Roll fresh pasta by hand in a small group, then sit down to eat it: aperitivo, local wine and our signature dessert included. English, French and Italian spoken.
Each one is a true lesson in sfoglia: you knead your own panetto, roll it with the matterello and cut your pasta, then sit down to eat what you made. Five families of masterclasses, one discipline. Every class includes an aperitivo with cured meats and cheeses, local wine at the table (one bottle for every four guests) and gelato with Traditional Balsamic Vinegar of Modena aged 25 years.
from €130 per person · up to 12 guests · aperitivo, local wine and dessert included
Pick your date in the booking form — availability is limited.
For practical details, read our FAQ.
The signature dessert
Gelato with Traditional Balsamic Vinegar of Modena, aged 25 years
Every masterclass ends the same way: a scoop of gelato and a few drops of Traditional Balsamic Vinegar of Modena DOP from Acetaia del Cristo, a family acetaia in Modena run for three generations.
It is made from one ingredient, cooked grape must, and it waits twenty-five years in a battery of wooden casks. Dense, dark, sweet and sharp at once: it is served by the drop. The one aged in cherry wood is the fruitiest, and it is the one we pour over the gelato.
From the panetto to the table: every course follows the same discipline.
The panetto
Flour and eggs on the wooden board. You knead your own panetto until it turns smooth, and you understand why every sfoglia begins here.
The rest, and the balsamico
The dough rests, wrapped and quiet. Meanwhile our resident chef introduces the Traditional Balsamic Vinegar of Modena DOP from Acetaia del Cristo: a single ingredient, cooked grape must, aged 25 years in a battery of wooden casks. A few drops crown the gelato at the end of the meal.
Reading the dough, making the sauce
You take the panetto back and learn to read it: what a properly rested dough tells your hands. Meanwhile the sauce takes shape in front of you.
The aperitivo
A pause around the board: cured meats and cheeses, a few words, and everyone gets to know each other before going back to the dough.
The chef’s sfoglia demonstration
Our resident chef rolls the sfoglia with the matterello, the technique learned at the Accademia della Sfoglia. You watch the dough open into a thin, breathing sheet.
You roll, cut, and eat
Then it is your turn: you roll your own sfoglia, cut your pasta and cook it. We sit down together and eat what you made, with local wine: one bottle for every four guests.
Hand-rolled sfoglia isn’t learned from a recipe — it’s passed down, from the cooks who have made it for a lifetime to those just starting out.
Rina Poletti, the maestra sfoglina from Finale Emilia known as the queen of sfoglia, led La Bottega della Sfoglia for more than thirty years and in 2018 founded the Accademia della Sfoglia, the first travelling school devoted to the art of the matterello. Our resident chef completed the Accademia’s professional masterclass, and brings that discipline to every class in Como.
Mani in Pasta Lake Como is a short walk from the historic centre and the lake, and it is a family that welcomes you. What we teach is not a show for visitors: it is sfoglia the way the tradition is handed down — the wood of the board, the matterello, the patience of a proper rest.
Our resident chef trained at the Accademia della Sfoglia of Maestra Rina Poletti, and with that training came a responsibility: teaching hand-rolled pasta the way it deserves to be taught.
You go home with technique you can repeat: the panetto, the rolling, the cutting. And with the memory of how the evening ends: gelato with a few drops of Traditional Balsamic Vinegar of Modena, aged 25 years.
What you take home
Sfoglia technique, from training at the Accademia della Sfoglia
Sessions of up to 12 guests, with our resident chef at your side
Aperitivo with cured meats and cheeses, local wine and gelato with 25-year balsamic: included
Full support in English, French and Italian
Reviews
What our guests say
★★★★★5.0/5
Verified Google reviews
Google review
★★★★★
“Cannot recommend this experience enough! Marco was very knowledgeable and explained every step of the process. Val was extremely helpful with translating and had perfect English. Between the appetizer, main course, and dessert everything was fantastic and one of the best meals I have ever had. We cannot thank Marco, Val, and their mother for the hospitality and unforgettable experience.”
“Wonderful experience with delicious foods and wines!”
— Candace S.
★★★★★
“More than 5 stars for Val, Marco and Silvana, who welcomed us into their family home to teach us Italian homemade pasta techniques in such a friendly pleasurable way. They made it fun and you can't help but love this family! A perfect family team working together wanting to share their love of traditional Italian food cooked with joy. We loved every minute. Our favorite thing in Como — this authentic Italian family cooking class should be at the top of your list to do! Grazie mille!!!”
— Vicki R.
★★★★★
“My mom, sister, daughter, niece and I did the tagliatelle al ragù pasta making class with Mani in Pasta and had such a great time! Val, Marco and Silvana were wonderful teachers and hosts! They are a wealth of knowledge and are happy to share it with you. I would highly recommend this class for anyone interested in learning how to make delicious, authentic Italian pasta. Gelato at the end was a delicious treat.”
Click “Book now” to open the booking form. Dates can be selected, but availability is limited:
each session hosts up to 12 guests, and larger private groups run on request.
We confirm every booking by email or WhatsApp.
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