Top Modena Pasta Making Classes in 2026

This experience is made unique thanks to the familiar and welcoming environment. You will find yourself in contact with the hostess, in the green of the Emilian countryside, immersed in an oasis of peace and pampered by tradition. In addition, in addition to learning how to make pasta, you will also visit the vinegar cellar of the Malagoli Daniele family and taste their balsamic vinegars. Finally, you will taste your creations while indulging in a pleasant moment in serenity.

There’s no better souvenir to bring home from Italy than the art of home-cooked Italian food. Join a local host in her Modena kitchen and learn how to prepare two different kinds of pasta from scratch on this small-group cooking class, which wraps up with assembling tiramisu. Warm up with a classic aperitivo, then, once you’ve hand-rolled your pasta and prepared your dishes, enjoy them with water, wine, and coffee.

Modena sits in the heart of Italy’s “Food Valley”, known for its excellent local cuisine. Experience the city’s culinary traditions first-hand with this cooking class that begins with a stroll through the market with your host and instructor to select fresh, seasonal ingredients. Then head to her home kitchen for a hands-on pasta and tiramisù lesson, followed by a celebratory meal featuring the dishes you’ve prepared paired with local wines.

Design your own recipe and try it out with this culinary experience. First, you'll pick out three to five local ingredients at an area market. Then you'll take them to the home of your host to learn how to cook the Cessarina way, developing your own recipe. Then comes time to eat and sample local wines before calling it a day.

All'Azienda Agricola Umileterra di Castelvetro di Modena, the hosts welcome you with a herbal tea or a coffee and a sweet treat, and tell you about their farm. Then you go to the kitchen, everyone to their own station: you knead the dough, you prepare the filling, you roll it out with the rolling pin and you close the tortelloni by hand, as is done in Emilia. We finish at the table with the pasta you prepared, usually with butter and sage, along with an aperitif rich in focaccia, savory tarts, frittata, local cheeses, and homemade preserves.

A day from the garden to the table at Azienda Agricola Umileterra, in Castelvetro di Modena, with mother and daughter who cultivate following biodiversity and seasons. After the welcome tea, you receive a basket, gloves, and an apron and go to the garden: you learn to recognize aromatic herbs, plants, and seasonal vegetables and pick what will be needed in the kitchen. Then you cook together, including homemade pasta, and you finish with a lunch or dinner based on what you prepared.