Cooking Class for Families in Como – Hand-Rolled Pasta to Share on Lake Como

An activity the whole family enjoys

Teenagers love getting their hands in the dough, and parents appreciate an activity with no screens that ends at the table, in front of a dish made with their own hands. Our sessions host up to 12 guests: a family of 3, 4 or 5 often has the work bench to itself.

This is not a tourist show, but a real cooking class: our classes follow the method our resident chef learned on the professional path of Rina Poletti’s Accademia della Sfoglia — the dough ball, the rest, the rolling pin. The story is told on our story page.

From what age?

The minimum age is 14. By that age, teenagers have the fine motor skills to roll the sfoglia, cut tagliatelle and seal ravioloni without frustration. Below 14, the class becomes hard for them and for the rest of the group — write to us if you would like a private session with some adaptation.

What you’ll do together

• Knead your own dough ball of flour and eggs, one each
• While the dough rests, the aperitivo: prosecco and the spritz lesson — Aperol or Campari — for the adults
• Watch our resident chef’s demonstration, then roll your sfoglia with the rolling pin
• Shape the pasta, each your own
• Sit down together and eat what you made, from the pasta to the dessert

Choose your masterclass

• Tagliatelle Masterclass – Fresh Tomato — our flagship: tagliatelle with fresh tomato sauce and, at the end of the meal, gelato with Traditional Balsamic Vinegar of Modena DOP from Acetaia del Cristo, which intrigues the kids too
• Tagliatelle Masterclass – Ragù Bolognese — slow-cooked ragù bolognese, the dish that puts every generation in agreement
• Ravioloni Verdi Masterclass – Ricotta — green spinach sfoglia and ricotta-filled ravioloni: filling and sealing are made for teamwork
• Farfalle e Garganelli Masterclass – Ragù — two shapes from a single sfoglia: pinching farfalle is the gesture teenagers enjoy most

Every masterclass lasts about three hours. At the table, the dessert is always gelato with a few drops of Traditional Balsamic Vinegar of Modena DOP from Acetaia del Cristo — a family acetaia where the balsamic is made from a single ingredient, cooked grape must, aged at least 12 years in a battery of wooden casks.

How much does it cost?

€150 per person, sessions up to 12 guests: a family of four pays €600. Included: apron, ingredients, the aperitivo with the spritz lesson and the final meal. For extended families or larger private groups we offer a special rate on request. No upfront payment — we confirm your date first.

Good to know for families

• Classes in English and French (Italian also, on request)
• Duration: about 3 hours
• 10 minutes’ walk from Como historic centre
• Adaptable for allergies and dietary needs (please tell us at booking)

You might also consider

• Cooking class for couples in Como — the romantic version for two, with a spritz lesson during the aperitivo
• Group cooking class in Como — for extended families and larger parties, with private formats at a special rate