Hands-On Pasta Making Class in Trastevere

What fresh pasta is made of

Fresh egg pasta, the style associated with northern and central Italy, is made from flour and eggs. The flour is typically piled into a mound with a well in the middle, the eggs are placed in the well, and a fork gradually draws the flour in. The mixture is then kneaded until smooth and rested so the gluten relaxes before rolling.

This is different from the dried pasta of the south, which is usually made from durum wheat semolina and water, with no egg. Both are authentic. They simply suit different shapes and sauces.

Shapes you may meet in Rome

• Fettuccine: ribbons cut from a rolled sheet, common in Roman kitchens.
• Tonnarelli: square-cut strands, thicker than spaghetti, often paired with cacio e pepe.
• Maltagliati: irregular offcuts, whose name means badly cut, often used in soups and legume dishes.
• Ravioli and similar filled pasta: sheets folded around a filling such as ricotta and spinach.

Why technique matters

Good pasta depends on a few details. The dough should be firm and elastic, not sticky. Rolling it thin and evenly is the most difficult part, and traditionally done with a long wooden rolling pin called a matterello. Cutting should be consistent so the strands cook at the same rate. Fresh pasta cooks far faster than dried, often in a couple of minutes, and it is then tossed with its sauce so the two marry together.

Beginners often use too much flour or knead too little. The dough tells you when it is ready: it should feel smooth, springy and slightly tacky without clinging to the board.

Sauces that suit fresh pasta

Delicate egg pasta pairs with simple sauces. Butter and sage, a light tomato sauce, or a ragù suit ribbons well. Roman classics such as cacio e pepe, carbonara and amatriciana are traditionally made with dried pasta but work with fresh too. The idea is always to let the pasta itself remain the centre of attention.

A walk through Trastevere afterwards

Once your hands are clean, Trastevere is a pleasure to explore on foot. You can cross Ponte Sisto towards Campo de' Fiori, wander up the Janiculum hill for a view of Rome's rooftops, or just meander the lanes behind the main piazza. Comfortable shoes are essential, as the stone streets are uneven.

If you have a gluten intolerance, an egg allergy or follow a vegan diet, say so when you book any cooking class, since fresh pasta is built on wheat and eggs.