Three Spritzes While the Dough Rests

A chef and a mixologist run this together, which is why it works: pasta has long waiting stages built into it, and this class fills them with cocktails instead of standing around.

Three hours near Via Cesare Balbo, at the top end of Monti. You make fresh pasta by hand and its sauce with the chef, and between the stages the mixologist takes over.

Three spritzes, and they are a deliberate progression. The Aperol is the one everybody knows, bitter orange over prosecco and soda. The Hugo comes from the Alto Adige, elderflower and mint, lighter and much less bitter, and is now the drink Italians order when they have had enough Aperol. The limoncello spritz is southern, sweeter, and the one that catches people out.

Then you eat everything you made, and take the recipes home for both the pasta and the drinks.

Water and soft drinks are unlimited. Under-18s are served soft drinks in place of the cocktails. Up to fifteen guests, in English.

Arrive ten minutes early at the sign near Hotel 77; latecomers are not admitted or refunded. The meeting point occasionally moves to a second location five minutes away, and you are told in advance. Because of the menu, coeliac, gluten-intolerant, vegan and lactose-intolerant diets cannot be accommodated. Not suitable for infants, who would have to stay on a lap with no workspace of their own.