You'll make the dough by hand, learning the right technique and texture — not just following a timer. Shape it yourself. Your chef guides you through every step until your pasta actually looks and tastes the part. Choose your sauce. A vibrant Pesto with basil, pine nuts, and Parmigiano — or a rich, slow-built tomato sauce with real depth. Your chef shares the technique, the timing, and the details that turn a good sauce into a great one. Sit down and eat. You'll plate your pasta, pour your wine or Prosecco, and eat what you made — together, at the table, the way Romans do. Before you leave — a participation certificate and your chef's personal recipe card, with tips you won't find in any cookbook.