Pasta Making Classes in Florence
Fresh pasta is flour, eggs, a board and a rolling pin, and in three hours a Florentine teacher can make you competent at it for life. This page compares the top-rated pasta making classes in Florence: the classic pasta and tiramisù class, ravioli and tagliatelle by hand, pici without egg the southern-Tuscan way, market-visit versions, and the small-group and family-friendly options in the Oltrarno and around Sant’Ambrogio.
What you’ll make: egg dough for tagliatelle or pappardelle, ravioli filled with ricotta and spinach, sometimes pici, the hand-rolled flour-and-water pasta of southern Tuscany, and usually tiramisù while the dough rests.
Format: groups of eight to twelve, hands-on, wine included, you eat what you make. Morning and late-afternoon sessions.
Good for: beginners, children, vegetarians (most menus are meat-free by default), couples.
Pasta making classes in Florence: what to expect
A Florence pasta class runs about three hours in a kitchen built for a dozen people, usually in the Oltrarno, near Sant’Ambrogio or around Santa Croce. You make the dough from scratch, rest it, roll it, cut or fill it, cook it with a sauce made in the same session, and eat it with a glass of Chianti. Most classes add tiramisù, assembled while the dough rests, which is why the pasta and tiramisù class is the most booked cooking class in the city.
The shapes
Egg pasta first: tagliatelle and pappardelle, cut by hand or by machine, and ravioli filled with ricotta and spinach, sealed with a fork. Some classes add pici, the thick flour-and-water pasta rolled between the palms in Siena and the south, and gnocchi or gnudi, the ricotta dumplings that are Florence’s own. The sauces are simple by design: butter and sage, tomato, a quick ragù.
With a market visit
Longer classes start at Sant’Ambrogio market or the Mercato Centrale to buy eggs, flour, ricotta and greens before cooking. They run four hours, cost more, and suit people who want to know where the ingredients come from. See Florence cooking classes for the full range.
Families and dietary needs
Pasta is the class children enjoy most; many schools take kids from six in group classes and any age privately. Vegetarian is the default on most menus. Gluten-free pasta classes exist in Florence, using rice or chickpea flour; ask when booking.
Private and small-group
Private classes in a Florentine home or a school kitchen start around 150 euros per person and suit couples and families; small-group classes of eight to twelve run 55 to 110 euros and are the best value.
Timing
Morning classes around ten, ending with lunch; afternoon classes around five, ending with dinner. Book one to three weeks ahead from April to October.
Read next: Florence cooking classes: pasta & gelato
How we choose
We list only experiences with a strong rating over a meaningful number of reviews and free cancellation where available, and we favour small-group and family-run hosts. FindEatLocal earns a commission when you book through GetYourGuide or Viator links on this page; it doesn’t change the price you pay. More about how we choose.
FAQ about Pasta Making Classes in Florence
Frequently asked questions
Why a pasta class?
It is the most useful three hours you can spend in an Italian kitchen: the technique is simple, the ingredients are everywhere at home, and the difference from dried pasta is immediate.
How long is a pasta making class in Florence?
About three hours, four with a market visit, including the meal.
What pasta do you make?
Usually tagliatelle or pappardelle and ravioli; sometimes pici, gnocchi or gnudi. Most classes also make tiramisù.
Is it hands-on?
Yes on any class we list; look for the word in the listing and avoid demonstrations.
Can children take part?
Yes, from around six in group classes. Pasta is the class kids like best.
Are there gluten-free pasta classes?
A few schools offer them; ask at booking and mention any allergies.