What age is appropriate for this class?

The class is suitable for all ages when family members are in the same household; younger children should be supervised by an adult.

Is the class suitable for vegetarians or vegans?

Yes—vegetarian and vegan options are available on request; notify the host when you book so substitutions can be demonstrated.

Will I need a pasta machine?

No; the chef demonstrates hand-rolling techniques, though a pasta machine can speed up sheet-making and provide consistent thickness.

What if I have a gluten intolerance?

This particular class is not suitable for people who cannot consume gluten unless a gluten-free version is explicitly offered—check with the provider before booking.

Do I get the recipe after class?

Yes—a digital recipe packet is provided so you can recreate the dishes at home.

Can I record the session?

Recording policies vary; ask when you book. The experience is interactive but recordings are not guaranteed unless arranged in advance.

Master Fresh Pasta at Home: Live Online Class with Chef Francesco Mattana

Private Classes bring the rhythms of an Italian kitchen into your home with a focused, two-hour online pasta workshop led by Chef Francesco Mattana. Based in London and hosted via Zoom, the session teaches you how to make fresh semolina and egg doughs, shape regional pastas, and pair them with a traditional Tuscan Sugo Finto. Start with a brief orientation: chef demonstrations alternate with hands-on practice as you learn to mix, knead, and rest dough, whether you’re using a pasta machine or hand-rolling with a pin. You’ll make two different doughs and several shapes — think tagliatelle, pici, and stuffed possibilities — and the pacing is designed so home cooks can follow along in real time. The class highlights tactile details like dough hydration, feel, and elasticity, and shows practical shortcuts for small kitchens. A standout feature is the Sugo Finto, a vegetarian Tuscan ragu that emphasizes ripe tomatoes, slow-sweated vegetables, and olive oil rather than heavy meats. Chef Mattana places this sauce in regional context, explaining why certain shapes suit certain sauces and how to match texture and bite. Instruction includes semolina techniques that produce al dente textures and egg doughs that yield silkier ribbons — useful skills that translate to mains, sides, and even fresh pasta for freezing. Private Classes are sold per household, which makes this ideal for date nights, family gatherings, or small groups looking to learn together from London or elsewhere. The class is interactive: participants can ask questions, request demonstrations of specific techniques, and receive a digital recipe packet afterward. If you have dietary needs, the offering is flexible — vegetarian and vegan options are available on request. Why book this trip? It’s more than a recipe; it’s a practical masterclass that breaks down Italian techniques into approachable steps and leaves you with kitchen confidence. For travelers in London looking to brush up on European culinary skills, this online format is a low-barrier way to learn from a professional chef without traveling. The class also keeps sustainability in mind: it teaches efficient use of ingredients and simple ways to avoid waste. Logistics are straightforward: the meeting point is online, and you’re advised to join 15 minutes early to set up. Ingredients and equipment lists arrive ahead of time so you can arrive ready to knead. Whether you’re a curious beginner or someone wanting to refine your pasta craft, this two-hour session offers hands-on attention and techniques you’ll use long after the Zoom window closes. Beyond technique, the class connects to London’s food scene: it’s a practical, accessible entry point into Italian culinary tradition for visitors exploring the city’s markets, cookshops, and neighborhood trattorie—making it a standout urban culinary experience for travelers and home chefs.

About Our Cooking Journey

Our Cooking Journey is a London-based culinary workshop specialising in hands-on Italian cooking classes. The company runs a curated set of experiences that teach authentic regional techniques and simple, repeatable recipes for home cooks.

Led by Chef Francesco on select experiences, Our Cooking Journey focuses on practical skills: making fresh pasta from scratch, shaping multiple regional doughs, and pairing handmade pasta with a rich Tuscan ragu. The 'Master the Art of Pasta Making' and 'Private Classes' note a typical 2-hour format that guides participants through dough, shaping and cooking.

Classes also explore wider Italian traditions. 'A Taste of Sardinia' introduces honey-brushed bruschetta, saffron-infused gnocchetti, smoky grilled vegetables and almond biscuits, with step-by-step instruction and recipe tips. 'Italian Family Favourites' covers focaccia, Tagliatelle alla Bolognese and classic Tiramisu, with attention to textures and authentic flavours.

Each experience is hands-on and recipe-focused, with a practical emphasis on techniques that home cooks can reproduce. Instruction includes ingredient selection, dough handling and plating suggestions. Participants leave with finished dishes and clear guidance to repeat recipes at home.

Operating in London, Our Cooking Journey positions itself as a practical, skill-building cooking provider for anyone seeking authentic Italian flavours and approachable, guided classes. The business highlights regional Italian cuisine, expert-led instruction and takeaway culinary skills as its core strengths.

Classes suit a wide range of skill levels, from curious beginners to confident home cooks, and often include tasting of finished dishes, practical tips for ingredient sourcing in London markets and takeaway recipe cards for repeat practice.