Pasta Making Class in Naples: What You'll Learn

A pasta-making class in Naples teaches you what pasta dough should feel like, which no written recipe can do. You start with flour and eggs, get your hands sticky and wonder whether the dough will ever come together. Then, usually with a chef quietly correcting your technique, it changes: the rough lump turns smooth and elastic. You roll it thinner than you thought possible, cut it into ribbons or fold it around ricotta, cook it for a few minutes and sit down to eat something you made yourself.

Most pasta classes in Naples last about 2–3 hours and suit complete beginners. A typical class teaches fresh pasta dough, fettuccine or tagliatelle, ravioli, a sauce or two and often tiramisu, followed by a sit-down meal. Some smaller sessions go further, with gnocchi, local recipes, wine or dinner in a Neapolitan home.

One thing helps before you book: a pasta class in Naples is not automatically a class in traditional Neapolitan pasta. Many visitor workshops teach classic Italian fresh-pasta skills such as egg pasta, fettuccine and filled ravioli. Those skills are useful and fun to learn, but Naples also has its own pasta culture, with dishes such as pasta e patate, Genovese, ragù, ziti, pasta mista, paccheri and gnocchi. Knowing the difference makes the choice of class much easier.

The class this guide describes most closely is the Naples: Pasta Making Class with Starter and Drink: ravioli and fettuccine with two sauces, up to 12 guests, 4.9/5 from more than 1,300 reviews. Start times change through the year, so check your dates below:

If you have not settled on pasta yet, our guide to cooking classes in Naples compares pizza, pasta and tiramisu classes side by side.

Quick answer: what do you learn in a Naples pasta-making class?

In a typical hands-on pasta class, expect to learn how to:

• mix fresh pasta dough from scratch
• judge when the dough has the right consistency
• knead it until smooth and elastic
• let the dough rest properly
• roll pasta to an even thickness
• cut long pasta such as fettuccine or tagliatelle
• fill and seal ravioli without them bursting
• cook fresh pasta correctly
• match fresh pasta with simple sauces
• prepare tiramisu, in many classes
• recognise the texture you need, so you can make pasta again at home

Some classes swap in or add potato gnocchi, and smaller home-cooking sessions may cover more than one pasta shape.

At a glance

A pasta class fills one afternoon or evening. Around it, visitors to Naples often add a street food walk through the historic centre, a Neapolitan pizza-making class, a day trip to Pompeii and Mount Vesuvius, or a boat to Capri or along the Amalfi Coast:

What happens during the class?

Every cooking school works a little differently, but most follow the same basic sequence.

1. You meet the chef and ingredients

The class normally begins with a quick explanation of the ingredients and the menu. You don’t need to arrive knowing how to cook: these classes are designed for travellers who have never made pasta before. Current Naples classes describe themselves as suitable for all levels and provide ingredients, tools and instruction. Some also hand out aprons and chef hats.

The ingredients are deliberately simple. For fresh egg pasta, that usually means some combination of:

• wheat flour
• eggs
• sometimes semolina
• a little salt

The interesting part is learning what to do with them.

2. You make pasta dough from scratch

This is probably the most useful part of the whole class. Watching someone make pasta online is easy. Knowing when dough is too wet, too dry, under-kneaded or ready to rest is much harder, and a chef can show you the difference on the spot.

You’ll normally mix the flour and eggs, bring the dough together and begin kneading it by hand. At first it looks messy; then it gradually turns smoother. There is no fixed number of minutes to knead for. You learn to recognise the texture, which is why an in-person class teaches more than a recipe card.

3. You learn how to knead pasta properly

Kneading develops the structure of the dough so you can roll it later without tearing. The basic movement is usually:

1. push the dough away with the heel of your hand
2. fold it back
3. rotate it
4. repeat

Beginners tend to make one of two mistakes. They stop too soon, leaving the dough rough. Or they add flour every time the dough feels slightly sticky. A good instructor shows you how much flour you need and when the dough only needs more kneading. Small corrections like this are one of the main reasons to take a class.

4. The pasta rests

Once kneaded, pasta dough normally needs time to rest before rolling, and classes use the pause. Depending on the class, you might:

• prepare tiramisu
• make a ravioli filling
• prepare sauce
• taste a starter
• learn about ingredients
• have a drink

Several popular Naples classes pair pasta with tiramisu partly because you can make the dessert while the dough rests.

5. You roll the dough

After the rest comes the part that begins to look like pasta. Depending on the kitchen, you may use:

• a rolling pin
• a hand-cranked pasta machine
• both

You gradually turn a thick piece of dough into a thin sheet. Thin is only part of the job. The sheet also needs to be:

• even
• smooth
• thin enough to cook delicately
• strong enough not to tear

Thickness matters most for ravioli. Too thick and the edges turn heavy; too thin and the filling may escape into the cooking water.

6. You turn one dough into different pasta shapes

This is where classes turn satisfying: the same sheet of dough becomes several different dishes. Two shapes appear often in Naples visitor classes. Our guide to Italian pasta shapes covers the rest of the family.

Fettuccine or tagliatelle

You cut the sheet into long ribbons. It sounds easy, and compared with filled pasta it is, but you still learn how to:

• keep the strands from sticking
• keep the thickness even
• flour the pasta without burying it in flour
• portion it before cooking

Ravioli

Ravioli add another set of skills. You usually place a filling on the sheet, space it correctly and seal another layer of dough around it. The key step is pushing trapped air out before closing each raviolo: air pockets expand during cooking and can burst filled pasta.

The pasta class with starter and drink teaches ricotta ravioli alongside fettuccine, so you practise ribbon pasta and stuffed pasta in one session.

7. Some classes teach gnocchi instead

If southern Italian cooking interests you more than classic egg pasta, read the menu closely before booking. Some Naples workshops teach potato gnocchi plus ravioli in place of fettuccine, often with tiramisu and in small groups of around 12.

Gnocchi teach a completely different technique. With pasta you develop an elastic dough; with gnocchi you try to keep the potato mixture light, and overworking it makes the gnocchi dense. Campanian cooking includes gnocchi alla sorrentina, usually served with tomato, mozzarella and basil, and Italy’s official tourism site lists the dish among Campania’s characteristic first courses. If learning something tied to the region matters to you, look for a class that teaches gnocchi.

8. You learn at least something about sauce

Sauce varies more from class to class than the pasta-making does. Some workshops mainly teach pasta while the chef handles much of the sauce; others let you prepare both. Current Naples classes often advertise pairings such as ravioli with tomato sauce and fettuccine with a second sauce, while other sessions pair gnocchi with Neapolitan ragù and ravioli with butter, sage and Parmesan.

If learning sauce is important to you, check the description carefully. “Served with two sauces” is a long way from “you prepare two sauces.”

Are fettuccine and ravioli Neapolitan?

Many pasta-class pages leave this out. Fettuccine and ravioli are certainly Italian, and cooks around Naples make fresh ravioli and fresh pasta too. But the everyday pasta of Naples and Campania has long leaned on durum-wheat dried pasta. Just southeast of Naples lies Gragnano, one of Italy’s great pasta-making towns.

Traditional regional shapes include:

• paccheri
• ziti
• candele
• pasta mista
• spaghetti
• scialatielli

A Gragnano pasta producer lists ziti as a typically Neapolitan shape and describes long candele as especially common around Naples, where cooks traditionally break them by hand before cooking.

So a tourist workshop teaching fettuccine and ravioli is best understood as an Italian fresh-pasta class held in Naples, not a complete lesson in traditional Neapolitan pasta cuisine. That is no criticism. Fresh pasta is fun, tactile, easy to teach in a few hours and practical to reproduce at home. You just need to know what you’re booking.

What would a more Neapolitan pasta class teach?

If culinary authenticity is your priority, look for classes that name dishes or techniques tied to Naples and Campania. These might include:

Gnocchi

Especially the gnocchi of Campanian cooking, such as gnocchi alla sorrentina.

Scialatielli

A thicker fresh pasta from the Amalfi Coast and Campania.

Ziti

Long tubes, traditionally broken by hand, and the classic partner for Neapolitan dishes such as Genovese.

Pasta mista

Originally a mixture of leftover broken pasta shapes, now made as a format in its own right. It belongs with dishes such as pasta e patate.

Neapolitan ragù

A slowly cooked meat-and-tomato sauce, traditionally made for Sunday lunch.

Genovese

Despite the name, this is one of Naples’ classic sauces: meat and a large quantity of onions cooked slowly until the onions turn soft and rich. Cooks traditionally pair it with pasta such as ziti.

Pasta e patate

One of Naples’ great examples of cucina povera. The pasta cooks together with potatoes until the dish turns thick and almost creamy; some versions add provola cheese. Pasta mista is the traditional shape.

A class that teaches one or more of these, alongside or in place of fettuccine and ravioli, moves you closer to a lesson in Neapolitan cooking and away from fresh-pasta technique alone.

Do you usually make tiramisu too?

Very often. Pasta-and-tiramisu classes are among the most common cooking classes sold in Naples. The format works because tiramisu needs no baking: you assemble it, leave it to set while you work on the pasta, then eat it after the main course.

You’ll normally work with ingredients such as:

• mascarpone
• coffee
• savoiardi
• cocoa
• sugar
• eggs or another cream preparation, depending on the recipe

Two well-reviewed examples: the Pasta & Tiramisù Making Class in Naples, Appetizer and Drink (from $24, 4.9/5 from more than 700 reviews, with local wine) and the Naples: Pasta and Tiramisu Cooking Class with Local Chef (from $29, 4.8/5 from more than 200 reviews), which pairs ravioli with tiramisu. Both run about 2–3 hours.

If you already know how to make tiramisu, you may not need it. A class focused on three pasta shapes in place of pasta plus dessert can be better value if technique is what you want.

How long does a pasta-making class in Naples take?

Around three hours suits most people. Current shared classes usually run 2–3 hours, and dinners in a local home 3–4. That gives enough time to:

• make dough
• let it rest
• shape the pasta
• prepare filling or sauce
• cook it
• eat it

Look closely at anything much shorter. A 90-minute “pasta experience” may be fun, but some steps are more likely to have been prepared for you in advance.

Do you cook, or just watch?

This is one of the most important things to check before booking. Look for the words hands-on cooking class. You should be:

• mixing
• kneading
• rolling
• shaping
• filling
• assembling

and not watching a chef do most of those jobs. Smaller classes make this easier. A class capped at around 10–12 people usually gives you more time with the chef than one taking 25–30 guests, although group size is not the only measure of quality. Naples options range from home dinners of up to 6 guests and classes of around 10–12 to larger workshops that take considerably more.

How big should the group be?

For learning technique, we would favour:

2–10 people: excellent

10–15: still good

15–20: depends heavily on staffing

20+: more social, less individual instruction

Large classes can still be entertaining and well organised. But if your main goal is to leave able to make pasta on your own, you want a chef with time to touch your dough, look at its texture and tell you what needs changing. That five-second correction can teach you more than ten minutes of explanation.

Restaurant class, cooking school or someone’s home?

Naples offers all three, and each has advantages.

Cooking school or dedicated cooking lab

Best for: technique and organisation

Advantages:

• proper workstations
• consistent equipment
• structured teaching
• multiple start times
• easier dietary arrangements

For first-time pasta makers this is usually the safest choice. The pasta class with starter and drink runs in a teaching kitchen in the Spaccanapoli area, from $36.

Restaurant class

Best for: atmosphere and a professional kitchen

Some classes take place inside working restaurants. The Naples: Traditional Italian Food Cooking Class at Restaurant (from $55, 4.8/5 from 171 reviews) runs about 3 hours in a restaurant kitchen in the historic centre. It opens with Prosecco, and the menu changes with the season but usually covers fresh pasta, a Neapolitan main course and dessert, eaten with wine at the restaurant table. The appeal is getting behind the scenes of a working food business in place of a purpose-built tourist kitchen.

Cooking in a local home

Best for: cultural experience

Small home classes feel completely different. You may cook around someone’s kitchen table, drink wine and spend more time talking about how local households prepare their food. The Naples: Fresh Pasta Cooking Class and Dinner with a Local (from $59, 4.9/5 from 71 reviews) takes up to 6 guests for 3–4 hours: usually one fresh pasta shape with a Neapolitan sauce, then a full dinner with local wine and a digestif.

The trade-off is that home classes can be less polished logistically. For many travellers, that is part of the charm.

Morning, lunchtime or evening class?

All three work, but each gives the day a different feel.

Morning

Good if you want the class to become lunch. You arrive around 10:00, cook for a few hours and eat around midday. Some ravioli-and-gnocchi classes start in the morning for exactly this reason.

Best for: serious food travellers and families.

Early afternoon

Useful on hot days or when museums take up your morning. Remember that you will eat a substantial amount of pasta afterward, so don’t book a large restaurant lunch just before.

Evening

Probably the most enjoyable format for couples or groups of friends. The class doubles as dinner and an evening out.

Best for: couples and anyone who wants a relaxed, social night.

Should you eat before the class?

Not much. Most classes finish with you eating the pasta you’ve made, and many include:

• a starter
• two pasta dishes
• tiramisu
• wine or another drink

That easily adds up to a full meal. A light breakfast before a lunchtime class, or a light lunch before an evening one, is usually enough.

What should you wear?

Nothing special, but dress for practicality, not photos. Wear:

• comfortable clothes
• closed or stable shoes
• something you don’t mind dusting with flour

Tie long hair back. Most organised classes provide an apron. You stand for parts of the session, so very uncomfortable footwear is a bad idea after a day of walking around Naples.

Do you need cooking experience?

No. These classes are designed overwhelmingly for beginners. You do not need to know how to:

• make dough
• use a pasta machine
• cook Italian food
• shape ravioli
• prepare tiramisu

Complete beginners often get the most out of them, because small corrections improve the result straight away. Experienced home cooks should look for a smaller class, a private lesson or a session that teaches several pasta shapes; otherwise the pace may feel basic. Our guide for cooking-class beginners in Naples covers the first-timer questions in more detail.

Are Naples pasta classes suitable for children?

Often, yes. Pasta making is one of the easier cooking activities for children because so much of it is tactile:

• mixing flour
• kneading dough
• turning a pasta machine
• cutting ribbons
• filling ravioli

Policies differ by operator. Some classes accept children; the featured pasta class does not take children under 8 unless you book its private option. Prices for children vary too.

For families, we would favour:

• a daytime class
• a smaller group
• a session of about 2–3 hours
• pasta plus tiramisu over an advanced technical lesson

Check the minimum age before paying.

What about vegetarian, vegan and gluten-free diets?

Check this before booking, not when you arrive.

Vegetarian

Usually the easiest. Ricotta ravioli, tomato sauce, fettuccine and tiramisu often fit a vegetarian menu. Still check what goes into:

• fillings
• starters
• sauces

Vegan

More complicated. Standard fresh egg pasta contains eggs, and traditional tiramisu contains dairy and usually eggs. A vegan class needs a different dough and a different dessert, not just a missing garnish. Some operators advertise vegan and other dietary options, but they generally need advance notice.

Gluten-free

Ask detailed questions. A cooking school may be able to provide gluten-free ingredients, but that is not the same as a coeliac-safe environment. Flour gets airborne easily during pasta classes, and equipment and surfaces may be shared. The featured class lists itself as unsuitable for guests with severe wheat allergies. If you have coeliac disease, and not a preference or a mild intolerance, ask about cross-contamination procedures before booking.

What is normally included?

A good pasta class usually includes most or all of the following:

• chef/instructor
• ingredients
• kitchen equipment
• apron
• the pasta you prepare
• dessert, if advertised
• water
• sometimes wine, beer or a soft drink
• recipes to reproduce at home

Some classes also include:

• a welcome starter
• limoncello
• a chef certificate
• a recipe booklet or QR-code recipes
• a chef hat

Naples classes often list drinks, ingredients and recipes in the price.

What isn’t normally included?

Usually:

• hotel pickup
• transport
• extra drinks
• gratuities
• ingredients to take home

Most classes meet directly at the kitchen, restaurant or host’s home, often in or near the historic centre. You get the exact address with your booking.

How much should you pay?

Prices change by date, platform, group size and whether the lesson is shared or private. As a guide, shared pasta classes on GetYourGuide start at about $24–$36, the restaurant class from $55 and the home dinner from $59. Do not choose on the cheapest headline price; compare:

1. class duration
2. maximum group size
3. number of pasta types
4. whether you make the sauce
5. whether dessert is included
6. whether you eat a full meal
7. drinks included
8. private vs shared format
9. recipe access afterward

A cheap three-hour class where you knead your own dough can be far better value than a pricier “premium” session where the chef demonstrates most of the cooking. Likewise, a small home class may cost more but give you much more time with your host.

How to choose the best pasta-making class in Naples

This is the checklist we would use.

1. Check exactly what you make

“Fresh pasta class” is too vague. Look for an actual menu. For example:

Better: Make ravioli, fettuccine and tiramisu.

Even better for technique: Make dough from scratch, roll it, prepare ricotta ravioli, hand-cut fettuccine and make two sauces.

The more specific the listing, the easier it is to judge.

2. Check whether every participant cooks

Look for hands-on, not demonstration. In a good beginner class, your hands spend most of the cooking time covered in flour.

3. Check group size

If learning matters more to you than socialising, smaller is generally better. A maximum of around 10–12 participants is a good sign.

4. Check how Neapolitan you want the class to be

This is easy to overlook. If you mainly want the universal skill of making fresh pasta, ravioli and fettuccine are perfectly good. If you want to understand Naples itself, look for:

• gnocchi
• scialatielli
• Genovese
• ragù
• pasta e patate
• Campanian ingredients
• home cooking

5. Check whether recipes are included

The best souvenir is being able to reproduce what you learned. Recipes may come as:

• printed cards
• a booklet
• a PDF
• a QR code

Still make your own notes. Write down what recipes rarely explain well:

• what the dough felt like
• how sticky it was
• how thin you rolled it
• how the chef corrected your kneading
• how wet the filling was

Those details are what help you succeed later. Our fresh pasta recipe gives you the quantities to start from at home.

Shared class or private class?

Choose a shared class if:

• this is your first pasta lesson
• you enjoy meeting other travellers
• price matters
• you’re travelling solo
• you mainly want a fun Naples experience

Choose private if:

• you’re serious about improving technique
• you’re travelling with several family members
• you have significant dietary restrictions
• you want to ask lots of questions
• you’ve already made fresh pasta before
• you want to request specific dishes

Private lessons also suit experienced cooks who would otherwise spend three hours on things they already know. The Naples: 3 Recipes Cooking Class at Local’s Home is a private session at a host’s home (5.0/5, but from only 10 reviews so far), and the featured pasta class also has a private booking option.

Is a pasta-making class worth doing in Naples?

For most food-loving visitors, yes, as long as you choose the class for the right reason. A restaurant meal gives you the finished dish. A cooking class shows you why it works. You leave understanding things such as:

• how wet pasta dough should be
• why kneading matters
• how thin ravioli dough needs to be
• how to seal filled pasta
• how quickly fresh pasta cooks
• how much sauce pasta needs

And unlike most sightseeing, you can repeat it at home. Months after you’ve forgotten the name of a church or piazza, you may still be making ravioli.

Pasta class vs pizza class in Naples

If you only have time for one cooking class, this is a real dilemma. Our cooking class vs pizza-making class comparison goes through it in detail.

Choose a pizza class if:

• this is your first visit to Naples
• you want something tied to the city itself
• dough fermentation and pizza ovens fascinate you
• you want the most Neapolitan cooking class there is

Naples is, after all, the home of Neapolitan pizza. Our guide to the pizza-making class in Naples explains what those sessions cover; the Naples: Neapolitan Pizza and Tiramisu Cooking Class (4.9/5 from more than 1,700 reviews) is a popular pick.

Choose a pasta class if:

• you want a technique that’s easy to reproduce at home
• you enjoy hands-on cooking
• you want to make several dishes
• you’ve already done a pizza class elsewhere
• you prefer pasta to pizza
• you don’t have a pizza oven at home

Our shorthand

For Naples identity: pizza wins.

For skills you’ll use at home: pasta may win.

Pasta class vs food tour

These do different jobs. A food tour lets you taste many things and get to know the city; the Naples: Street Food Walking Tour with Local Guide (2.5 hours, 4.9/5 from nearly 6,000 reviews) is the most-reviewed example. A cooking class teaches one part of Italian food in much more depth.

Choose the tour if you want variety, and the class if you want a skill. If food is a big part of your trip, doing both is no duplication: take the food tour early in your stay and the class later.

What should you do after the class?

Notice how pasta is served around Naples for the rest of your stay. It gives the lesson more meaning. Look for dishes such as:

• pasta e patate con provola
• Genovese
• ragù napoletano
• pasta e fagioli
• scarpariello
• pasta alla Nerano
• paccheri with seafood
• gnocchi alla sorrentina

Naples’ traditional pasta culture reaches far beyond the fresh egg pasta of visitor workshops. Local food guides name ragù, Genovese and pasta e patate among the city’s emblematic pasta dishes, and scarpariello and Nerano are other Naples staples. If you order them after your class, you will see what pasta means here.

Best class for different travellers

Questions to ask before booking

You probably don’t need to contact the operator for a standard class. These questions help when the listing isn’t clear:

1. Do we make the pasta dough ourselves from flour and eggs?
2. How many pasta shapes do we make?
3. Does everyone have their own workstation?
4. What’s the maximum group size?
5. Do we prepare the sauces ourselves?
6. Do we eat everything we make?
7. Are recipes provided afterward?
8. Can you accommodate my dietary restriction?
9. Is the kitchen suitable for coeliac guests?
10. Is the class taught fully in English?
11. Is the lesson about Italian pasta in general or Neapolitan recipes specifically?

The last question tells you the most in Naples.

What we would look for

For a first pasta class, our ideal setup would be:

• around 3 hours
• no more than 10–12 participants
• pasta dough made entirely from scratch
• one long pasta
• one filled pasta
• at least one sauce you help prepare
• tiramisu or another dessert
• a full sit-down meal afterward
• recipes included

For a second class, or if you already make pasta comfortably, look for a smaller session teaching gnocchi, scialatielli or specifically Neapolitan dishes. That is where Naples itself starts to become part of the lesson.

The biggest mistake when booking

Don’t choose from the photos alone. Almost every pasta class photographs beautifully: flour on wooden tables, sheets of yellow pasta, neat ravioli, glasses of wine. Look instead for signs that you’ll learn something:

• a small group
• clearly described techniques
• several hands-on steps
• named dishes
• recipe access
• plenty of time cooking, not only eating

The best class is the one that leaves you able to make that plate again, however it looks in the photos. Our guide to what to expect at a Naples cooking class walks through a session from arrival to the last course.

Pasta-making class FAQ

How long is a pasta-making class in Naples?

Most shared classes last about 2–3 hours, including cooking and eating. Dinners in a local home run 3–4 hours.

What pasta do you make?

Ravioli and fettuccine or tagliatelle are the most common. Some classes include potato gnocchi or additional pasta shapes instead.

Do you make the pasta from scratch?

In a proper hands-on class, yes. You mix the dough, knead it, roll it and shape it yourself.

Do pasta classes include dinner?

Usually they include the food you’ve prepared. Evening classes become dinner; morning classes often become lunch.

Do you need cooking experience?

No. Most classes are designed for beginners.

Are pasta classes in Naples taught in English?

Many visitor classes are. Some operators also teach in Italian, French and Spanish. Check the language on your specific booking.

Are pasta classes good for solo travellers?

Yes. Shared cooking classes are good solo activities because everyone works around the same table and eats together at the end.

Can children join?

Many classes allow children, but minimum ages and prices vary. The featured pasta class takes children under 8 only on its private option. Check before booking.

Can vegetarians take part?

Usually. Ricotta-filled pasta and tomato sauces are common. Confirm the full menu first.

Are vegan pasta classes available?

Sometimes, but classic fresh pasta usually contains egg. You need an operator prepared to provide a different dough and vegan alternatives for fillings and dessert.

Are classes gluten-free?

Some operators can adapt ingredients, but a shared kitchen full of wheat flour may not be safe for people with coeliac disease. Confirm cross-contamination arrangements directly.

Is fresh pasta traditionally Neapolitan?

Campania has fresh pasta, including gnocchi, ravioli and scialatielli, but Naples also has a strong tradition of durum-wheat dried pasta and shapes such as ziti, paccheri, candele and pasta mista.

Is pasta making or pizza making better in Naples?

Pizza is tied more closely to Naples. Pasta classes often teach techniques that are easier to reproduce at home. Choose by whether Naples-specific tradition or a transferable cooking skill matters more to you.

Final take

A good Naples pasta-making class leaves you with more than a bowl of pasta. You walk out knowing what properly kneaded dough feels like and how thin to roll ravioli. You know why trapped air is a problem, why fresh pasta cooks so quickly and how a simple sauce can be enough. And when you put flour on your own kitchen table weeks later, the process should feel familiar.

For a first class, ravioli, fettuccine and tiramisu over about three hours is a reliable format. If the food culture of Naples is what brought you here, look one step further, to a class that introduces gnocchi, Genovese, ragù, scialatielli or another Campanian tradition. That is the difference between learning to make pasta while you’re in Naples and learning something about Naples through its pasta.

To book, check your dates on the pasta class with starter and drink, since start times change through the year.

Related reading

• Italian pasta shapes explained
• Fresh pasta recipe: how to make pasta from scratch
• Cooking classes in Naples: pizza, pasta, tiramisu and more
• What to expect at a Naples cooking class