Learn to make three traditional Campanian pasta shapes (scialatielli, paccheri, and pasta fresca) and the classic slow-cooked ragù napoletano. Held in a Naples kitchen or on the Amalfi Coast. Includes lunch with wine.
The Campanian Pasta and Ragù Class is a four-hour hands-on cooking class focused on the fresh pasta and slow-cooked sauces at the heart of home cooking in Campania, southern Italy. Held either in a Naples kitchen or at a venue on the Amalfi Coast, the class teaches participants to make three traditional pasta shapes—scialatielli, the short, thick noodle associated with the Amalfi Coast; paccheri, the large smooth tubes typical of Neapolitan cooking; and a basic pasta fresca—alongside the region's emblematic ragù napoletano. Participants begin by making dough from flour and eggs or water depending on the shape, learning to knead, rest, roll, and cut each pasta by hand using traditional tools rather than machines where possible. The instructor explains how scialatielli incorporate a little milk and grated cheese, why paccheri suit robust sauces, and how shape and texture are matched to specific dishes. The class then turns to ragù napoletano, the slow-cooked tomato and meat sauce that, in the Neapolitan tradition, simmers for several hours (pippiare) until the meat is meltingly tender and the sauce deeply concentrated. Participants learn how the meat and sauce are traditionally served as separate courses and the role the dish plays in Sunday family meals. The class concludes with a sit-down lunch of the pasta and sauce made during the session, accompanied by local Campanian wine. The price of €75–100 covers all ingredients, instruction, use of equipment, and the lunch with wine. Classes are small and conducted primarily in English, with each participant working at a hands-on station. Vegetarians can be accommodated with a meatless tomato or vegetable sauce in place of the ragù if requested in advance, and dietary needs should be flagged at booking. Aprons are provided and no experience is necessary. Because authentic ragù requires long cooking, classes often work with a sauce that has been started earlier so participants can taste the finished result while learning the full method. The class suits travellers wanting to recreate genuine Campanian home cooking after returning home.
| Price | €75-100 |
|---|---|
| Duration | 4 hours |
Weather through the year in Campania
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Campania.
Highlights
- Three regional pasta shapes by hand: scialatielli, paccheri, and pasta fresca
- Slow-cooked ragù napoletano in the traditional style
- Working dough with traditional tools rather than machines
- Sit-down lunch paired with local Campanian wine
- Matching pasta shape to the right sauce
Tips for visiting
- Allow the full four hours—authentic ragù is slow-cooked, and the class is paced around tasting a properly developed sauce.
- Request a vegetarian sauce in advance if needed, as the classic ragù napoletano is meat-based.
- Wear an apron-friendly outfit; hand-rolling pasta with flour and eggs is messy work.
- Take notes or photos of the dough ratios so the three pasta shapes can be reproduced at home.
- Arrive with only a light breakfast, as the class ends with a substantial pasta lunch with wine.
Frequently asked questions
Which pasta shapes are taught in the class?
Participants make three traditional Campanian shapes: scialatielli, paccheri, and a basic fresh pasta. Each is shaped by hand, and the instructor explains how the texture of each suits different sauces.
What is ragù napoletano?
Ragù napoletano is a slow-cooked sauce of tomato and large cuts of meat, simmered for several hours until rich and tender. In the Neapolitan tradition the sauce dresses the pasta while the meat is served as a separate course.
Is wine included with the lunch?
Yes. The price of €75–100 includes a sit-down lunch of the dishes made during the class, accompanied by local Campanian wine. Additional drinks may carry a separate charge.
Can vegetarians take the class?
Yes, with notice. A meatless tomato or vegetable sauce can replace the ragù if requested at booking. The pasta-making portion is naturally suitable for vegetarians.
Is the class held in Naples or on the Amalfi Coast?
Depending on the operator, the class is held either in a Naples kitchen or at a venue on the Amalfi Coast. The location should be confirmed at the time of booking.