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    Cooking Class in Rome: Tonnarelli and Tiramisù recipes

    Learn how to make Tonnarelli and Tiramisù with us!

    by Valeria on

    Cooking Class in Rome: Tonnarelli and Tiramisù recipes

    Here are the recipes for this iconic dishes you will learn in our Cooking Class!

    Photo 16 Marzo 5


    Tonnarelli cacio e pepe is a classic Roman pasta dish that exemplifies simplicity and the art of Italian cooking. Tonnarelli, a type of pasta similar to spaghetti but thicker and square-shaped, is traditionally used for this dish, although other long pasta like spaghetti or bucatini can also be used. The dish's name translates to "cheese and pepper," which are the core ingredients.


    • Durum wheat flour approx 75gr per person (more flour to use during the kneading) 
    • Lukewarm water approx 40gr per person
    • Grated pecorino (sheep) cheese
    • Black pepper


    In a bowl mix flour and water, gently knead for about 3-5 minutes to form a compact dough ball. With a rolling pin flat to a thin rectangle then roll it and cut the dough with a sharp knife the size you want (a few millimetres for Tonnarelli). Unroll the cut pasta and place on a lightly floured flat surface, put into the salted boiling water and cook for a few minutes. Stir in a pan with the grated cheese, use the pasta cooking water to obtain a creamy sauce, at black pepper before serving.

    Img 1213


    Tiramisu is a popular Italian dessert known for its rich and creamy texture, combining layers of coffee-soaked ladyfinger biscuits (savoiardi), mascarpone cheese, and cocoa powder. Originating from the Veneto region in the 1960s, tiramisu translates to "pick me up" or "cheer me up," reflecting its invigorating combination of coffee and cocoa.


    • 1 egg per 2 people
    • 125gr of mascarpone per person ⁠
    • Savoiardi (ladyfingers) biscuits or similar biscuits
    • Coffee or decaf

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