Which regional Italian pasta shape should I learn during my pasta making class in Italy?

The honest answer: the pasta shape of the Italian region your villa is in, taught by a chef who grew up making it. Each Italian region has its own signature repertoire — Tuscany teaches pici hand-rolled and pappardelle al ragù di cinghiale, Emilia-Romagna teaches tagliatelle and tortellini hand-pinched in capelletti shape, Lazio teaches bucatini all'amatriciana and tonnarelli cacio e pepe, Liguria teaches trofie and corzetti stamped, Puglia teaches orecchiette pulled with a thumb and cavatelli, Sicily teaches busiate twisted around a needle and anelletti baked, Veneto teaches bigoli pressed through a torchio, Campania teaches scialatielli and paccheri. If your accommodation is in Tuscany you take home Tuscan technique; if it's in Puglia you take home Pugliese technique. That is the entire premise of doing the pasta making class IN Italy rather than at home.

How long is a pasta making class in Italy with a private chef?

The pasta making class itself runs two full hours of hands-on workshop in your villa, taught by an Italian chef one-on-one with your group. After the workshop the chef cooks dinner with the pasta you produced (about one to two more hours). Total: roughly three to four hours from the moment the workshop starts to dessert. The chef arrives forty minutes early to set up each guest's pasta station and stays after dinner to handle the clean-up — total presence in your accommodation is around four to five hours. The format is identical across Italian regions, only the pasta shapes and the regional sauces change.

Can the pasta making class focus on the pasta of a specific Italian region?

Yes — and that is the design. We dispatch a chef from the region your villa is in, so the pasta repertoire is automatically aligned with the place you are travelling: Tuscan chef for Tuscan villas, Pugliese chef for Pugliese villas, Sicilian chef for Sicilian villas. If you have a specific request (e.g. you are in Tuscany but want to learn Emilian tortellini because that is what you eat at home), flag it at booking — we can match you with a chef trained in that specific tradition if available, or arrange a guest chef from another region for an additional travel cost. The default and the recommendation is: learn the pasta of the region you are physically in.

How does pasta vary by region in Italy?

Dramatically. Northern Italy (Emilia-Romagna, Veneto, Lombardy, Piedmont) historically uses egg pasta with '00' flour because eggs and dairy were abundant — hence tagliatelle, pappardelle, tortellini, agnolotti, plin. Southern Italy (Puglia, Sicily, Calabria, Campania, Basilicata) historically uses durum semolina with water because eggs were a luxury — hence orecchiette, cavatelli, busiate, fileja, paccheri. Central Italy (Tuscany, Lazio, Umbria, Marche) sits between the two — Tuscany favours water-based pici and egg-based pappardelle, Lazio favours egg-based tonnarelli and tube-shaped bucatini. The pasta making class teaches your villa region's tradition specifically — its flour ratios, its kneading rhythm, its rolling thickness, its sauce pairings — not a generic Italian pasta lesson.

Are the recipes printable for any pasta shape I learn during the Italian pasta making class?

Yes. Every guest takes home printed recipe cards in English for the two regional pasta shapes taught during the workshop plus the two regional sauces paired with them. Digital versions follow by email after the class with detailed flour-and-egg ratios, kneading times in minutes, resting times, rolling thickness in millimetres and cooking times in salted water. You also get a regional flour-sourcing note: which Italian flour brands to look for in your country (Caputo '00', De Cecco semolina, Mulino Marino, Molino Quaglia), and where to find genuine durum semolina if you bought home an orecchiette technique from Puglia or a busiate technique from Sicily. Past guests have replicated tonnarelli cacio e pepe from Lazio, trofie al pesto from Liguria and orecchiette con cime di rapa from Puglia successfully at home.

Is the pasta making class beginner-friendly anywhere in Italy?

Fully beginner-friendly across every Italian region — the pasta making class is designed for guests who have never touched dough before. The chef breaks down every step of the regional shape (well in the flour for tagliatelle, hand-pulling for orecchiette, twisting around a needle for busiate, hand-rolling thick noodles for pici, stamping for corzetti) and demonstrates each technique before letting you try. Mixed groups of total beginners and confident home cooks work perfectly because the chef adjusts the pace per guest. Children from age 6+ can join the simpler steps depending on the region — pinching tortellini in Emilia-Romagna, rolling pici in Tuscany, pulling orecchiette in Puglia, decorating the regional dessert.

Where in Italy does the pasta making class take place?

Inside your own accommodation — anywhere in Italy. The italian pasta cooking class happens in villa rentals, villas, holiday apartments, masserie, casali and private farmhouses across every Italian region: Tuscany (Chianti, Val d'Orcia, Maremma, Lucca, Pisa), Emilia-Romagna (Bologna, Modena, Parma, Reggio Emilia), Lazio (Rome countryside, Castelli Romani, Tuscia), Liguria (Cinque Terre, Riviera di Levante, Riviera di Ponente), Puglia (Salento, Valle d'Itria, Gargano), Sicily (Palermo, Catania, Taormina, Noto, Modica), Veneto (Verona, Treviso, Lake Garda), Campania (Amalfi Coast, Sorrento, Capri), and beyond. The chef travels to your accommodation with all the regional flour types, eggs, equipment and workshop materials. If your villa kitchen is too small for groups of 8+ we arrange the class in a partner kitchen nearby on request.

Is the italian pasta making workshop fully hands-on or just a chef demo?

Fully hands-on, no demo. Every guest has their own pasta-making station with the right regional flour, eggs (or water for semolina pastas), a wooden board, a rolling pin and the shape-specific tools (knife for ribbon pasta, ravioli stamp for filled pasta, finger-board for cavatelli, needle for busiate, stamp for corzetti) in front of them. You knead your own dough, you cut your own sheets, you shape your own pasta. The chef demonstrates each regional technique once for the group, then walks the table guiding each guest individually — correcting hand pressure for orecchiette, dough hydration for tortellini, rolling thickness for pappardelle. The pasta on your plate at dinner is the pasta you made yourself in the workshop.

Can the pasta making class be vegetarian, vegan, gluten-free or allergy-safe in any Italian region?

Yes — across every Italian region. Pasta making class menus adapt fully. Vegetarian (no meat-based regional ragù, swap to vegetable ragù or porcini in Tuscany, melanzane in Sicily, ceci e gamberetti in Liguria); vegan (egg-free pasta dough using just '00' flour, semolina and water — naturally vegan for the semolina-based southern shapes like orecchiette, cavatelli, busiate, trofie, fileja — same kneading technique, dairy-free regional dessert); gluten-free (rice flour or chickpea flour pasta with adapted regional shape, GF savoiardi or panna cotta in dessert depending on region); lactose-free (no parmigiano, no mascarpone, no fresh ricotta). Coeliac kitchens require dedicated cross-contamination protocols — flag it explicitly at booking. The chef adapts the regional workshop content to your dietary profile.

Pasta Making Class in Italy: regional pasta traditions taught in your villa, by a chef from that region

Searching for a pasta making class in Italy? Whichever Italian region your villa is in — Tuscany, Emilia-Romagna, Lazio, Liguria, Puglia, Sicily, Veneto, Campania or elsewhere — Chef On Demand dispatches a local chef from THAT region for a private two-hour italian pasta cooking class at each guest's own station. The pasta repertoire matches the place you are physically in: pici and pappardelle if you booked Tuscany, tagliatelle and tortellini if you booked Emilia-Romagna, bucatini and tonnarelli if you booked Lazio, trofie and corzetti in Liguria, orecchiette in Puglia, busiate in Sicily, bigoli in Veneto, scialatielli in Campania. Not a generic Italian pasta lesson — the regional pasta of where you are. After the italian pasta making workshop the chef cooks a sit-down dinner with the pasta you produced, paired with regional wines and a regional dessert. From €120 per adult, €60 per child.

The Italian pasta-making atlas: every region of Italy, its signature shapes, your villa, your chef

A hand-picked network of local Italian chefs across the entire country — Tuscan chefs in Chianti and Val d'Orcia, Emilian chefs in Bologna and Modena, Roman chefs in Lazio, Ligurian chefs in Cinque Terre, Pugliese chefs in Salento and Valle d'Itria, Sicilian chefs in Palermo and Taormina, Venetian chefs around Verona and Lake Garda, Campanian chefs on the Amalfi Coast. We dispatch the one closest to your villa so the pasta repertoire is genuinely the pasta of that region: pici from a chef who grew up hand-rolling pici, orecchiette from a chef who has pulled orecchiette since she was eight, tortellini from a chef whose grandmother trained him on capelletti folds.

Two hours of hands-on italian pasta making workshop in your villa, then the dinner the chef cooks with what you produced — two regional antipasti, two pasta courses with two regional sauces, a regional dessert paired with regional wines (optional add-on). The pasta on your plate is the pasta you rolled yourself an hour earlier. No demo. No show. The most regionally authentic pasta making class in italy that you will book.

How a regional Italian pasta making class works: workshop first, dinner after

This italian pasta cooking class is fully private — one local Italian chef, your group only, no shared workshop, no other guests rolling alongside you. For three to four hours the chef stays in your villa and runs both the regional pasta making workshop and the dinner himself.

Hours one and two · the regional pasta making workshop. The chef sets up a personal station for each guest with the FLOUR appropriate to the regional shapes you will produce — '00' Italian flour for egg-based ribbon pastas (tagliatelle, pappardelle, tonnarelli, fettuccine), durum semolina for water-based southern shapes (orecchiette, cavatelli, busiate, trofie, fileja, pici), mixed flours for filled pastas (tortellini, ravioli, agnolotti, anolini). He demonstrates the regional technique once — the well in the dough, the kneading rhythm, the resting time, the rolling thickness, the shape-specific final movement (a pull for orecchiette, a twist around a needle for busiate, a press for corzetti, a roll between two palms for pici, a fold into the navel for tortellini) — then walks the table guiding each guest individually. Every guest works their own dough. Every mistake corrected one-on-one. Real regional teaching, not a chef demo.

After the workshop · the regional dinner. While you wash flour off your hands, the chef plates two regional antipasti, brings two regional sauces to a simmer (cime di rapa with anchovies in Puglia, ragù alla bolognese in Emilia, pesto genovese in Liguria, cacio e pepe in Lazio, sarde con finocchietto in Sicily, ragù di cinghiale in Tuscany, ragù alla napoletana in Campania, ragù d'anatra in Veneto), drops your fresh pasta into salted water and serves the dinner course by course on your patio. The dessert is also regional — tiramisù in Tuscany or Veneto, panna cotta in Emilia, cannoli in Sicily, sfogliatella in Campania, pasticciotto in Puglia, panforte in some Tuscan villas. He clears the kitchen, you leave with printed recipe cards plus digital flour-ratio notes for replicating the regional shapes at home.

What happens during your pasta making class in Italy, step by regional step

A three-to-four-hour evening structured as a private regional masterclass with dinner at the end. The chef arrives forty minutes early to set up each pasta-making station with the flour and tools appropriate to your region: '00' flour and ravioli stamps for an Emilian tortellini workshop, durum semolina and finger boards for a Pugliese orecchiette workshop, semolina and a busiate needle for a Sicilian busiate workshop, '00' flour and a rolling pin for a Tuscan pappardelle workshop, '00' and a torchio press for a Veneto bigoli workshop.

Workshop minutes 0-30 · the regional dough. Volcano of flour appropriate to the region ('00' for northern egg pasta, semolina for southern water pasta), eggs cracked in the well (or water poured in for semolina shapes), fork-mixing from the centre outward. The chef walks each guest through the moment when the dough comes together. Then the kneading: push with the heel of the hand, fold, rotate a quarter turn. Eight to ten minutes per guest until the dough is silky and bounces back when pressed. Wrapped in cling film for the rest.

Workshop minutes 30-60 · the regional rolling. While the dough rests, the chef demonstrates the regional antipasti and prepares the regional sauces in the background. Back to the dough: roll out into thin sheets (3-4 mm for cutting ribbons, 1-2 mm for ravioli/tortellini, hand-roll thicker for pici/bigoli/fileja). The chef shows the proper way to check thickness against the kitchen light — different in every Italian region depending on the final shape.

Workshop minutes 60-120 · the two regional shapes. Cut, shape, fill, pinch, pull, twist, stamp. Two different regional pasta shapes per guest, each one teaching a different signature movement: tagliatelle long ribbons rolled into nests (Emilia), pappardelle wide ribbons (Tuscany), tortellini hand-folded around a finger (Emilia), orecchiette pulled by a thumb across the wooden board (Puglia), cavatelli with a finger-press into a curl (Puglia/Molise), busiate twisted around a thin needle (Sicily), trofie rolled between two palms (Liguria), pici hand-rolled with semolina water (Tuscany), bigoli pressed through a torchio (Veneto), scialatielli cut with a knife at an angle (Campania), corzetti stamped flat with a regional motif (Liguria). Pasta drying on dusted boards while you wash up.

The regional dinner. Two regional antipasti, your fresh pasta in salted water (90 seconds for tagliatelle, 2-3 minutes for ravioli/tortellini, 3-4 for pici/bigoli, 5-6 for orecchiette/cavatelli), the two regional sauces tossed in the chef's skillet, plated on your patio. A regional dessert assembled at the table. The chef cleans the kitchen and leaves you with printed recipe cards in English for the regional shapes plus a folder of digital recipes by email the next morning.

The regional menu of your pasta making class — by Italian region

The menu is regional — every region of Italy has its own pasta making class menu, built around the SIGNATURE shapes of that region. Each menu is five dishes, six with dessert, all locally true to where your villa is:

Tuscany (Chianti, Val d'Orcia, Lucca). Crostini neri toscani + tagliere of pecorino. Pappardelle al ragù di cinghiale + pici cacio e pepe. Tiramisù or panforte.

Emilia-Romagna (Bologna, Modena, Parma). Tagliere di salumi (mortadella, prosciutto di Parma, culatello) + tigelle with squacquerone. Tagliatelle al ragù alla bolognese + tortellini in brodo. Panna cotta or zuppa inglese.

Lazio (Rome and countryside). Carciofi alla giudia + suppli al telefono. Tonnarelli cacio e pepe + bucatini all'amatriciana. Maritozzo con la panna.

Liguria (Cinque Terre, Riviera). Focaccia genovese + acciughe sotto pesto. Trofie al pesto genovese + corzetti al sugo di noci. Castagnaccio or panera.

Puglia (Salento, Valle d'Itria). Burrata di Andria + friselle with pomodorini. Orecchiette con cime di rapa + cavatelli ai frutti di mare. Pasticciotto leccese.

Sicily (Palermo, Taormina, Modica). Caponata di melanzane + arancinetti. Busiate alla trapanese (pesto rosso) + anelletti al forno. Cannoli or granita.

Veneto (Verona, Lake Garda). Polenta e baccalà mantecato + sarde in saor. Bigoli all'anatra + risotto all'Amarone (or second pasta course on request). Tiramisù veneto.

Campania (Amalfi, Sorrento, Capri). Mozzarella di bufala + parmigiana di melanzane in miniature. Scialatielli ai frutti di mare + paccheri alla genovese. Sfogliatella riccia or pastiera napoletana.

Wine pairing is offered as an optional paid add-on with REGIONAL wines specific to your villa's region. From €120 per adult, €60 per child. Two to twelve guests, beginner-friendly, kids 6+ welcome on age-appropriate steps (orecchiette pulling, busiate twisting, tortellini pinching, pici rolling).

The set menu is fixed by design — vegetarian, vegan, gluten-free and allergy adaptations always available on request.

How to book your pasta making class anywhere in Italy

Tell us your villa address anywhere in Italy — Tuscan villa in Chianti, Emilian villa in Bologna, Roman countryside masseria, Ligurian apartment in Cinque Terre, Pugliese trullo in Valle d'Itria, Sicilian villa in Taormina, Venetian house by Lake Garda, Campanian terrace overlooking Amalfi — plus the date and how many adults and children. Within twenty-four hours we send you a chef profile from the specific Italian region your villa is in, verified, English-speaking, with photographs of previous regional pasta making workshops, and a quote starting from €120 per adult and €60 per child, all-inclusive. He or she is yours alone for the evening.

3. The chef arrives, teaches the regional shapes, serves the dinner

The chef arrives forty minutes early with the regional flour types ('00' for northern egg pasta, durum semolina for southern shapes, mixed for filled), fresh free-range eggs, regional sauce ingredients, regional antipasti components and regional dessert materials — plus all professional equipment for each station. The first two hours are the hands-on regional italian pasta making workshop: kneading, resting, rolling, and shaping the SIGNATURE pasta of your villa's region. After the workshop the chef plates the regional dinner on your patio with the pasta you produced. Full clean-up before leaving. You keep printed recipe cards in English plus digital flour-ratio notes by email.

Megan R.

2025-03-01

★ 5.0/5

"Booked the pasta making class for our villa stay in the Castelli Romani south-east of Rome — six of us, three generations. The Roman chef arrived with semolina, '00' flour, fresh eggs and a roll of dough cloths and ran a flawless two-hour workshop teaching us tonnarelli cacio e pepe and bucatini all'amatriciana from scratch. The tonnarelli technique — square cross-section, hand-cut from a thick sheet on a chitarra board — was completely new to all of us. He corrected every guest individually, my father (78) walked away with proper hand muscle memory for the first time. The dinner with our own pasta and a glass of Frascati Superiore was the cleanest, most Roman dinner we had on the entire trip."

David B.

2025-05-31

★ 4.5/5

"Pasta making workshop at our villa in the hills above Noto, south-east Sicily. The Sicilian chef brought durum semolina from a Modica mill, taught my wife and me how to twist busiate around a thin metal needle (the traditional Trapani technique) and how to layer anelletti for the baked timballo. The Sicilian pasta repertoire was so distinct from what we had cooked in Tuscany the year before — semolina and water, no eggs, completely different mouth-feel. The pesto alla trapanese sauce that went with our busiate (almonds, tomato, garlic, basil — not the Ligurian one) is now a Sunday staple in our kitchen back in Manchester. Recipe cards arrived by email next morning with flour-sourcing notes for finding decent semolina in the UK. Genuinely educational."

Priya N.

2024-01-20

★ 5.0/5

"Family of eight, villa on the south shore of Lake Garda, Veneto side. We had booked the pasta making class as a fortieth-birthday celebration — none of us had ever made fresh pasta before. The Veneto chef set up a torchio (pasta press) for the bigoli and taught the eight of us across two patient hours: the egg-and-buckwheat-flour dough, the pressing through the torchio plates, the right thickness for a long thin tube that holds the duck ragù she served at dinner. My eleven-year-old daughter still talks about the moment her bigoli came out of the press. The dinner that followed — bigoli all'anatra, sarde in saor, a regional Veneto tiramisù — felt completely earned. Eight printed recipe cards in English, eight different home kitchens now making bigoli on Sundays."

How long does a regional italian pasta cooking class last?

About three to four hours total from workshop start to the last bite of the regional dessert. The first two hours are the hands-on regional pasta making workshop teaching the signature shapes of your villa's Italian region, followed by the dinner the chef cooks and serves with the pasta you produced (roughly one to two hours more). The chef arrives forty minutes early to set up each station and stays after the dessert to clean the kitchen — total presence in your villa is around four to five hours from arrival to leaving. Same format across every Italian region.

How much does a pasta making class in Italy cost?

From €120 per adult and €60 per child (under 12), all-inclusive — pricing varies slightly by Italian region depending on chef availability and travel distance. The price covers the two-hour regional pasta making workshop, all regional flour types ('00' for northern egg pasta, semolina for southern shapes, mixed for filled), fresh eggs, two regional antipasti, two regional pastas with two regional sauces, a regional dessert, all professional equipment, printed recipe cards and full clean-up. The chef is dedicated exclusively to your group — no shared workshops, no other guests. Regional wine pairing is offered as an optional paid add-on with the specific wines of your villa's Italian region (Chianti, Lambrusco, Frascati, Pigato, Primitivo, Nero d'Avola, depending on region). Other optional add-ons: professional photographer of the workshop, third regional pasta-shape upgrade, regional premium ingredient swaps (white truffle in Piedmont/Umbria, fresh ricotta di pecora in Sicily, bottarga in Sardinia). Send us your villa details for a precise quote.

Can I book the italian pasta making workshop for a large group?

Yes — from a private couple (two guests) up to twelve guests works perfectly across every Italian region. Above twelve, we split the workshop into two consecutive regional pasta making classes with two chefs from the same Italian region, or move it to a partner villa kitchen nearby with extra space. Hen parties, milestone birthdays, anniversaries, family gatherings and small corporate retreats are all standard formats — Tuscan villa weddings, Pugliese masseria reunions, Sicilian villa birthdays, Lake Garda anniversaries, Amalfi Coast retreats.

Do the pasta making chefs across Italy speak English?

Yes — every chef in our Italian network teaches the pasta making class in fluent conversational English. The teaching language is English by default in every Italian region (Tuscany, Emilia-Romagna, Lazio, Liguria, Puglia, Sicily, Veneto, Campania and beyond). Many chefs are also fluent in French, Spanish or German on request, plus the Italian cultural commentary on the regional pasta tradition. If you want a bilingual workshop (English + your home language) or a specific second language, flag it at booking and we match you with a chef who covers it.

Does the italian pasta making workshop happen in my villa kitchen?

Yes — and it is the only format we offer across Italy. The chef travels to your villa, masseria, trullo, apartment or farmhouse anywhere in the country with all the regional flour types, eggs, equipment and ingredients. He runs the regional workshop in your own kitchen and serves the dinner on your patio or table. If your kitchen is too small for groups of 8+, we can arrange the class in a partner kitchen nearby on request in any Italian region.

Can the regional menu be vegetarian, vegan, gluten-free across all Italian regions?

Yes. Every regional menu — Tuscan, Emilian, Roman, Ligurian, Pugliese, Sicilian, Venetian, Campanian — adapts to vegetarian, vegan (especially easy for southern semolina-based shapes that are naturally egg-free), gluten-free (rice or chickpea flour pasta), lactose-free and most allergy profiles. The chef redesigns the two regional antipasti, the two regional sauces and the regional dessert accordingly — same structure, regionally-aligned alternative ingredients. Coeliac kitchens require a dedicated cross-contamination protocol, flag it explicitly at booking.

Which Italian regions and cities are covered?

Every Italian region with active chefs in the Chef On Demand network: Tuscany (Florence, Chianti, Val d'Orcia, Lucca, Pisa, Siena, Maremma), Emilia-Romagna (Bologna, Modena, Parma, Reggio Emilia), Lazio (Rome, Castelli Romani, Tuscia, Sabina), Liguria (Genoa, Cinque Terre, Portofino, Riviera di Levante), Puglia (Bari, Lecce, Valle d'Itria, Salento, Gargano), Sicily (Palermo, Catania, Taormina, Noto, Modica, Ragusa), Veneto (Venice, Verona, Treviso, Lake Garda, Padua), Campania (Naples, Amalfi Coast, Sorrento, Capri, Ischia), plus Piedmont, Lombardy, Marche, Umbria, Abruzzo, Calabria, Basilicata and Sardinia. Send us the exact address at booking and we confirm chef availability for that specific Italian region.

How is your pasta making class in Italy different from a group cooking class?

A group italian pasta making workshop in any Italian city usually means joining 8 to 20 strangers in a downtown teaching kitchen for 90 minutes, sharing the chef's attention and one generic Italian pasta lesson regardless of region. Our pasta making class is the opposite: one LOCAL chef from your villa's specific Italian region dedicated exclusively to your group (2 to 12 guests), in your own villa kitchen, learning the REGIONAL pasta of where you are physically staying — Tuscan pici if you are in Tuscany, Pugliese orecchiette if you are in Puglia. Every step is hands-on and corrected one-on-one. The class ends with the dinner the chef cooks for you in your own kitchen — not in a public classroom.

Is this a pasta making class or a general Italian cooking class?

It is pasta-specific: the first two hours are a hands-on pasta making class in the strict sense — you knead, rest, roll and shape the SIGNATURE regional pasta shapes of your villa's Italian region from scratch under the chef's guidance, learning the proper regional technique. The remaining 1-2 hours turn it into a full meal: regional antipasti, the pasta you produced cooked in regional sauces, and a regional dessert. If you want a broader general Italian cooking class (multiple courses beyond pasta, butchery, baking), book the cooking class in italy variant instead. The pasta making class in italy stays laser-focused on regional pasta craft.

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I am Luigi, Italian by origin, and my passion for cooking was born among the hills of Campania, where the authentic flavours and culinary…

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Curated by the Chef On Demand Editorial Team · Reviewed by professional chefs from the COD network · Last updated: May 2026

Pasta Making Class in Italy: regional pasta traditions taught in your villa, by a chef from that region

The Italian pasta-making atlas: every region of Italy, its signature shapes, your villa, your chef

How a regional Italian pasta making class works: workshop first, dinner after

What happens during your pasta making class in Italy, step by regional step

The regional menu of your pasta making class — by Italian region

How to book your pasta making class anywhere in Italy

1. Tell us your Italian region

2. Meet your local Italian instructor

3. The chef arrives, teaches the regional shapes, serves the dinner

A local Italian chef, just for you — six steps the regional workshop covers

1. Regional menu confirmed with you

2. Regional flour + ingredient sourcing

3. Travel to your Italian villa with regional kit

4. The regional pasta making workshop, two hours

5. Regional dinner with the pasta you produced

6. Clean-up + regional recipe cards + flour notes

Real pasta making class stories from villas across Italy

Regional pasta-making insider tip

Your questions answered

Some of our chefs in Italy

Jones

Antonio

Francesco

Alice

Gianmarco

Simone

Angelo Maria

Pietro

Gennaro

Nicholas

Mario

Luigi