How much does a pasta making class in Florence cost? (2026 guide)

Short answer: as of summer 2026, most group pasta making classes in Florence cost roughly €60–€120 per person, market-tour-plus-cooking combinations run about €120–€180, and private classes start at a few hundred euros for the group. Online classes with a shipped kit sit around €50–€100.

We run classes ourselves, so consider this the view from inside the kitchen — including what those prices should actually buy you.

What drives the price

Four things explain almost every price difference you’ll see:

1. Group size. A class of 20 with two demo stations costs less to run than a table of 8 with a chef beside you. If a price looks too good, the group size is usually why. Always ask for the maximum.
2. What you cook — and whether you eat it. A one-shape demo is cheaper than a class where you make the full meal and then sit down to eat it. The sit-down meal (with wine) is where a class turns into a lunch or dinner, which matters when you’re comparing prices against a restaurant meal you’d otherwise pay for.
3. A market visit. Classes that start at Sant’Ambrogio or the Mercato Centrale add one to two hours and a guide, so expect the higher band.
4. Privacy. A private kitchen for your group only is priced per group, not per person — reasonable for 8+ people, expensive for 2.

What should be included at these prices

At €80 and up, you should not be paying extra for the essentials. A fair class includes all ingredients, aprons, the full meal you cook, and wine with the meal. Dietary accommodations — gluten-free especially — should be arranged in advance and shouldn’t cost more; that’s flour, not truffle.

Our prices, as a concrete example

So you can calibrate the ranges above against a real menu (full details here):

• The Chef’s Table — 3 hours, four pasta shapes, max 8 guests, ends in a sit-down lunch with wine: €95 per person.
• Mercato & Mani — Sant’Ambrogio market walk, then ravioli, ragù and a seasonal dolce, max 6 guests, about 5 hours: €145 per person.
• The Family Long-Table — the whole kitchen privately, 6–14 guests: from €680 per group.
• Live Online Class — streamed from our Florence kitchen, optional chilled ingredient kit shipped to you: from €68 per person.

Five questions to ask before booking any class (including ours)

1. What’s the maximum group size? This single number predicts your experience better than anything else. Over 12, you’re watching more than cooking.
2. Who actually teaches? A chef who cooks for a living, or a host following a script? Ask what the teacher does when they’re not teaching.
3. Do we eat what we make, and is wine included? If not, subtract a restaurant meal from the value.
4. How are allergies and gluten-free handled? The right answer mentions a separate station or dedicated flour — not just “we’ll see.”
5. What happens if my plans change? Get the cancellation terms in writing before you pay, whoever you book with.

When to book

Florence fills up from April to October, and small-group classes (six to eight seats) sell out first precisely because they’re small. Book a week or more ahead in high season; in winter you can often find a same-week seat. Morning classes double as lunch, evening classes as dinner — pick whichever meal you’d rather replace.

If you want to see how our table works before deciding, start with The Chef’s Table — it’s the class everything else we do is built on.