Fresh Homemade Pasta and Tiramisu Cooking Class in Milan

Fresh pasta is the heart of this Milan cooking class: you work with flour and fillings, shape tagliatelle or guitar pasta, and make ricotta-and-spinach ravioli before finishing with tiramisu. I like that Carlotta teaches the food in her home, where the class feels personal, and that you make a full meal rather than a single dish. The recipes draw on her family’s cooking, and the class ends with everyone eating what they made.

The main consideration is dietary: this class is not recommended for people with celiac disease, and you should tell Carlotta about other allergies in advance. It’s also a home setting with a cat, Yoda, so factor that in if you’re sensitive to cats.

At a glance

• You make several dishes: fresh tagliatelle or guitar pasta, stuffed ravioli, and tiramisu.
• The ravioli filling is ricotta and spinach: the finished pasta is served with butter and sage.
• Carlotta hosts in her home: expect a small group, capped at six people, and a friendly cat named Yoda.
• The meal is part of the class: pasta, tiramisu, water, and half a liter of wine per person are included.
• Plan for about three hours: the meeting point is Via Malaga 2 in Milan, and the class ends there.
• The listed price is $84.11 per person: group discounts are available, and free cancellation is allowed up to 24 hours before the start.

A Milan kitchen, not a restaurant table

This is a hands-on lesson in a private home, not a demonstration where you sit back and watch someone else handle the dough. Carlotta guides you through the ingredients and techniques, then puts the tools in your hands. That matters if you want to return home able to make pasta, not just able to describe a good meal.

The class is offered in English and lasts about three hours. With a maximum of six people, there is room for questions and close instruction, though the small group also means the class may not suit you if you prefer a large, lively cooking party.

Carlotta is the host and teacher. Her approach is warm and patient, and the recipes she shares include family traditions. There’s also Yoda, the household cat, who may keep an eye on proceedings. If you like cats, that detail may add to the homey feel. If you have an allergy or simply prefer a cat-free kitchen, ask about it before booking.

Start with flour and the basics

The lesson begins with the ingredients and the role of flour, including the uses of 00 flour. This is a useful place to slow down: flour is easy to buy, but knowing what it does in a dough helps you make better choices once you’re cooking at home.

You’ll also learn about pasta fillings and the ways different doughs can be used. The class is designed to cover more than one shape, so you can see how the same basic skills lead to different results. Don’t expect a technical lecture on every regional pasta tradition. The focus is practical: learn the ingredients, handle the dough, and make the dishes on the menu.

All the tools needed for the homemade pasta and tiramisu are provided. That keeps the class accessible if you’re visiting Milan and haven’t packed a rolling pin or pasta cutter in your suitcase.

Shape tagliatelle or guitar pasta

One of the main tasks is making fresh pasta in a long shape, such as tagliatelle or guitar pasta. You’ll take part in the process rather than simply watching Carlotta prepare a finished batch. The appeal is partly in the result, of course, but also in learning how dough changes as you work it.

Fresh pasta is a good first lesson because the technique is easy to remember and useful at home. You can try the recipe again without needing elaborate equipment, though you’ll need to follow the method Carlotta teaches and allow yourself time to practice. The class promises a practical foundation, not instant mastery after one session.

The class description also mentions different pasta shapes. It doesn’t promise a fixed list beyond the featured long pasta and stuffed pasta, so go in ready to learn the shapes offered that day rather than expecting a specific extra recipe.

Fill ravioli with ricotta and spinach

The second pasta is ravioli filled with ricotta and spinach, served with butter and sage. This gives you a different skill from making long noodles: you have to portion the filling and work the dough into a sealed shape. The pairing is simple and classic, which lets the pasta and filling do most of the work.

Making stuffed pasta together is especially useful if you’ve only made pasta from a packet. You’ll get a sense of how a filling fits into the dough and how the finished pieces are handled. Carlotta explains the ingredients and the uses of fillings, so the lesson is about more than copying one set of steps.

The ravioli are also part of the meal you eat at the end. That makes the class feel complete: you’re not taking home a bag of uncooked pasta or rushing off before you taste what you’ve made.

Finish with tiramisu

Dessert is tiramisu, prepared using the original recipe. The class includes making it, not just ordering a serving after dinner. For anyone who enjoys Italian cooking, that’s a strong addition: you leave with a savory pasta method and a dessert to try again at home.

The sequence is satisfying because the tiramisu rounds out the meal while giving you a second recipe to remember. It also gives the class a natural finish, with the food you’ve prepared ready to share at the table. If you’re choosing between a pasta-only workshop and this one, the extra dessert lesson helps explain the price.

The class is intended to show you how to repeat the pasta and tiramisu recipes in your own kitchen. You may need practice to get the dough and shaping just right, but the point is to come away with methods you can use, rather than a one-time cooking novelty.

Sit down to the food you made

The meal is part of the price. You eat the pasta and tiramisu made during the class, with water and wine included. The wine allowance is half a liter per person, and you need to be at least 18, the legal drinking age in Italy, to be served alcohol.

That included meal changes how I’d judge the $84.11 price. You’re paying for a three-hour small-group lesson, the ingredients and tools, several recipes, and a shared meal with drinks. It’s not the cheapest way to eat pasta in Milan, but it offers more than a restaurant lunch: you learn the techniques and spend time cooking with a local host.

The value will be strongest if you enjoy taking part and plan to use the recipes again. If you only want a quick plate of pasta, a restaurant is a simpler and less expensive choice. If you’re curious about how fresh pasta comes together, the class gives you a meal and a practical lesson in one booking.

The appeal of a small group

A maximum of six people is a useful limit for a cooking class. It keeps the lesson personal and gives Carlotta a chance to guide each person, rather than trying to teach a large room at once. It also means the atmosphere can feel more like cooking with a few people at home than attending a formal school.

The small size can make conversation part of the day. Carlotta is described as fun to talk with, and food, wine, and travel are natural subjects while you cook and eat. That can be a bonus if you enjoy a sociable class. If you’d rather keep to yourself, the friendly home setting may feel more intimate than you want.

Because the group is capped at six, the class has limited places. It is booked, on average, about 39 days ahead, so I’d plan early if your dates are fixed. That average isn’t a guarantee of availability, but it’s a good reason not to leave the decision until the last minute.

What to check before you book

The meeting point is Via Malaga 2, 20143 Milan, and the activity ends back at the same place. Private transportation is not included, so you’ll need to make your own way there. The address is near public transportation, which helps, but check your route before class and allow time to find the entrance.

Tell Carlotta about any allergies in advance. The class is not recommended for celiac travelers, so it is not a good choice if you need a gluten-free cooking environment. The information provided does not promise substitutions for other dietary needs, so ask before booking rather than assuming the menu can be changed.

Remember that this is a home with a cat. Yoda is part of the setting, and that may be charming if you’re an animal lover. It’s a practical point, not a guaranteed feature of the lesson itself, so anyone with a cat allergy should check whether the home environment is suitable.

The class has free cancellation up to 24 hours before the start time for a full refund. If you cancel or request changes inside that 24-hour window, the payment is not refunded and changes are not accepted. The cutoff follows local time in Milan.

Who will enjoy this class most

I’d recommend it to you if you enjoy cooking, want to learn a few recipes you can repeat, and like the idea of sharing a meal in someone’s home. It works especially well for a couple, a small group of friends, or a family looking for a hands-on activity. One family even brought an 11-year-old for a birthday, but that does not establish a formal minimum age for the class.

It’s also a good fit if you want more than a pasta demonstration. You make long pasta and stuffed pasta, then prepare tiramisu, with the tools and meal included. The personal setting and Carlotta’s family recipes give the lesson a distinctly domestic feel.

I’d skip it if you have celiac disease, need a confirmed allergy-safe kitchen, dislike cats, or would rather spend your time sightseeing than cooking. And if your main goal is simply to eat well, you can find pasta elsewhere in Milan for less. This class earns its price through the making, the teaching, and the chance to sit down to food you helped prepare.

Should you book?

Book if you want an approachable, small-group lesson with Carlotta and a full Italian menu to make and eat. The combination of fresh tagliatelle or guitar pasta, ricotta-and-spinach ravioli, and tiramisu makes three hours worthwhile, especially if you’ll cook the recipes again at home. Just check the dietary and cat considerations first, and arrange your own transport to Via Malaga 2.

FAQ

How long does the class last?

The class lasts about three hours.

Where does the class meet?

It starts at Via Malaga 2, 20143 Milan, Italy, and ends back at the meeting point.

What will I make?

You’ll make fresh tagliatelle or guitar pasta, ricotta-and-spinach ravioli served with butter and sage, and tiramisu.

Are food and drinks included?

Yes. You eat the pasta and tiramisu prepared during the class. Water and half a liter of wine per person are included.

Is there a minimum age for the class?

The information provided does not state a minimum age for taking the class. Alcohol is not served to anyone under 18, the legal drinking age in Italy.

Can I attend if I have a food allergy or celiac disease?

You should notify Carlotta about allergies in advance. The class is not recommended for people with celiac disease.

Can I cancel for a refund?

You can cancel up to 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the experience are not accepted for a refund or change.