Fresh pasta and a proper spritz? Yes.

In a 3-hour session just steps from Piazza Navona, you’ll make classic Italian Aperol Spritz and create pasta from scratch, including fettuccine and maltagliati. It’s a fun, hands-on way to get past ordering and actually understand how the drinks and dough come together.

I especially like two things: you get real technique for the spritz, and you leave with a meal built from what you made—fettuccine, maltagliati, and a full sit-down finish. One thing to consider is that this is a timed class. If you’re the type who likes to wander slowly, build in buffer time around the start at Via Giuseppe Zanardelli 14.

Key Highlights You’ll Feel Right Away

• Hands-on spritz training so you learn the balance, not just the recipe
• Fresh pasta from scratch: fettuccine and maltagliati, made by you
• Sauce experience with sugo al Pomodoro and basil pesto paired with your pasta
• Included meal flow: bruschetta, pasta, tiramisu, plus wine and Limoncello or coffee
• English instruction with a practical, traveler-friendly pace

Aperol Spritz and Pasta Making Near Piazza Navona

This is one of those Rome experiences that works even if you’re not a hardcore foodie. You don’t need special cooking skills. You just need a willingness to roll up your sleeves and get your hands involved with dough—and a taste for a genuinely Italian cocktail.

The setting matters. The class meets at Restaurant Gusto at Via Giuseppe Zanardelli 14, a convenient base when you’re already planning time around Piazza Navona. And since the activity ends back at the meeting point, you can keep your evening plans simple.

At a cost of $85.41 per person for 3 hours, you should think of this as a guided meal and skill session bundled together. You’re not just buying food. You’re paying for instruction, a structured experience, and multiple included tastings.

Where You Start (Restaurant Gusto) and What You’ll Be Eating

You meet at Via Giuseppe Zanardelli 14, Restaurant Gusto. That’s useful because you’re not trying to find some distant farm kitchen. You’re starting in a normal Roman dining area, and you’ll end there too.

The included food list tells you how the class is likely paced: you begin with a welcome spritz, then you move into prep and cooking, and you finish by eating the results. Included along the way:

• A welcome drink: spritz
• Bruschetta (toasted bread with tomatoes, basil, oregano)
• Pasta courses: maltagliati with basil pesto, fettuccine with sugo al Pomodoro
• Tiramisu dessert
• A glass of wine or non-alcoholic beverage
• A glass of Limoncello or coffee
• Water

That makes the experience feel complete. By the time you’re done kneading and mixing, you’re not stuck wondering where the food part fits. It’s built in.

The Spritz Lesson: Getting the Cocktail Right

Aperol Spritz is simple on paper. In practice, it’s all about balance: how sweet, how bitter, how fizzy, and how cold. This class gives you the structured training to make a spritz that feels like it belongs in Italy, not in a tourist bar.

You start by mastering the classic Italian spritz. From there, you’ll learn the process of cocktail preparation rather than just watching someone else pour. The class approach matters because it turns a drink you probably order into one you can actually make.

What I like here is that the spritz is not treated like an afterthought. It’s front and center at the beginning, so you’re energized from the start. Also, the fact that you’ll have a non-alcoholic option in the meal portion makes it more flexible for mixed groups.

One consideration: if you don’t drink Aperol-style cocktails at all, you may wish you enjoyed bitter-sweet drinks more. The experience is clearly built around the Aperol Spritz theme.

Making Fresh Fettuccine: The Work Behind the Comfort Food

Then comes the pasta. You’ll make fresh fettuccine from scratch using local chef guidance. Even if you’ve never rolled dough before, you’re not thrown into chaos. This kind of class is designed for real participation, so you’re learning what to do and why.

Fettuccine is all about consistency. Getting the dough texture right and rolling to the proper thickness affects everything. Too thick and it eats heavy. Too thin and it can get fragile. In this class, the focus is on authentic technique—meaning you’ll learn methods that match what you’d see in a real Italian kitchen.

You also get practical context for the meal. When you’re the one who made the noodles, you’ll pay more attention to how the sauce clings and how the pasta holds up in the plate.

Maltagliati From Scratch: Why It’s Not Just Another Pasta Shape

Next you’ll make maltagliati, another pasta you might see in Italy but may not recognize from home. Maltagliati basically means badly cut, but in practice it’s an intentional shape and texture choice. The irregular pieces help catch sauce differently and create a more rustic bite.

This part of the class is valuable because it expands your pasta knowledge beyond the familiar. You’re not just doing the same technique twice. You’re learning two pasta styles and experiencing how shape affects eating.

And since the class includes basil pesto with your maltagliati, you’ll taste the effect of that combination. Pesto clings well, and those irregular edges help deliver more sauce in every forkful.

Sauce Pairing: Sugo al Pomodoro and Basil Pesto Choices

You’ll enjoy your homemade pasta with sauces that highlight two Italian favorites: sugo al Pomodoro and basil pesto. The class design gives you exposure to both, so you can compare flavors and textures.

If you like clean, tomato-forward comfort, sugo al Pomodoro is the route. It’s classic, familiar, and often lighter than people expect once it’s made properly. If you prefer bold herb flavor with a thicker, richer taste, basil pesto is the counterpoint.

What’s smart about including both is that it helps you connect ingredients to outcomes. You’ll see how the same pasta-making effort leads to different eating experiences depending on sauce style.

The Included Meal: Bruschetta, Wine, Limoncello, Coffee, and Tiramisu

After all that prep, the meal portion is the payoff. You start with bruschetta—toasted bread topped with tomatoes, basil, and oregano. It’s a good warm-up because it’s bright and not heavy, which helps your palate stay ready for pasta.

Then you eat what you made: maltagliati with basil pesto and fettuccine with sugo al Pomodoro. You also get a glass of wine or a non-alcoholic beverage, plus a glass of Limoncello or coffee. That’s a lot of included extras for a single 3-hour block.

The dessert is tiramisu, which is perfect for ending on something familiar and satisfying.

If you’re worried about timing or getting full too early, the included structure usually works well. You get course-by-course pacing: drink first, small starter, then pasta, then dessert.

Price and Value: Is $85.41 Actually Worth It?

At $85.41 per person for 3 hours, you might wonder how it stacks up against simply eating at restaurants. Here’s the practical way I’d judge it.

You’re paying for:

• Instruction (English-speaking)
• Hands-on pasta making (fettuccine + maltagliati)
• Cocktail instruction and a welcome spritz
• Multiple included courses (bruschetta, pasta, tiramisu)
• Drinks with the meal (wine or non-alc, plus Limoncello or coffee)
• Water

In Rome, those items add up fast if you order à la carte. The value comes from the bundle: you’re not just consuming. You’re learning a skill and enjoying the results as a full meal. For people who like structured experiences, it’s a strong deal. For people who only want a quick bite, it may feel like more than you need.

Who This Class Is Best For (And Who Should Skip It)

This Masterclass is a great match for:

• Food lovers who want to do more than eat
• Cocktail fans who want to understand how a spritz should be built
• Travelers who are already in the center of Rome and want a convenient activity near Piazza Navona
• Anyone who likes a timed, guided experience with included drinks and dessert

It might not be ideal if:

• You want total freedom with no schedule at all
• You dislike hands-on cooking or working with dough
• You’re only interested in one item (like pasta only, or spritz only). The class is designed around both.

Quick Practical Notes Before You Go

The instructor is English, and the whole format is built for participation. The class duration is 3 hours, and it starts and ends back at the meeting point at Via Giuseppe Zanardelli 14 (Restaurant Gusto). The activity is wheelchair accessible, so it’s set up with access in mind.

Also, since tip or gratuity isn’t included, you may want to plan a small extra budget for that at the end.

Should You Book This Rome Spritz and Pasta Masterclass?

I’d book it if you want a hands-on Aperol Spritz and pasta lesson that ends like a real meal, not a quick demo. The price feels reasonable because you get instruction plus a full spread: bruschetta, two pasta styles with sauces, tiramisu, wine/non-alc, and Limoncello or coffee.

If you’re looking for a deep cooking boot camp, you might want something more advanced. But for most visitors, this is the sweet spot: guided, friendly, and genuinely useful. When you leave, you’ll understand how Italians think about spritz and pasta, not just what to order.

FAQ

How long is the Rome spritz and pasta class?

The experience lasts 3 hours.

Where does the class meet in Rome?

The meeting point is Via Giuseppe Zanardelli 14, at Restaurant Gusto. The activity ends back at the meeting point.

Is the class taught in English?

Yes, the instructor teaches in English.

What’s included in the price?

Included items are a welcome spritz, bruschetta, maltagliati with basil pesto, fettuccine with sugo al Pomodoro, tiramisu, a glass of wine or a non-alcoholic beverage, plus a glass of Limoncello or coffee, and water.

Do you make both pasta types?

Yes. You’ll learn to make fettuccine and maltagliati from scratch.

Do you have sauce options?

You’ll enjoy your pasta with sugo al Pomodoro and basil pesto, and you’ll be served your homemade pasta with these sauce options as part of the experience.

Is there an alcohol-free option?

Yes. The meal includes a glass of wine or a non-alcoholic beverage, and the experience also includes Limoncello or coffee.

Is the experience wheelchair accessible?

Yes, it is listed as wheelchair accessible.