Making pasta by hand in Florence is pure fun. You’ll learn technique fast, then pair it with wine guided by a Master Italian Sommelier. The format keeps things personal, with a class capped at six and a meal that includes three full pasta dishes plus dessert.

I like that the teaching is hands-on, not just watching and tasting. I also like that the wine pairing is part of the lesson, so you learn why each pour works. One thing to consider: the tasting does involve wine, so if you dislike it, plan to sip lightly and focus on the pasta skills you’ll take home.

Quick takes before you go

• Max 6 people means you get real coaching while you roll, cut, and shape.
• Chef-led pasta with Michelin-star background gives technique you can reuse at home.
• Master Italian Sommelier pairs wine to each dish, with clear guidance on what to look for.
• 3 pasta dishes + dessert turns it into a real meal, not a snacky class.
• Seasonal menus with vegetarian options always available keeps choices flexible.
• Downloadable e-recipe book helps you repeat the results after your trip.

Why this Florence pasta-and-wine class feels worth it

Florence can feel like a nonstop museum sprint. This is different. In about 3 hours, you’ll switch from sightseeing mode to hands-on food mode, and you’ll leave with something practical: technique, pairings, and recipes you can actually use.

The best part is the combo. Pasta-making gives you the craft. Wine pairing gives you the context—how flavors change when they meet. Put together, it makes the evening feel like a mini course you’ll remember, not a one-off meal.

This also helps English speakers. The experience is offered in English, and the class is structured for questions and explanations, not just silent chewing.

Finding the start point at V. dell’Agnolo 77r (and not panicking)

The class starts at 7:30 pm at V. dell’Agnolo, 77r, 50122 Firenze FI, Italy, and it ends back at the same meeting point. That loop matters. You don’t have to figure out a new neighborhood after dinner.

One practical note: the meeting area is walkable and near public transportation, but Florence streets can be easy to misread at night. I’d plan to arrive early so you can settle in, not rush while figuring out where to check in. If you’re coming from a restaurant nearby, give yourself a small buffer.

You’ll use a mobile ticket, and you’ll confirm at booking. That keeps things simple once you find the right door.

The pasta lesson: tools, ingredients, and a real skill you can repeat

This is not a “watch the chef” activity. You roll up your sleeves. All tools and ingredients are provided, so you’re not hunting for anything or paying extra for basics.

The chef you work with has a Michelin-starred background, and that shows in the pace of instruction. You’re not just learning one move; you’re learning how the dough should behave and how sauces should be built and balanced.

Based on past class leaders, you might work with chefs such as Marco or Davide (and you may see other names in different sessions like Andre). Whoever leads your group, the teaching style tends to focus on explanation plus hands-on practice, so you understand what you’re doing and not just how to copy it.

What you’ll likely practice during the evening

Handmade pasta means several key skills:

• Dough handling (how it comes together and how it feels)
• Shaping and cutting (so it cooks right)
• Sauce logic (how to match texture and flavor)
• Tasting balance while you cook and plate

Even if you’ve made pasta before, this is the kind of class that sharpens technique. Even if you haven’t, the small-group size makes it hard to get lost.

The meal itself: three pasta dishes, three sauce lessons

You’ll eat together as you go. The experience includes meal together with 3 full pasta dishes, plus dessert. The menu may shift with seasonal ingredients, but vegetarian options are always available.

Here’s a sample menu to understand the vibe and variety:

• Spaghetti alla chitarra with garlic chili oil, fonduta di pecorino, and prawns
• Tagliolini with chickpeas and fresh truffle
• Tortelli di ricotta with traditional Tuscan duck ragù
• Panna cotta with seasonal fruit

That spread is smart. You get:

• A long noodle style (spaghetti alla chitarra) with a rich cheese element
• A lighter, earthy vegetarian-friendly option (chickpeas and truffle)
• Stuffed pasta (tortelli di ricotta) paired with a classic Tuscan ragù
• A dessert that resets your palate (panna cotta with fruit)

Why the three-dish format is valuable

Many cooking classes teach one pasta type and call it a day. This one is built so you can compare. You’ll see how shape and thickness affect sauce cling. You’ll also learn how sauces change depending on whether you’re working with seafood, vegetables, or meat.

And because it’s served as a full meal, you’re not racing through food between “lessons.” The timing lets you taste while ideas are still fresh.

Wine pairing with a Master Italian Sommelier: what you’ll learn

Wine is part of the class, not a side quest. A professional Italian Sommelier guides the pairings, and you’ll taste wines chosen to match what you’re eating.

If you’re worried that wine will be the main event, relax. The pasta is the focus, and the wine is there to help you understand flavor matching. A Master Sommelier style of teaching usually means you learn quick rules you can reuse—how acidity, body, and aroma can work with (or against) garlic, cheese, fat, and herbs.

Past instruction names you might run into include Georgia (she’s specifically mentioned with wine expertise). You should expect a conversational approach: questions are welcomed, and explanations are practical enough that you can apply them next time you order wine in Italy.

A useful way to think about it

Pairing isn’t about finding one perfect bottle. It’s about making the food taste better. If you’re more interested in technique than drinking, you can still benefit. Tastings are educational, and you’ll likely leave with a better nose for what you like.

And yes, you might find out you do enjoy wine when it’s paired thoughtfully. Garlic, cheese, and rich ragù can be tricky—good pairing makes them feel easier, not heavier.

Vegetarian options that don’t feel like an afterthought

The experience says vegetarian options are always available, and the menu is seasonal. In practice, that means you can expect at least one course that leans into vegetables and starches rather than meat.

In the sample menu, Tagliolini with chickpeas and fresh truffle is already a vegetarian-friendly direction. Other courses may shift in seasonal versions, but vegetarian choices are guaranteed.

I like how this is handled here. Too many classes say “veg option” and then treat it as a last-minute substitution. This one builds the menu around seasonal ingredients and keeps vegetarian availability consistent.

If you have any dietary restrictions beyond vegetarian (like allergies), the only safe move is to check directly with the provider during booking, since menus can vary.

Price and value: what $192.24 buys you in real terms

At $192.24 per person, you’re paying for more than a cooking activity. You’re paying for:

• Small-group format capped at six
• A chef with a Michelin-starred background
• A Master Italian Sommelier doing guided tastings
• Tools and ingredients included
• Three full pasta dishes plus dessert
• A downloadable e-recipe book

If you compare it to paying separately for a high-quality cooking class and a guided wine experience, the value starts to make sense. You’re getting an evening meal with instruction layered in. It’s also not a “take a photo and leave” experience. You’ll actually produce pasta and sauces and take notes you can revisit through the recipe book.

Also, time has value when you’re on vacation. This runs about 3 hours in a compact format, starting at 7:30 pm, which makes it an easy anchor during a Florence night.

Timing and pacing: a 7:30 pm evening meal with structure

The start time—7:30 pm—is ideal in Florence. You get daylight sightseeing earlier, then shift into indoor food time later. It also means the class ends back at the meeting point, so you can keep your evening flexible after.

Expect a pace that mixes hands-on work with tasting and explanation. That’s what makes it effective: you cook, you learn, you eat. Then the wine discussion connects directly to what’s on your plate.

If you’re the type who gets bored with long demonstrations, this format helps. You’re doing the work most of the time.

Who should book this class (and who should think twice)

This experience fits best if you want food education you can repeat. You’ll enjoy it most if you’re curious about:

• Handmade pasta technique
• Sauce-making fundamentals
• How wine pairing changes the experience

It also works well for couples and small groups who want a shared activity. The class size helps conversation and personal attention, which matters when you’re learning something physical like pasta shaping.

Consider this if…

If you strongly avoid wine, know that wine pairing is included as part of the tasting portion of the class. You can still enjoy pasta-making, but the experience is built around tasting pairings, so your comfort level matters.

If you hate being hands-on—flour, rolling pins, sticky dough—this may frustrate you. The whole point is to participate.

Should you book this pasta and wine tasting class?

If you want a Florence night that’s equal parts practical skill and great eating, I’d book it. The small-group size, the chef’s Michelin-star background, and the Sommelier-led pairings make this feel like more than a one-time meal. Add the downloadable recipe book, and you get something to take home beyond memories.

To make the evening smoother, plan to arrive a bit early at V. dell’Agnolo 77r so you’re not rushing around Florence streets. And if you’re vegetarian, you’re covered—vegetarian options are stated as always available, and the menu includes vegetarian-friendly courses in the sample lineup.

If you’re on a tight schedule or you only want sightseeing, skip it. But if you want at least one genuinely interactive experience in Florence, this is a strong choice.

FAQ

Is the class small?

Yes. The experience is capped at a maximum of six participants, which supports hands-on instruction and interaction.

What time does the pasta class start?

It starts at 7:30 pm and runs for about 3 hours.

Are vegetarian options available?

Yes. Vegetarian options are always available, and the menu is seasonal.

What dishes are included?

You’ll have a meal with three full pasta dishes plus dessert. A sample menu includes spaghetti alla chitarra, tagliolini, tortelli di ricotta, and panna cotta.

Do I get recipes to take home?

Yes. You receive a downloadable e-recipe book after the class.

Is wine included?

Yes. A professional Italian Sommelier provides wine pairings with the pasta you make and taste.

What is the meeting point?

The meeting point is V. dell’Agnolo, 77r, 50122 Firenze FI, Italy, and the activity ends back at the same location.