One Pasta Shape, Three Sauces to Pick From, Two Hours

Two hours in a restaurant on Via Giuseppe Zanardelli, a short walk from Piazza Navona, and the shortest way to learn fresh pasta properly without giving up an afternoon.

You make fettuccine from scratch: flour, eggs, a fork, then the kneading, the rest, the rolling and the cutting. The chef is local and works in Italian kitchens rather than only in classes, and the format leaves room to ask why rather than only watch.

Then the tiramisù, also from scratch. Yolks and sugar beaten until they hold, mascarpone folded in cold so it does not split, savoiardi through the coffee quickly enough that they stay structural.

The fettuccine come to the table with one of three sauces, and you choose: amatriciana, guanciale and tomato with pecorino; cacio e pepe, which is only pecorino, pepper and pasta water and is the hardest of the three to get right; or tomato and basil. Note that the sauces are made for you rather than in the class.

A glass of wine or a soft drink comes with it, water throughout, and a shot of limoncello or a hot coffee at the end.

Up to fifteen guests, in English, wheelchair accessible. Arrive ten minutes early for check-in; late arrivals miss part of the class. Vegetarian, nut-free and alcohol-free options are available, and gluten-free pasta on request, though wheat flour is used in the room and coeliacs cannot be promised a clean environment.