Join Chef Anthony Sestitoa for hands-on journey through four classics of Roman pasta: Cacio e Pepe, Carbonara, Alla Gricia, and Alfredo. You’ll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Everyone will prepare a portion of fresh tagliatelle or spaghetti, and from there will be guided through the nuances of each sauce — exploring techniques, ingredients, and the subtle differences that define each recipe. Rather than individual cooking stations, the focus is on collaborative preparation and discussion. The final dishes are finished together and served family-style for a tasting that captures the full spirit of Roman cooking. A relaxed, informative, and delicious way to get hands-on with Italy’s most iconic pasta traditions.