Hands-On Rome: Rolling Pasta, Whisking Tiramisu | Authentic Roman Cooking Class

I rediscovered pasta in Italy.

For my birthday, we had the most Roman experience imaginable (no gladiators involved). Our arena was the kitchen – learning how to make fresh pasta and tiramisu with the friendliest chef, Ricardo, who was born in Rome and has spent his life in and around the city.

A Market Under PummaRe’

The class took place at PummaRe’, a restaurant set just above a lively market, with the stalls tucked underneath. Food markets have always been at the heart of Roman life – from the ancient Forum where trade bustled, to the neighbourhood markets that still thrive today.

One stall in particular stood out. It sold buffalo mozzarella so fresh it was almost creamy, decadent cheeses, and roast pork – tender meat wrapped in the crispest crackling. The stall owner didn’t need a sales pitch; one free taster of pork and we were sold. We left with cheeses, which we later paired with wine from a lovely little wine shop we stumbled upon near the Trevi Fountain. The bottles were lined up behind glass panes, and our wine came from a limited batch of just 2,600 bottles. I'm no wine connaisseur, really, but I do like the exclusivity appeal (can you blame me!). I don't even know if 2,600 is a small batch or not. For all I know that might be twice the size of your regular batch but it did taste delightful and I discovered new types of grape that I like - Primitivo and Negroamaro, which is where the Puglia wine gets its full-bodiedness from.

Booking Tip

If you’re flexible, wait until the night before – you might bag a 50% discount if there are empty seats to fill. Classes are small (three or four families), so it’s a gamble. At €65 per person, though, I still thought it was excellent value given the experience we had, the delicious food we ate and the skills we learned.

Tiramisù First

We started with tiramisù – a dessert whose name literally means “pick me up” in Italian, thanks to its espresso kick.

• Egg yolks whisked with sugar until pale and creamy
• Whipped cream folded into mascarpone
• Ladyfingers dipped in espresso, layered carefully
• Pistachio for crunch, cocoa to finish

After an hour of resting in the fridge, it was ready. Sweet but not heavy, with just the right bitterness from the coffee and a little crunch from the pistachio. We had the delight of tasting it after our mains, at which point I was incredibly stuffed but, honestly, it was the best tiramisù I’ve ever had. However, I'm getting ahead of myself here, let's move on to the main event.

The Simplicity of Pasta

Flour. Egg. Salt. Water. Magic.

Ricardo reminded us that pasta was born out of practicality – a way to preserve cereals and feed families for centuries. What began as survival food has become the cornerstone of Italian identity, with over 300 recognised shapes across the country.

Making it by hand is simple but satisfying: mix until sticky turns smooth, refrigerate, roll, and shape. We made tagliatelle and stuffed ravioli. Ricardo whisked them into the kitchen, and soon I was tasting the best carbonara of my life – rich, creamy, and worlds apart from the imitations I’d had before. I know I say "the best I've ever tasted" quite a lot, but the Universe is generous to my tastebuds, what can I say.

Family in the Kitchen

The class wasn’t just fun for us adults – it was brilliant for the kids. They threw themselves into it, sleeves rolled up, hands sticky and flour everywhere. My daughter listened intently to Ricardo and even corrected me when I slipped. My mum, who loves cooking, was in her element. It was like watching her light up again, relishing every step.

Quick Guide: Cooking at PummaRe’

Where: PummaRe’, Via Andrea Doria, 41m, 00192 Roma RM, Italy
What: Pasta & tiramisu cooking class with market access
Duration: ~3 hours
Cost: €65 per person (watch for 50% discounts the night before)
Group size: Small, usually 3-4 families
Best for: Families, foodies, and anyone curious about Roman cooking traditions
Highlights:

• Make fresh pasta (tagliatelle & ravioli) and tiramisu
• Family-friendly and hands-on
• Market tucked beneath the restaurant with beautiful cheeses, roast meat, fresh bread
• Recipes and skills to bring home

If you’re planning a trip to Rome, carve out a few hours for a cooking class. Smiles and happy bellies guaranteed.

About me...I'm Lorna Rose and, by day, I work in the tech industry, but in my heart of hearts, I've always been fascinated by the story that food tells. The magic of a well-cooked meal, the way a simple dish can bring people together, spark conversation, and create lasting memories. On Happy Bellies, I set out to explore and find hidden gems, so that I can indulge in telling stories around food that will make you want to go out and create your own foodie adventures.

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Happy Bellies

Where every meal tells a story.

Happy BelliesLorna Rose