Cooking Class in Rome Making Cacio e Pepe Pasta and Tiramisu

About this tour

Master two pillars of Roman cooking in this hands-on 2.5-hour class. You'll roll fresh tonnarelli by hand, craft the signature cacio e pepe sauce with its crucial cheese-to-pepper ratio, then build a proper tiramisu from scratch. Your instructor walks you through each technique, then you sit down to eat what you've made, glass of wine in hand. Leave with the skills to recreate an authentic Roman dinner at home.

Highlights

• Hand-roll and cut fresh tonnarelli pasta from dough
• Balance creamy pecorino and cracked pepper in cacio e pepe
• Layer and chill tiramisu, learning the traditional method
• Eat your finished dishes with included wine
• Work alongside an experienced Roman cook

What to expect

You'll start at the counter with flour and eggs, learning how to knead the dough to the right consistency and roll it thin enough to cut. The pasta-making takes muscle and feel—your instructor corrects your technique as you go. Then comes the sauce: the tricky bit is emulsifying the cheese and pepper without scrambling the eggs or creating a greasy mess. You'll taste it, adjust, and understand why timing matters. The tiramisu section covers assembling the layers properly and why chilling time is non-negotiable. At the end, you plate up and eat together with wine.

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