Roman Pasta-Making Class

Hands-on class in a Testaccio kitchen — hand-roll tonnarelli, learn the emulsification trick behind proper cacio e pepe, and sit down to eat everything you made with a glass of local wine.

Classes typically run a few hours including the meal at the end, so treat it as an evening's activity rather than a quick stop between sights. Groups are usually kept small by design — useful to know if you're choosing between similar-sounding listings, since the hands-on portion works better with fewer people per instructor.