We review: Rome pasta-making class

When in Rome, one feels the need to get closer to the national dish. Thankfully, Devour Tours offers a wonderful, unstuffy experience where home cooks of all levels can dive deep into the preparation from dough to sauce. Find out why we absolutely loved this Rome pasta-making class where two chefs guided us through every step with lashings of laughs and wine.

We loved the Tastes & Traditions of Bologna Food Tour with Market Visit that we experienced with devour Tours too.

While this class was complimentary, all thoughts and opinions are our own.

Review of the Rome pasta-making class with Devour Tours

Gathering together

On a recent Saturday early evening, my partner and I headed over to the vibrant area of Trastevere in the Italian capital to meet up with our guide and fellow pasta makers. It was super easy to find Chef Fernanda who was waving a red Devour Tour flag at our gathering point by Piazza Trilussa. Here, around 10 novice cooks from across the globe got acquainted before walking to the nearby kitchen that would be the–very trendy–backdrop to our education.

As Chefs Chiara and Fernanda introduced themselves, they poured us Prosecco and passed out aprons for the session. In fact, wine glasses were kept full throughout the duration of the three-hour class, making the class a perfect start to an evening out in the capital if you so desire.

Making the pasta

The first step was obviously to make the dough, and as we mixed and kneaded, the chefs taught us all about choosing ingredients and what making pasta is really like in a traditional Italian home.

As our dough babies rested, we moved onto the sauce. I had flagged on my booking that I was vegetarian and, it turns out, so were many of my pasta-making companions, so we made an authentic tomato sauce, free of meat and the perfect base to get creative with. I learned so much as the chef demonstrated her process, and she encouraged questions which was so helpful.

One of my favourite pointers was about using aglio in camicia or ‘garlic in the shirt’ (garlic cloves with the skin on) to acquire the flavour in the sauce without it being overpowering. She also gave us tips on what types of tomatoes to use, seasonal substitutions, and why Italians never use jarred pasta sauce.

As the sauce was simmering, we went back to our work stations where we learned how to craft fettuccine through a Chitarra Pasta Cutter before piping and assembling a ricotta ravioli. Next up, we went over how to toss the pasta properly before getting to sit down and enjoy our food.

While my partner was obsessed with the delicious ricotta parcels covered in sage butter, I was besotted with the tomato sauce and fettuccine. It always amazes me how so little ingredients can create such intense flavours given the right amounts of love and patience. Of course dinner was accompanied by more wine and excellent conversations with our new global friends. While we ate, the chefs even whipped up a divine wild fruit gelato for us, so that we could finish with a sweet treat. Does life get any better than this?

Final thoughts

This class was so much fun, and I both laughed and learned a lot. My partner said he had the best time, as he had thought it might be a bit serious, but thanks to Chiara and Fernanda it was a casual and welcoming space for all levels, feeling more like hanging out with friends.

As an added extra, they also gave us some great restaurant tips, including the best spot in town to try fried pizza (we went, and I’m still dreaming about the pairing of stracciatella and anchovies). We were pleased we did this at the start of our trip so that we could sample lots of their recommendations.

It’s also great that the class is run in the heart of Trastevere, as when we left and stepped into the night, the area was coming to life with street musicians and the surrounding restaurants and bars were rocking.

Enjoy the Rome pasta-making class with Devour Tours

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