Learn to make authentic Emilian pasta with a local sfoglina (pasta maker) in a traditional Bologna kitchen. Roll tagliatelle by hand and make tortellini from scratch, then eat your creations with local wine.
This three-hour cooking class teaches the hand-made egg pasta that defines Bologna, the capital of Emilia-Romagna and the home of fresh sfoglia. Working alongside a sfoglina, the traditional female pasta maker whose craft is recognised as part of the city's heritage, guests learn to make pasta from scratch in a domestic Bologna kitchen rather than a restaurant line. The session starts with the dough, just eggs and soft flour, kneaded and rested before being rolled by hand with a long wooden pin, the matterello, into a thin, even sheet. From that sheet guests cut tagliatelle, the ribbon whose correct width is famously recorded in gold at Bologna's chamber of commerce, and then fold tortellini, the tiny navel-shaped parcels filled with pork, mortadella, prosciutto, and Parmigiano that Bolognese families make for the holidays. The class is hands-on throughout, with the sfoglina demonstrating each step before guests try it themselves, and it closes with everyone sitting down to eat the pasta they have made, dressed simply and served with a glass of local wine such as Pignoletto or Lambrusco. The €85 price covers all ingredients, instruction, the recipes, and the sit-down meal with wine; transport and additional bottles are not included. Groups are kept small so each guest gets individual guidance, and classes run in English at a patient pace suited to beginners, with no prior cooking experience needed. Vegetarian fillings and substitutions can usually be arranged with advance notice, though the classic tortellino filling is meat-based. The experience suits travellers who want to take home a genuine skill rather than just a tasting, and who enjoy learning why fresh egg pasta, not dried, is the soul of Emilian cooking. Because rolling sfoglia by hand is physical work, guests should come ready to stand and use their arms, and aprons are provided to protect clothing from flour. The kitchen setting also offers a glimpse of how Bolognese home cooks have passed this craft down through generations, making the class as much a cultural lesson as a culinary one.
| Price | €85 |
|---|---|
| Duration | 3 hours |
Weather through the year in Emilia Romagna
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Emilia Romagna.
Highlights
- Hand-roll fresh egg sfoglia with a traditional matterello rolling pin
- Learn from a sfoglina, Bologna's traditional pasta maker
- Cut tagliatelle and fold meat-filled tortellini from scratch
- Sit down to eat your own pasta with local wine
Tips for visiting
- No experience is needed, but come ready to stand and use your arms, as rolling sfoglia is physical work.
- Wear clothes you do not mind dusting with flour; aprons are provided.
- Request vegetarian fillings in advance, as the classic tortellino filling is meat-based.
- Arrive hungry: the class ends with a full plate of the pasta you have made.
- Take photos of the folding technique so you can recreate tortellini at home.
When to visit
Classes run year-round and are typically held late morning or afternoon, ending with a meal. Cooler months are especially pleasant for the warm, hands-on kitchen work.
Accessibility
The class takes place in a domestic kitchen and involves standing at a work surface for extended periods; guests with mobility needs or who require seating should contact the tour operator in advance to discuss adaptations.
Frequently asked questions
Do I need cooking experience?
No. The class is beginner-friendly and the sfoglina demonstrates each step before guests try it, at a patient pace in English.
What is included in the price?
The €85 covers all ingredients, hands-on instruction, the recipes, and a sit-down meal with local wine. Transport and extra bottles are not included.
Can vegetarians take the class?
Yes, vegetarian fillings and substitutions can usually be arranged with advance notice, though the traditional tortellino filling uses pork and cured meats.
What pasta will I make?
Hand-rolled sfoglia cut into tagliatelle, plus tortellini folded from scratch, the two pasta shapes most associated with Bologna.