Italian Pasta Cooking Class in Indianapolis (3-Course Meal)

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    Italian Pasta Cooking Class in Indianapolis (3-Course Meal)

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     US$137.40  per guest
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    Adult x1
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    Instant Confirmation
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    Earliest available date: August 20, 2026
    Free cancellation (24 hours notice)
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    For each guest that attends this experience, byFood will donate
    10 meals
    Summary
    Experience Details
    What You’ll Experience
    Where to Meet
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    Location
    Indiana
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    Duration
    2 hours 30 minutes
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    Number of Guests
    1 - 8 guests
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    Language
    English
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    Digital Ticket
    Mobile or paper ticket accepted

    Master Italian culinary arts in Indianapolis with a hands-on class. Create a full 3-course meal: bruschetta, fresh pasta, and tiramisu from scratch. Bring wine for an immersive experience!

    Photo of group 14
    For each guest that attends this experience, byFood will donate
    10 meals

    Experience Details

    Fresh focaccia, handmade pasta and a from-scratch tiramisù – this Italian cooking class in Indianapolis, hosted through Cozymeal, which connects you with top-rated local chefs, covers a complete three-course Italian dinner using real technique and quality ingredients.


    Your hands-on cooking experience features:

    - Bruschetta with homemade focaccia bread, fresh tomatoes and basil

    - Fresh Pasta (Fettuccine or Pappardelle) with scratch-made tomato-basil ragu and Parmesan

    - Tiramisù with mascarpone, espresso-soaked ladyfingers and cocoa


    You will leave with the skills to make fresh pasta, build a ragu and assemble a classic Italian dessert at home. Guests are welcome to bring wine or beer to enjoy throughout the experience.

    Sample Menu

    STARTER
    Bruschetta
    Fresh tomatoes and basil piled on toasted slices of homemade focaccia bread.
    MAIN
    Fresh Pasta – Fettuccine or Pappardelle
    Handmade pasta – choose fettuccine or pappardelle – tossed in a scratch-made tomato-basil ragu and finished with Parmesan.
    DESSERT
    Tiramisù
    Layers of espresso-soaked ladyfingers and smooth mascarpone cream, finished with a generous dusting of cocoa.

    What You Get

    All fresh ingredients and kitchen equipment provided.
    Take-home recipes for pasta, sauce and tiramisù.
    Enjoy the 3-course Italian dinner you prepare.

    Good To Know

    • This cooking class is designed to accommodate a variety of dietary needs! Please let us know in advance, and we'll do our best to tailor the experience to suit your preferences and restrictions.
    • Public transportation options are available nearby
    • Transportation options are wheelchair accessible
    • All areas and surfaces are wheelchair accessible
    • Service animals allowed
    • Wheelchair accessible

    What You’ll Experience

    Learn to make authentic Italian pasta from scratch in this hands-on cooking class in Indianapolis. Hosted through Cozymeal, which connects you with top-rated local chefs, this experience takes you from a bruschetta on homemade focaccia through a handmade pasta main course to a layered tiramisù – covering the essential Italian techniques you will reach for again and again. The menu you will prepare includes: - Starter: bruschetta on toasted homemade focaccia with fresh tomatoes and basil - Main Course: handmade pasta – choose fettuccine or pappardelle – with scratch-made ragu and Parmesan - Dessert: tiramisù with espresso-soaked ladyfingers, smooth mascarpone and cocoa From kneading fresh pasta dough to building a homemade ragu and layering a classic tiramisù, each step adds a lasting Italian skill to your repertoire. Guests are welcome to bring wine or beer to enjoy during the class.

    Meeting & Pickup

    Meeting Point

    16095 Prosperity Dr, Prosperity Drive, Noblesville Township Hamilton County Indiana, United States, US, 46060

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    The chef will be waiting for you inside the venue.
    End Point

    This experience ends at the meeting point.

    Cancellation Policy

    Cancel your booking at least 24 hours before the experience start time to receive a full refund.

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