TheOneToGo
A great Roman cooking class puts your hands in the dough from the first minute, not a demo to watch from a stool.
Our pick
You roll fresh fettuccine and shape ravioli by hand, then finish with tiramisu before sitting down to eat the lot. Three courses in three hours is enough to teach real technique, like how the egg-to-flour ratio behaves and how thin to take the sheet, rather than the watered-down tourist version. You leave knowing how to repeat it, which is the only test that matters for a class like this.
If our pick doesn't fit
Swaps the pasta shapes for pizza dough, suiting those who want to take a pizza technique home rather than fresh pasta skills.
Adds a spritz-making component alongside the pasta, turning the class into more of a social evening than a pure cooking lesson.