Pasta Making Class In Bologna

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Tour Information

Key Details

  • Mobile Voucher Accepted
  • Free Cancellation
  • Duration: 2 Hrs 18 Mins
  • Language:
  • Departure Time :
    Operates Tuesday to Friday, except Thursday afternoon. , Eventually, Saturday lessons to be confirmed.
  • Departure Details :
    Bologna, Bologna, Province of Bologna, Emilia-Romagna
  • Return Details :
    Returns to original departure point
  • Cancellation Policy :
    For a full refund, cancel at least 24 hours in advance of the start date of the experience. Tours booked using discount coupon codes will be non refundable.


A lesson to discover the secret of making fresh and delicious pasta in a very nice and real atmosphere. Enjoy making Tortellini, fresh dough and Tagliatelle with the expert 'Sfogline', a Bolognese woman that can create wonderful and perfect pasta starting from two very simple and basic ingredients: eggs and wheat.


  • Choice of morning or afternoon departure
  • Family friendly
  • Get inside tips from a local
  • Small group ensures personal service

Know More about this tour

When you say tortellini, you think of Bologna. Even though every territory, every family has a different tradition for the filling, the heart of the Tortellino, this kind of pasta is the typical symbol of Bologna and the entire region of Emilia Romagna.
Only expert hands can transform a mixture of eggs and flour in a dough as soft as velvet; such is the great art of pasta makers, great masters of the rolling pin. In a cooking class of approximately 2 and a half hours, you will try to imitate the expert hands of the Sfogline, learning how to make fresh pasta, Tortellini, Tortelli and Tagliatelle.
After the class, to complete the experience, you will taste what you've created.


Food tasting



Additional Info

Confirmation will be received at time of booking

Please advise any specific dietary requirements at time of booking

A minimum of 2 people per booking is required

A maximum of 4 people per booking

Traveler Reviews

  • 08-Jul-2016

    I learnt a lot and feel like I can have a crack at this. The chefs were very friendly and helped out so much, but English was a little barrier for us at times, but not too bad