My 2025 ‘Share your Pasta Love’ Review: A Rimini Cooking Class Story

You know, there’s something pretty special about Rimini. It’s a city that sort of lives a double life. In one way, you have the famous seaside with rows of umbrellas that feel like they stretch on forever. But then, as a matter of fact, you walk just a little inland and find this old town with Roman ruins and streets that feel, I mean, absolutely ancient. I was there last spring, and honestly, I wanted to find an experience that was more than just sunbathing. So, I looked for something that felt a bit more authentic, more local, you know? That’s how I sort of stumbled upon the idea of a cooking class, which seemed like a perfect plan.

Anyway, the one that really caught my eye was the ‘Share your Pasta Love: Small group Pasta and Tiramisu class’. The name itself just sounded so welcoming and, frankly, not at all intimidating. The ‘small group’ part was a big deal for me, because at the end of the day, I didn’t want to be lost in a crowd of thirty people, all jostling for a view of the instructor. The idea of learning in someone’s home, from a real Italian home cook—a ‘Cesarina’ as they are called—was pretty much the deciding factor. It promised a real connection, and you know, a chance to really see a piece of everyday Italian life, which is something you obviously can’t get from a standard tour.

Finding Your Way: Booking and First Impressions

So, the booking process itself was actually very straightforward. I found the class online, and the website laid out all the information in a really clear way, you know? It pretty much described the whole experience, from the types of pasta we would be making to the full meal we’d enjoy afterwards. After a few clicks and filling out my information, I received a confirmation email almost right away, which basically included the address and the name of my host. It’s always a little bit of a mystery, like, where exactly will this be? But in a way, that adds to the excitement of the whole thing.

On the day of the class, I took a little walk from the center of Rimini to the address I was given. The location was in a lovely residential building, so it felt a lot more personal than a commercial cooking school. I honestly love getting to see parts of a city where people actually live. It was a beautiful afternoon, and finding the right apartment building was, thankfully, pretty easy. I buzzed the number for my host, Loretta, and a very warm voice invited me up. As a matter of fact, the moment she opened the door, I knew I had made a good choice. Her smile was incredibly welcoming, and she led me into her bright, sunny apartment that smelled just faintly of coffee and, sort of, home. For more information on finding similar local spots, you can check out these tips for local Rimini experiences.

“From the moment Loretta opened her door, it wasn’t like arriving at a class, you know? It was more or less like visiting a friend you just hadn’t met yet. The feeling was instantly comfortable and, to be honest, very genuine.”

Getting Your Hands Floury: The Pasta-Making Experience

Loretta’s kitchen was, I mean, the absolute heart of her home. It wasn’t a sterile, stainless-steel professional setup; instead, it was just so cozy and lived-in, with copper pots hanging from a rack and fresh basil growing on the windowsill. There were two other people in the class, a friendly couple from Australia, so the group really was small and intimate, you know? We started with a glass of prosecco and just chatted for a bit, which was a lovely way to break the ice. It honestly felt less like a formal lesson and more like a gathering of new friends. We all had our own wooden board and apron waiting for us, so it was almost time to get to work.

Next, it was time to make the pasta dough. Loretta explained that, for this region, the tradition is really just two simple things: “farina,” which is a soft wheat flour, and fresh eggs. That’s it. No water, no oil, just those two things. She showed us how to make a “fontana,” a well in the center of the flour, and crack the eggs into it. Then, we just gently started mixing with a fork, bringing more and more flour into the eggs. The best part was, honestly, getting your hands in there. Kneading the dough was surprisingly therapeutic. Loretta showed us how to push with the heel of our hand, fold, and turn. She explained that you’re not just mixing, you are basically developing the gluten, and you can feel the dough changing, getting smoother and more elastic. It’s actually a pretty cool feeling when you get the texture right. If you’re interested in the tools for this process, you might like this guide on pasta making essentials.

Once our dough was resting, we moved on to shaping. We actually made two different kinds of pasta, which was really fun. First, we rolled out a large sheet to make tagliatelle. Loretta had this incredibly long rolling pin, a ‘mattarello’, and she made rolling out a giant, paper-thin sheet of pasta look so easy. I mean, it obviously wasn’t that simple for us beginners, but she was a very patient teacher, helping us get the technique right. The small group size meant she could, you know, come over and give each of us individual tips. After making the tagliatelle, we also learned to make ‘strozzapreti’, or ‘priest-chokers’. For these, you sort of roll small pieces of dough between your palms to create a twisty shape. They were really fun to make, and it was kind of amazing to see a little pile of pasta that we had made from scratch forming on our boards.

The Sweet Finale: Crafting the Perfect Tiramisu

Just when I thought the fun was over, it was actually time for dessert. We moved on to making tiramisu, and let me tell you, I have tried to make this at home and it has, well, not always been a success. Loretta laughed and said her recipe was a family tradition, so you know, it was tested and approved. She explained the components very simply. First, the coffee. She used freshly brewed moka pot coffee, which she said was absolutely key for the right flavor. It was strong but not bitter. Next, we worked on the cream. This part was kind of fascinating to watch. She showed us how to separate the eggs and whip the yolks with sugar until they were pale and creamy, and then gently fold in the mascarpone.

Then came the assembly, which is honestly where the artistry comes in. Loretta gave us each a glass dish to build our own individual tiramisu. We quickly dipped the Savoiardi biscuits—the ladyfingers—into the cool coffee, for just a second on each side. She told us, “Don’t let them swim!” This was my mistake in the past; my biscuits were always sort of soggy. This quick dip, however, was just right. We then layered the coffee-soaked biscuits with the rich, fluffy mascarpone cream. We did two layers of each, and then, right at the end, a very generous dusting of unsweetened cocoa powder over the top. It already looked absolutely incredible, and the best part was that we’d get to eat it soon. For those who love desserts, checking out authentic Italian dessert recipes can be really inspiring.

“Making tiramisu with Loretta was like, I don’t know, a revelation. She made it seem so simple and logical. To be honest, her little tips—like not letting the biscuits get too soggy—made all the difference. It felt like I was being let in on a family secret.”

The Best Part: A Taste of Your Own Creation

With our work in the kitchen done, Loretta led us to her dining room. A table was beautifully set, just waiting for us. It honestly felt so special. While we were making the tiramisu, she had quickly cooked our pasta and tossed it in a simple, fresh tomato and basil sauce that she had prepared earlier. She explained that with fresh pasta, you know, the sauce should be light and simple so you can actually taste the pasta itself. She poured us all a glass of local Sangiovese wine, and we all sat down together to enjoy the fruits of our labor.

And the taste? Oh, it was just incredible. The tagliatelle was so delicate and had a wonderful, slightly chewy texture that you just don’t get from the dried stuff you buy in a box. The simple sauce coated it perfectly. We all sort of marveled at the fact that we had actually made it ourselves. The strozzapreti were equally delicious, their twisted shape being just perfect for holding onto the sauce. It was a really proud moment, I mean, sharing a meal that we all had a hand in creating. It felt like such a communal achievement. More than just food, it’s about sharing a moment, right? And if you want to find good wine pairings, you might like this resource on Italian wine pairings.

Then, of course, came the tiramisu. After letting it chill a bit, Loretta brought out our individual desserts. It was honestly the best tiramisu I have ever had. The cream was so light and airy, yet incredibly rich, and the biscuits were perfectly soaked, providing a wonderful coffee flavor without being mushy. It was the perfect balance of sweet, creamy, and coffee bitterness. Sitting there, eating and talking with Loretta and the other guests, was the real ‘Share your Pasta Love’ part. We talked about our travels, about life in Rimini, and about food. It really was so much more than just a cooking class; at the end of the day, it was an afternoon of genuine connection.

Who is this Rimini Cooking Class Really For?

So, you might be wondering if this experience is the right fit for your trip. Well, if you’re a solo traveler, I can tell you that, yes, absolutely. It’s a fantastic way to do something fun and structured, and it’s basically an instant way to meet other travelers and a local person in a very relaxed, safe setting. I didn’t feel awkward at all showing up by myself; in fact, I felt very welcomed. For couples, it’s pretty much a perfect activity. It’s romantic, fun, and you get to do something collaborative, which is always nice. You know, you can have a laugh while you try to roll out pasta, and then you get to enjoy a wonderful meal together. You can see how this fits into a plan for romantic activities in Rimini.

What about families? Well, I think it depends on the age of the children. Teenagers would likely have a blast with this. It’s hands-on, and at the end of the day, they get to eat pasta and tiramisu, which is a pretty easy sell. For younger children, some parts, like kneading the dough and shaping the strozzapreti, could be really fun. The class is a few hours long, so you just have to know your child’s attention span. In terms of skill level, it’s honestly perfect for almost anyone. If you’re a complete beginner, you know, you will be guided every step of the way. And if you are already a bit of a foodie, you will still appreciate the authenticity of learning regional techniques from a true home cook. It’s not about overly complex recipes, it’s about the heart of Italian home cooking.

Tips for Making the Most of Your Class

Okay, so if you decide to book this class, here are just a few little thoughts to make it even better. First, wear comfortable clothes. You’ll be standing and moving around, and you will almost definitely get a little bit of flour on you, so maybe don’t wear your favorite black outfit. Comfortable shoes are also a good idea. As a matter of fact, being comfortable lets you just focus on the fun part. Another thing is to definitely arrive hungry. This isn’t just a small tasting; it’s basically a full, multi-course lunch or dinner. You get appetizers, pasta, and dessert, plus wine. So, you know, it’s a good idea to have a light breakfast or skip lunch beforehand.

Also, don’t be shy—ask a lot of questions! Loretta was such a great source of information. I asked her for recommendations for the best gelato in town and where to buy local cheese. The hosts do this because they love sharing their culture, so they are genuinely happy to give you their insider tips. This is really how you find those hidden gems. Learning about local food can completely change your trip, so look into these other amazing food spots in Rimini. Finally, take some pictures to remember the day, but also, remember to just put your phone away and be in the moment. The experience of kneading dough and chatting with new friends is, I mean, the real souvenir you take home.