Handmade Sicilian Pasta Class, Catania

This three-hour, hands-on cooking class in Catania focuses on Sicilian pasta made entirely by hand, led by a local cook who guides small groups through shaping, saucing, and finally eating what they produce. The centrepiece is busiate, the long spiral pasta of western Sicily traditionally rolled around a thin rod or knitting needle, served here with the classic Trapanese pesto of almonds, tomato, garlic, basil, and pecorino — a sauce that reflects the island's almond-growing heritage. Participants also prepare pasta alla Norma, Catania's emblematic dish of fried aubergine, tomato, basil, and salted ricotta (ricotta salata) named, by local tradition, after Bellini's opera, and maccarruna 'a carrittera, the carter's pasta dressed simply with garlic, olive oil, and pecorino. The class is fully participatory, so attendees mix and knead the dough, shape each format by hand, and cook the sauces themselves rather than watching a demonstration. The roughly €55–75 price includes all ingredients, the instruction, aprons, and a full meal of the pasta dishes prepared, usually served with local wine or water at the end. Groups are small for individual attention, the class is run in English, and the atmosphere is relaxed and sociable. Because everything is made from scratch, the dishes suit vegetarians well — busiate with Trapanese pesto, pasta alla Norma, and the carter's pasta are all meat-free — and other dietary needs, including substitutions, can usually be arranged with advance notice. Beginners are welcome, as the emphasis is on traditional Sicilian technique and the satisfaction of hand-shaping pasta rather than on speed or precision. The class is held indoors, making it a dependable choice in any weather or season, and the included meal makes it a substantial activity rather than a quick stop. Aprons are provided; comfortable closed shoes, tied-back hair, and an empty stomach are the practical things to bring.