Italian Dinner with Tiramisu Finale in NYC

Fresh pasta is the main event at Selfup’s Italian dinner class. You’ll work with dough, shape fettuccine and ravioli, and make tiramisu before sitting down to a meal that can also include mozzarella, salad and chicken Marsala. It’s a social cooking session, not a quiet demonstration.

I like two things in particular: you get your hands into the food, and the evening ends with a full dinner rather than a plate of samples. I also like that chefs such as Paige, Danny and Mark have helped make the steps clear for people with different levels of kitchen experience.

One thing to consider: this is a relaxed group activity, not a from-scratch lesson in every part of the menu. Some fillings, sauces and other components may be prepared ahead, so you may do more mixing, shaping and assembling than cooking each dish from the first ingredient.

At a glance

• Pasta is made by hand: Prepare fettuccine and ravioli, with guidance from the chef.
• Mozzarella is part of the fun: Learn how to stretch the cheese and form it into balls.
• Tiramisu is your finale: Make an individual dessert to finish the meal.
• It’s a dinner as well as a class: Expect a substantial meal, not just a tasting.
• Beginners are welcome: The class is designed for people with basic kitchen familiarity, and chefs break down the steps.
• Plan for a group: The class lasts about three hours and can include up to 20 people.

A pasta class that ends at the dinner table

This experience makes sense if you want an evening with a purpose, but don’t need a formal cooking-school atmosphere. You’ll take part in preparing several Italian dishes, share the work with the group, then eat together. It suits couples, families, friends and solo diners who are comfortable joining a communal activity.

The appeal is not only the food. Making a long strand of fettuccine or forming ravioli gives you a small, satisfying lesson in how simple ingredients become dinner. The class also puts you in the kitchen with a chef who can explain what to look for as you work. Past instructors have included Chef Paige, Chef Danny, Chef Mark, Chef Jenny and Chef Ashley. The actual teaching team may vary by session.

At a maximum of 20 people, this is not a private lesson. That group size can make some tasks more social than precise, but it also gives the evening a friendly, shared-table feel. One group even passed a growing length of pasta around the room as it got longer. If you prefer close one-to-one instruction, a smaller class may suit you better.

Starting with salad and mozzarella

The menu begins with salad, typically a fresh green salad with balsamic vinaigrette. It’s a useful opening because it gives you something to eat while the cooking gets underway. Some sessions have also included snacks and wine early in the evening, so you may not need to wait until the main course to have a bite. The details of the opening spread can vary.

The mozzarella is one of the more unusual parts of the class. You’ll see how the cheese is stretched and shaped, then help form it into balls. This is more hands-on than simply learning a recipe: the texture and pliability are right there in your hands. If you’ve only seen mozzarella arrive in a package, this step offers a memorable look at how fresh cheese takes shape.

The group format means your turn may be part of a shared task rather than a solo production. That can make the process lively, and it is a good fit for families or couples who enjoy working alongside others. It may be less satisfying if you expect to make a complete batch of cheese by yourself.

Rolling dough into fettuccine and ravioli

Pasta is the central lesson. You’ll work with dough and learn how it becomes fresh fettuccine, then take part in making ravioli. The class is intended to welcome beginners, though it assumes you have a basic sense of how to move around a kitchen. You don’t need advanced pasta skills; the point is to try the techniques with a chef’s guidance.

The process can be physical and a little messy, which is part of its charm. Fettuccine may be stretched out as a group, while ravioli gives you a more focused job: shaping pasta around a ricotta filling. It’s satisfying to see the pieces come together, and the techniques are practical enough to try again at home.

Keep your expectations realistic about how much of the meal you’ll make from the ground up. Some parts, including fillings and sauces, may be prepared in advance. One participant described the class as mixing dough and running it through a pasta machine, rather than making every element from scratch. Another noted that the pasta itself was made from start to finish, while the filling and sauce were ready ahead. In other words, you should expect real participation, but not necessarily to prepare every ingredient.

That distinction matters when comparing this with a technical cooking course. Selfup’s session is built around a shared meal and a handful of memorable skills, not an exhaustive study of Italian pasta. If you want a relaxed introduction to shaping noodles and ravioli, that balance should work well. If you want detailed instruction on dough ratios, sauce development and every step of a recipe, ask about the specific session before booking.

Chicken Marsala and a generous shared meal

The advertised menu can include fettuccine in marinara sauce, ricotta ravioli and chicken Marsala. Other meals have included fettuccine with pesto. The combination may vary, but the idea is consistent: you prepare parts of an Italian dinner, then sit down to eat the finished dishes together.

Chicken Marsala adds a more substantial main course to the pasta. It is described as chicken in a rich Marsala sauce, and it helps make this an actual dinner rather than a short cooking demonstration followed by a small tasting. The meal is often generous. Some people have found themselves too full to finish dessert on the spot, and one person saved their handmade tiramisu for breakfast.

That abundance is part of the value, especially in New York, where a three-hour evening that includes instruction and dinner can replace both a class and a restaurant meal. Still, the experience is not a bargain cooking lesson at $120 per person. You’re paying for the hosted activity, food and shared evening, not just the ingredients or a recipe sheet. Its worth depends on how much you value the social setting and the chance to make the dishes yourself.

Making tiramisu before the last course

Tiramisu is the class’s sweet ending, and you’ll make your own portion. It gives everyone a final task that is easy to enjoy even if pasta-making felt new or a little awkward. You can look forward to a familiar dessert, but with the extra pleasure of having assembled it yourself.

The dessert also helps shape the pace of the evening. You’re not simply waiting for a chef to finish cooking; you have a role in putting together the meal from starter through dessert. The class is about three hours, and the time can feel quick when you are moving between activities. It is a good choice for a date night or family evening when you want something more participatory than dinner out.

What the teaching style is like

The strongest part of this experience is the instruction. Chefs Paige, Danny and Mark have been among the hosts, alongside other instructors such as Jenny, Ashley, Armando, Alex, Miguel and Tianna. The staff changes, so don’t book on the assumption that a particular chef will lead your class. The teaching style described across sessions is patient, personable and easy to follow.

That matters when a group includes people with different comfort levels. A good instructor can make a simple task feel worthwhile, keep the room moving and help a beginner join in without holding everyone else back. The class is not pitched as a full professional course, but it can still leave you with practical kitchen tips and a better feel for pasta preparation.

The room is social, too. You may be seated or working alongside couples, families, friends and solo participants. Solo diners can take part comfortably, while groups have a ready-made activity that gives everyone something to do. Music and a lively teaching style have also been part of some sessions, so expect an energetic evening rather than a hushed classroom.

Is $120 a fair price?

At $120 per person, the price is best judged as a combined cooking activity and dinner. You get roughly three hours, guided participation, several dishes and dessert. The group can be as large as 20, so this is not the right choice if you want private coaching or a highly tailored menu.

The value is strongest if you enjoy cooking with other people and want a meal that comes with a story. You’ll have pasta and mozzarella techniques to take home, and the group setting can turn an ordinary night out into a shared project. If your priority is simply eating Italian food, you can likely find a less expensive dinner elsewhere. If your priority is learning every dish in depth, you may also want a more technical class.

The experience has a 4.9 rating from 142 reviews, and 98 percent of participants recommend it. That high approval aligns with the praise for the instructors, the hands-on cooking and the generous food. There are also occasional mismatches in expectations. One person felt too little cooking was involved, and another had complaints about loud sound, warm drinks and food handling. Those are useful reminders that the exact session and execution can matter.

Getting there and planning your evening

The meeting point is 325 W 37th St, #12f, New York, NY 10018, and the activity ends at the same address. The venue is near public transportation. The class is offered in English, and your ticket is mobile, which makes it simple to keep your booking on your phone.

The class is booked, on average, about 20 days in advance. That is a planning guide, not a guarantee that every date sells out, but it’s sensible to book ahead if you have a fixed evening in mind. The maximum group size is 20. Service animals are allowed.

The stated cancellation terms are strict: bookings are non-refundable and cannot be changed. If the experience is canceled because of poor weather or because the minimum number of participants is not met, you’ll be offered another date or experience, or a full refund. Check the current terms carefully before paying.

Who should book this class?

I’d choose this for a date night, a mother-and-daughter outing, a family activity or an evening with friends. It also works for a solo visitor who is happy to share a table and join a group. The class has welcomed beginners, and the steps are broken down so different skill levels can take part.

Book it if you want to make pasta, see how mozzarella is stretched, prepare tiramisu and sit down to a filling meal. Go in expecting a warm, social class with some advance preparation, rather than a rigorous course where every sauce and filling starts from zero.

At $120, it is a good fit for someone who values the activity as much as the dinner. If all you want is a restaurant meal, save the class fee for a restaurant. If you want a hands-on evening, a few useful cooking tips and a table full of Italian food, Selfup’s class is a solid choice.

FAQ

How long is the Italian cooking class?

The experience lasts approximately three hours.

How much does it cost?

The listed price is $120 per person.

Where does the class meet?

It meets at 325 W 37th St, #12f, New York, NY 10018.

Where does the experience end?

It ends back at the meeting point.

What language is the class offered in?

The class is offered in English.

Are beginners welcome?

Yes. Beginners are welcome, and the class is intended for people with a basic understanding of working in a kitchen.

What will I make?

The menu includes salad, pasta and tiramisu. The class description also features hand-stretched mozzarella, ravioli, fettuccine and chicken Marsala.

How many people can join the class?

The maximum group size is 20 participants.

Is the ticket available on a phone?

Yes. The experience offers a mobile ticket.

Can I cancel or change my booking?

The experience is non-refundable and cannot be changed. If it is canceled due to poor weather or because the minimum number of participants is not met, you’ll be offered another date or experience, or a full refund.