Authentic Pasta Making Class in Florence with a Local Chef

Florence is a fine place to learn pasta, and this class puts you to work quickly. You mix dough with eggs, semolina, and olive oil, then shape it into styles such as tagliatelle, ravioli, and pappardelle. Afterward, you sit down at Ristorante Tre Pepi to eat your work with wine and tiramisu.

I like the hands-on format and the chance to make more than one pasta shape. I also like the warm, social setup: Leon, Rudi, and Mamude are named as instructors, and the class can feel personal when attendance is small. The main consideration is that the group may sometimes be large, with one account describing around 20 people, so individual attention can vary.

Key points at a glance

• Fresh pasta from scratch: Work with organic eggs, semolina flour, and extra virgin olive oil rather than simply watching a demonstration.
• Several dishes in one class: Pasta and tiramisu are included, with some sessions producing two or three pasta styles.
• A meal is part of the experience: You eat the food you prepare, along with wine, and limoncello has also been offered during some sessions.
• English-speaking instruction: Leon, Rudi, Mamude, and other chefs guide the class in English.
• Good for families and solo participants: Children as young as 7 have enjoyed the class, while solo participants can join mixed groups.
• Convenient Florence setting: Meet at Ristorante Tre Pepi, Via dell’Anguillara, 38r, for a 2.5-hour activity.

Mixing dough at Ristorante Tre Pepi

The class meets at Ristorante Tre Pepi on Via dell’Anguillara, 38r, in Florence. You are not being sent out to a rural farm or a distant cooking school. The setting is a working restaurant with a designated cookery room, which keeps the experience tied to the city and makes the final meal easy to serve.

The lesson begins with the basic pasta dough. You use high-quality local ingredients, including organic eggs, semolina flour, and extra virgin olive oil. This sounds simple because it is simple. Italian pasta depends less on a long ingredient list than on the feel of the dough and the care taken while mixing and shaping it.

Your instructor explains the process in English and demonstrates each step. The tone appears to be relaxed rather than formal. Rudi has been described as funny and helpful, while Leon is noted for being attentive and personable. That matters if you are new to pasta making and need someone to show you what to do when the dough feels too dry, too sticky, or simply unfamiliar.

You should expect to work with your hands. This is not a polished demonstration where you sit back with a glass of wine while someone else does the cooking. The pleasure comes from seeing a rough mixture turn into something you can cook and eat a short time later.

Shaping tagliatelle, ravioli, and pappardelle

The class covers several traditional pasta styles. Depending on the session, you might make tagliatelle, ravioli, fettuccini, or pappardelle. The supplied details specifically highlight tagliatelle, ravioli, and pappardelle, while individual class accounts describe two or three different pasta types.

Each shape teaches you something different. Long ribbons such as tagliatelle and fettuccini introduce you to cutting and handling fresh dough. Ravioli adds another task: filling and sealing the pasta without leaving gaps. Pappardelle gives you a wider ribbon with a different bite and appearance.

I like this variety because you leave with more than one technique. A class that teaches only one shape can be fun, but it may not change how you cook at home. Working with several forms gives you a better sense of how fresh pasta can be used for different sauces and fillings.

The class follows the Italian idea of la cucina semplice, or simple cooking. Seasonal vegetables, herbs, and fresh produce are used to support the pasta rather than bury it under complicated preparation. This is useful instruction for home cooks. You learn a method you can repeat, not a showpiece that requires hard-to-find ingredients.

The exact pasta menu may vary. Some people have made two types, while others have prepared three. Plan on participating in the full process, but do not book with the expectation that every class will produce precisely the same shapes.

Making tiramisu before dinner

Tiramisu is included with the pasta lesson, giving the class a sweet second act. You prepare the dessert before sitting down to eat. It is a smart addition because it breaks up the pasta work and gives you another Italian recipe to take home in your head.

Several people have specifically enjoyed making the tiramisu as much as the pasta. One useful detail is that the finished meal can be quite generous. If you have a light lunch or dinner planned afterward, you may want to reconsider it. The food you prepare is not merely a taste at the end of a demonstration.

The dessert also suits families. Children who may lose interest during a technical pasta lesson get a second activity with a clear payoff. The class has worked well for families with children aged 7, 9, and 13, though adults should still expect children to take part in a real cooking activity rather than a purely entertaining show.

Sitting down to eat what you made

After the preparation, you leave the cookery room and sit down for lunch or dinner at the restaurant. This is the part that makes the $74 price easier to assess. You are paying for instruction, ingredients, wine tasting, tiramisu, and a complete meal, not just for a short lesson.

The pastas are served with complementary sauces. You get to compare the shapes you made and see how the sauces work with them. That final meal gives the class a practical ending. You are not carrying a box of uncooked pasta away and wondering if the lesson worked.

Wine is included, and limoncello has also been offered during some sessions. The focus remains on food, not heavy drinking, so this can work for people who want a social meal without booking a separate wine-focused outing.

The dining portion can also stretch the timing. The official duration is 2.5 hours, but one account describes a three-hour activity that lasted five hours because the group stayed. That longer evening should not be treated as a guarantee, but it is worth keeping your schedule flexible if you enjoy lingering over food and conversation.

Group size, instructors, and the social mood

The class can vary greatly in size. One session had about 20 people, while other sessions ended up with only two participants. A few people even had one-on-one instruction. That is a major difference in atmosphere.

A small class can give you more direct help with shaping and filling pasta. A larger group may feel more social and lively, but the instructor cannot watch every hand at once. If you are a nervous beginner, try to arrive ready to ask questions and follow the demonstration closely.

The instructors named in the experience include Leon, Rudi, and Mamude. Leon has been particularly valued for his friendly, attentive approach, while Rudi has been praised for humor and clear help. Mamude has taught alongside Leon. Staff have also been described as warm and inclusive, which helps solo participants feel comfortable joining couples and families.

You do not need to arrive with a pasta-making background. The activity is built for beginners, but enthusiastic home cooks can still pick up useful handling and shaping skills. The best attitude is to accept a few imperfect edges. Fresh ravioli made by your own hands does not need factory-level uniformity to taste good.

How much value do you get for $74?

At $74 per person, this is not the cheapest meal in Florence. It can still be good value if you want food, instruction, and a social activity in one booking.

A standard restaurant meal gives you the benefit of being served. This class gives you a meal plus the work behind it. You learn how pasta dough behaves, practice several shapes, make tiramisu, taste wine, and eat the results. For a family, the activity also fills part of the day with something everyone can do together.

The value is strongest for people who enjoy participation. If you only want to taste excellent pasta, spend the money at a restaurant and keep your afternoon free. If you want a memorable food lesson and a generous meal, the price is easier to justify.

The class also avoids some hidden costs. Lunch or dinner is included, as are wine tasting and tiramisu. You do not need to arrange separate transportation because the meeting point is in Florence. Free cancellation up to 24 hours before the start and reserve-now, pay-later booking add useful flexibility, though you should still check the available starting time before committing.

Who should book this Florence pasta class?

This is a strong choice for families. Children have taken part successfully, and the sequence of pasta, dessert, and shared meal gives the class enough variety to hold attention. Parents should expect a little mess and hands-on work, which is part of the fun.

Couples can use it as a relaxed alternative to another sightseeing stop. You produce dinner together, then eat in the same restaurant. It also works well for solo visitors because the format naturally creates conversation, and the group can include people of different ages.

Home cooks will get the most practical value. The ingredients are familiar, the cooking philosophy is straightforward, and the pasta styles are realistic recipes to repeat. You can use the basic dough method later with seasonal vegetables, herbs, and sauces available at home.

It may be less suitable if you dislike organized activities or want a quiet meal. The class has a social element, and the group size can change. You should also avoid scheduling a tight appointment immediately afterward. The official class lasts 2.5 hours, but the meal and conversation may run longer.

Practical details before you reserve

The meeting point is Ristorante Tre Pepi, Via dell’Anguillara, 38r. Check the exact starting time when you book, since the activity offers different sessions.

Instruction is in English. The experience provider is My Green Tour srl. The listed price is $74 per person, and the package includes the class, wine tasting, tiramisu, and lunch or dinner.

Wear something comfortable for cooking. The available information does not specify a dress code, but you will be working with dough and ingredients, so practical clothing makes sense. Some people have enjoyed the fun aprons provided during the session.

Because attendance varies, do not assume you will receive a private lesson. You might be part of a large group, or you might find yourself in a class with only one or two other people. Both formats have advantages: a larger group adds energy, while a smaller one can bring more personal guidance.

The cancellation policy is clear: cancel up to 24 hours in advance for a full refund. You can also reserve now and pay later, which helps if your Florence schedule is still shifting.

Should you book it?

Book this class if you want to make your own dinner, not just hear a chef talk about pasta. The combination of dough, several pasta shapes, tiramisu, wine, and a sit-down meal gives the experience real substance for $74.

I would especially recommend it to families, solo visitors, couples, and home cooks. Go in expecting a friendly group activity rather than a quiet culinary seminar, and leave room in your schedule for the meal to last beyond the stated 2.5 hours. If that sounds like your kind of Florence evening, this is a tasty and practical choice.

FAQ

Where does the pasta class take place?

The class meets at Ristorante Tre Pepi, located at Via dell’Anguillara, 38r, in Florence.

How long does the experience last?

The stated duration is 2.5 hours. Some sessions may last longer during the meal and social time.

What food will I make?

You will make fresh pasta from scratch and tiramisu. Pasta styles can include tagliatelle, ravioli, pappardelle, or fettuccini, with the exact selection varying by class.

Is the class taught in English?

Yes. The listed instruction language is English.

Is lunch or dinner included?

Yes. You eat the pasta and tiramisu you prepare, and lunch or dinner is included along with wine tasting.

Can I cancel the booking?

Yes. You can cancel up to 24 hours in advance for a full refund. Reserve-now, pay-later booking is also available.