A Pasta Class With Bernini's Fountain Out the Window

Two hours making fettuccine inside a restaurant on Piazza Navona itself, which is the entire argument for this one over the dozen other pasta classes in the centre. The square was built over the Stadium of Domitian and still holds its shape, a long oval where chariot races once ran, with Bernini's Fountain of the Four Rivers in the middle and Borromini's church behind it. You look at that while you work.

The pasta is made by hand from scratch: the dough, the rest, the rolling, the cutting into ribbons. It is a technique you can repeat at home with a fork and a rolling pin, which is the point of learning it here rather than watching a machine.

Then you eat what you made with the sauce you choose, with appetisers before it, a glass of wine or a small beer, still water, and a coffee or a limoncello at the end.

Up to fifteen guests, in English, adults only for the alcohol. Arrive ten minutes early and ask the restaurant staff to take you through; latecomers can only be rebooked at extra cost and are not refunded.

Not suitable for coeliacs, for vegans, since the pasta contains egg, or for guests with mobility difficulties. If you have a lactose or nut allergy, do not order the pesto.