Learning to make pasta from scratch at a cooking class in Florence

 Ever fancied rolling up your sleeves and learning how to cook real Italian food? In Florence, I got the chance to do exactly that with chefs Max and Luca.Their cooking class was a hands-on adventure right in the heart of Tuscany—think fresh ingredients, plenty of laughter, and recipes you’ll actually want to recreate at home.

It’s no secret that I love wandering around a market, and this one was extra special. We met outside a little church beside Sant’Ambrogio Market, a spot I’d probably have walked past if Max and Luca hadn’t pointed it out. There were seven of us in the group, and after a round of names and smiles we headed straight for the stalls.

This wasn’t the polished, camera-ready type of market you sometimes see in Florence. It was tucked under a bridge, small and scrappy in the best way, with only locals doing their shopping. For once, we were the only tourists in sight—and I felt like I’d stumbled into the “real” Florence.

The produce was incredible. I couldn’t stop staring at the lettuces, some a bright lime green, others a deep wine-red, their leaves glistening with morning dew. Tomatoes came in every shape imaginable—striped, knobbly, tiny as marbles—and the strawberries were so ripe they actually perfumed the air. I had to resist the urge to buy a punnet on the spot. Then there were the mushrooms, earthy and mysterious, the kind of seasonal treat Italians go misty-eyed over.

Max asked if there was anything we were dying to cook. Someone suggested cacio e pepe (a dish I raved about in my foodie guide to Rome), and everyone instantly agreed. Beyond that, we happily left the menu in Max and Luca’s hands. Watching Max shop was like following a hawk on the hunt—he scanned each stall with laser focus, brushing aside anything less than perfect. It struck me that for him, food doesn’t just start in the kitchen; it starts right here, with the absolute best of what’s in season.

Florence is one of Italy’s most exciting cities for food lovers, and taking a cooking class is one of the best ways to understand Tuscan cuisine. This guide forms part of my Florence Travel Guide, where you’ll find tips on where to stay, what to eat and the best experiences in the city. You can also explore the wider Italy Travel Guide for more destinations across the country.

 Prosciutto, Coffee, and a Warm Tuscan Welcome

With our shopping bags filling up, Max led us into a little covered market for a pit stop: prosciutto di Toscana. At first bite, I thought, this could almost be Parma ham—but that’s the magic of Italy. Every region has its own twist, so what looks like the same product ends up tasting completely different just a town or two away. It’s those subtle shifts in tradition that keep eating in Italy endlessly fascinating.

After nibbling slices of silky prosciutto, we relaxed over a quick coffee at the market café. It felt like the perfect pause before the real fun began. Max dashed off ahead to get things ready, while Luca kept chatting with us like we were old friends. By the time we hopped on the bus to Max’s house, the energy was buzzing—half excitement, half caffeine.

When we arrived, the welcome couldn’t have been more Italian. A glass of wine was pressed into our hands before we even stepped inside, and we stood out on the terrace sipping and taking in the kind of Tuscan views that make you want to pinch yourself. Rolling hills, terracotta rooftops, and the faintest smell of herbs in the air—it already felt like we were in for something special.

Our Tuscan Menu for the Day

The space where the lesson takes place feels more like a dream kitchen than a classroom. Each of us had our own work station, and an entire wall of glass opened up to sweeping Tuscan views—it’s not every day you get to knead dough while gazing out at rolling hills.

Today’s focus was on pasta from scratch and fluffy gnocchi. We started with the basics: two types of flour, one egg, and a little guidance from Max. I’d built it up in my head as something complicated, but mixing the ingredients together was surprisingly simple. Before long, I had a neat ball of dough ready to rest, snugly wrapped in plastic, while we moved on to gnocchi.

Meanwhile, Luca kept busy at the stove, chopping vegetables and building the sauces that would eventually bring our dishes together. Every so often, he’d pop back in, pans in hand, giving us a peek (and a taste) of what he was working on—it felt like we were part of the whole process, not just the pasta-making.

➡️ If you like tasting your way around the city , my guide to the best food tours in Florence explains how the different tours work and which one might suit your trip.

Gnocci

Next up came the humble potato. Max handed each of us one, still warm from boiling, and explained how it was about to become gnocchi so soft they’d float off the plate. The process was surprisingly quick—mash, mix, roll, cut—and before long we had neat little rows of pillowy dumplings that looked nothing like the dense, rubbery ones you sometimes get in shops. Honestly, I don’t think I’ll ever be able to buy the store-bought kind again.

Then it was back to our pasta dough. We split it in two, saving half for tagliatelle. Feeding the dough through the machine was oddly addictive—each turn producing a thinner, smoother sheet until it stretched almost the length of the table. We tried cutting it both by hand and by machine, with varying degrees of success, but the end result was the same: a gloriously messy pile of fresh tagliatelle. Luca whisked it away to the kitchen, ready to become our version of the Roman classic, cacio e pepe.

Filled Pasta

Just when I thought we’d peaked with gnocchi, it was time for filled pasta. Today’s filling was a dreamy mix of ricotta, nutmeg, and lemon—simple but with that classic Tuscan balance of creamy, fragrant, and fresh. We ran the dough through the machine until it was paper-thin and stretched out into a long golden sheet, ready to become something special.

Max gave us a little masterclass in shapes: neat squares of ravioli, plump half-moons of panzerotti, and the elegant twists of tortellini. Watching him, it looked effortless. Doing it myself… well, I braced for disaster. But once I rolled up my sleeves and got into the rhythm, something clicked. Within minutes, my workstation was covered in little parcels of pasta that, to my surprise, looked pretty impressive. Not only was it much easier than I’d imagined—it was fun. And I couldn’t help thinking how smug I’d feel serving these up at home.

When the cooking part of the class wrapped up, it was our turn to sit back and let Max and Luca work their magic. First out of the kitchen was the tagliatelle. It came together in minutes, and as Max plated it up, the whole table fell into that delicious silence that only happens when everyone is too busy twirling forkfuls of pasta to talk.

Then came the gnocchi, coated in a rich mushroom sauce that clung to every pillowy bite. By the time the filled pasta arrived—topped with a tumble of slow-cooked yellow cherry tomatoes, ruby-red tomatoes, and just a whisper of basil—it felt like we were eating Tuscany itself. Honestly, the only word that fits is YUM.

To finish? A simple bowl of those strawberries we’d eyed up at the market earlier. Perfectly ripe, impossibly sweet, and the kind of ending that made the whole meal feel like a celebration.

If you’ve ever wanted to get to grips with the basics of pasta-making, this is the class to take. By the end, you’ll not only feel confident rolling, shaping, and serving your own creations—you’ll also have the bragging rights to wow friends back home with a skill that looks way trickier than it really is.

But it’s not just about the cooking. Spending a few hours with Max and Luca feels like being welcomed into an Italian family—there’s laughter, plenty of good food, and that easy camaraderie that comes when people share a meal. Add in the gorgeous Tuscan setting and the chance to make new friends along the way, and it’s hard to imagine a better way to spend a day in Florence.

Max and Luca aren’t teaching every day—they’re private chefs who travel the world cooking for special events—so when they run a class, it’s purely out of passion. Their recipes, their techniques, and their love of food all come from their grandmothers, and you can feel that tradition in every step. If you’re in Florence, don’t miss the chance to cook with them—you might just surprise yourself.

 What You Need to Know

Thinking of booking a cooking class in Florence? If this one has caught your eye, be sure to plan ahead—it’s popular and spaces go quickly. You can reach Max directly at info@cuocoadomicilio.com or check out the website for full details.

➡️ I also tried the Florence Foodies Walk with Urban Adventures, which is a great introduction to local dishes and neighbourhood food spots.

Closing Thoughts

Since coming home, I’ve already had two goes at making gnocchi. The first attempt was… let’s just say less than perfect (wrong potatoes, lesson learned). But the second time? Absolute success. Light, fluffy, and every bit as comforting as I remembered from Florence. I have a feeling this is going to become one of my go-to dishes—something I’ll whip up on a cosy evening or pull out to impress friends at dinner.

Grazie mille, Max and Luca, for sharing not just your recipes, but a little slice of Tuscan life.

Florence’s cuisine is wonderfully simple but full of flavour. If you want to know which local dishes to try while you’re in the city, my guide to what to eat in Florence covers the classics.

Disclosure: I was kindly hosted by Max for this cooking class, and I’m so grateful to him for teaching me a skill I know I’ll use again and again. As always, all opinions (and pasta-making mishaps) are entirely my own.

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