a clean, minimalist composition that evokes authentic Italian culinary tradition.

Reviews

Aya Nakamura

«An unforgettable experience: learning by doing, among friends and authentic flavors.

Mateo Garcia

«The guide was patient and passionate, making me feel right at home.

A close-up of a polished wooden work surface covered with a large, smooth sheet of golden pasta dough, thin enough to catch the light yet still opaque. A traditional metal pasta wheel with a fluted edge rests beside faintly outlined tagliatelle strips, ready to be cut. In the softly blurred background, a marble rolling pin and vintage flour tin suggest a professional teaching kitchen in Bologna. Warm, diffused studio lighting from above and slightly to the side creates gentle sheen and dimensional shadows. Captured at an eye-level macro perspective with a refined, photographic realism, the mood is focused, artisanal, and quietly luxurious, ideal for conveying the precision of pasta-making courses.

What will you do?

Get your hands in the dough

Guided by an expert teacher, you will discover how true Emilian fresh pasta is made.

During the lesson:

  • you will prepare fresh handmade tagliatelle
  • You’ll enjoy traditional tasting inspired by Bologna’s cuisine.

It's a hands-on, convivial, and fun experience.

Check the schedule

Why Bologna?

The capital of fresh pasta

Bologna is known worldwide for its culinary tradition.

Here, pasta is part of the daily culture.

Tagliatelle is one of Bologna’s signature pasta shapes. Long ribbons of fresh pasta are traditionally made from rolled dough and cut by hand. Tagliatelle and the and Bolognese sauce tell a story made of families, shared tables, and recipes passed down through time.

Participating in this course means experiencing this tradition up close.

People walking through a cobblestone piazza in Bologna with two tall medieval towers at sunset.

WHAT IS INCLUDED

The course includes:

✔ Fresh pasta practical lesson
preparation of Tagliatelle
✔ tasting of traditional first courses
✔ Artisanal dessert
✔ local wine
Water and coffee
✔ Ingredients and materials provided

Duration: just one hour.

Who is it perfect for?

This course is designed for:

Traveling couples
Families
Groups of friends
Team building
International tourists
Cooking enthusiasts

No experience necessary.

We will guide you step by step.

Book now

Where can you join the experience?

Fresh pasta on a balcony with views of the Roman Colosseum and St. Peter's Basilica.

Rome (coming soon)

The capital of Roman cuisine.

An experience dedicated to iconic recipes such as cacio e pepe, carbonara and amatriciana..

An overhead photographic view of an impeccably organized Bolognese pasta workstation: a large wooden table divided into zones with a smooth sheet of rolled pasta, neatly cut tagliatelle, plump tortelloni, and small bowls of finely grated Parmigiano, nutmeg, and fresh spinach filling. A traditional brass-handled knife and a well-worn wooden rolling pin rest diagonally, guiding the eye across the frame. Natural golden-hour light streams from a nearby window, creating long, soft shadows and a warm, inviting glow on the wood grain and pasta surfaces. The composition is balanced and architectural, with sharp focus throughout to emphasize each element. The mood is serene, studious, and sophisticated, with photographic realism that suggests a high-end, hands-on pasta course environment.

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