Glutenfri pastakurs i Rom: 3 typer av glutenfri pasta

Thank you so much for your lovely message! I’m truly delighted that you all enjoyed the class — and hearing that your girls (7 and 5!) had such a great time absolutely made my day. Keeping everyone engaged, smiling, and making lunch together is exactly the kind of energy I love in my kitchen. I’m thrilled you found the experience worth every penny, and even happier that the recipe book will be useful once you’re back home. That’s the goal: you come for the fun… and you leave with new skills you can use forever. If, once you’re home, you need help with a dough, a sauce, a technique, or even just a little encouragement, don’t hesitate to reach out. I’m always happy to support my guests beyond the class — your pasta journey doesn’t end at the Appia Antica! Thank you again for choosing my gluten‑free pasta experience. I hope to welcome you back to Rome for another delicious adventure. Warm regards, Christian Righi

Thank you so much What a beautiful note — reading this made my day. I’m truly touched that you chose a less touristy route and that the one‑on‑one session became a memory you’ll carry into your kitchen at home. Your description of the day — from the catacomb stroll to the minty white sauce — is exactly the kind of evening I love to share. What I loved about your review One‑to‑one magic — having the class all to yourself lets us move at your pace, dive into details, and share a few trade secrets without rushing. History and place — I’m glad the short tour and the setting added to the experience; food tastes better with a little story behind it. Hands‑on learning — you nailed three fresh pastas and the sauces, and I loved adapting the session to suit your level. That minty white sauce — I’m delighted you enjoyed it enough to make it again at home; that’s the best compliment a recipe can get. Celiac friendly — creating a safe, delicious GF experience is my promise, and I’m so happy it delivered for you. A few chef’s tips to keep Rome on your plate Keep the dough slightly tacky — it should hold together without feeling wet. Rest the dough — 20–30 minutes helps GF flours hydrate and makes rolling easier. Taste early — fresh GF pasta cooks fast; test a small piece after 60 seconds. Finish with good oil — a drizzle of extra virgin olive oil lifts delicate GF textures and flavours. I love that you cooked it again Hearing you recreated the dishes at home is the highlight of my week. If you ever want a quick tweak to the recipe for local flours or a photo critique of your sauce, send one over — I’ll happily give a friendly, practical tip to make it even better. Come back and let’s make more memories There will always be another shape to master, another sauce to taste, and a fresh bottle of limoncello waiting. I can’t wait to welcome you back to learn more and laugh some more. Warmest thanks and safe travels until next time, Christian Righi

Thank you so much for sharing such a thoughtful and joy‑filled review. It truly means a lot. What made your message shine was the spirit of your family—especially the kids. Knowing that they jumped in with enthusiasm, shaped pasta like seasoned little chefs, and even out‑performed the adults in a few steps is exactly the kind of energy that makes teaching a pleasure. Moments like these are why I love hosting families: curiosity, laughter, and the magic of learning something new together. I’m delighted that the pasta you made—spaghetti alla gricia, strozzapreti in my signature style, and gnocchi with wild boar ragù—ended up being the best gluten‑free dishes of your trip. The fact that everything was handmade with simple ingredients and no machines is precisely what makes the experience easy to recreate at home. You’re now officially equipped to bring a little Roman tradition into your own kitchen. Your note about arriving hungry made me smile. It’s true: we cook a lot, and I always want guests to leave both inspired and well fed. And given the heat wave Rome endured in June, I’m glad the cool indoor setting offered a welcome break from the 96–98°F days. I’m also happy you took advantage of the shaded walk to the Catacombs of San Sebastiano and the Appian Way—that little surprise at the end often turns a cooking class into a full Roman adventure. It’s wonderful that it helped make your day even more memorable. Thank you again for your warmth, your curiosity, and the joy your family brought into the kitchen. I hope the recipes you take home become part of your own traditions. If you ever return to Rome, I’d be thrilled to cook with you again. In the meantime, feel free to ask if you’d like to dive deeper into gluten‑free techniques, explore Roman recipes, or get inspiration for family cooking activities.

Thank you so much Thank you for your wonderful review — I’m truly glad that you and your spouse had such a great time. Hearing that the class felt clear, encouraging, and safe for a celiac guest means everything to me. What I appreciated in your words Celiac safety — creating a worry‑free, delicious gluten‑free experience is central to what I do, and I’m happy it worked so well for you. Clear, hands‑on teaching — I design the class to break down each step so it’s easy to follow and fun to practice. Memorable meal — knowing the food and the evening left a strong impression is the best compliment. Practical tips to try at home Dough texture — aim for a soft, slightly tacky ball that holds together; add liquid gradually until you reach that feel. Resting — let the dough rest 20–30 minutes so the flours hydrate and become easier to roll. Cooking time — fresh gluten‑free pasta cooks quickly; test a small piece after 60–90 seconds to find perfect al dente. Sauce pairing — lighter sauces and a finishing drizzle of good olive oil help the pasta’s texture shine. Storage — store cooked pasta with a little oil to prevent sticking; reheat gently in a pan with a splash of sauce or water. I’m here to help If you try the recipes at home and would like feedback, send a photo of your dough or finished plate and I’ll give tailored tips on hydration, flour swaps, or reheating. I’m always happy to support guests after the class so your first attempts at home go smoothly. Come back anytime It was a pleasure cooking with you both. I’d love to welcome you again for another class, a private session to master a shape, or a meal at the restaurant. There will always be a warm welcome, a seat at the table, and more pasta to make together. Warm regards, Christian Righi

Thank you so much Thank you for your lovely review — I’m really glad the class was fun and entertaining for the whole family. Knowing that the lesson felt encouraging and that your gluten‑free daughter gained an essential skill means a great deal to me. What I appreciated in your message Family learning — seeing everyone follow along and enjoy the process is exactly the atmosphere I aim to create. Celiac safety and confidence — making gluten‑free cooking feel simple and reliable is one of my top priorities. Hands‑on approach — getting your hands in the dough is the fastest way to learn, and I’m happy it worked so well for you all. Practical tips to try at home Dough texture — aim for a soft, slightly tacky ball that holds together; add liquid slowly until you reach that feel. Rest time — let the dough rest 20–30 minutes so the flours hydrate and become easier to roll. Quick cook test — fresh GF pasta cooks fast; test a small piece after 60–90 seconds to find perfect al dente. Kid friendly steps — let children press, shape, and sprinkle — small tasks build confidence and make it fun. I’m here to help If you try the recipes at home and want feedback, send a photo of your dough or finished plate — I’ll happily give tailored tips on texture, hydration, or reheating. Don’t hesitate to contact me for any question, big or small. Come back anytime It was a pleasure cooking with your family. I’d love to welcome you again for another class — perhaps a session designed especially for kids or a deeper dive into sauces and shapes. Warm regards, Christian Righi

Thank you so much Thank you for your lovely review — reading that you found the class great and enjoyed making delicious gluten‑free pasta truly made my day. I’m delighted the hands‑on format and the setting near the Appian Way helped create a memorable experience for you and your husband. What I appreciated in your words Teaching and experience — I’m glad my years in the kitchen came through and that the class felt clear, encouraging, and fun. Hands‑on learning — getting your hands into the dough is the best way to learn; I’m happy you enjoyed being fully involved. Private format — when a class is just for two people I can focus on your pace and questions, tailoring tips and corrections so you leave confident. Practical tips to help at home Dough texture — aim for a soft, slightly tacky ball that holds together without being sticky; add liquid slowly until you reach that feel. Hydration and flours — different gluten‑free blends absorb water differently, so adjust gradually and rest the dough if it feels crumbly. Cooking and finishing — fresh GF pasta cooks quickly; test a small piece early and finish with a light sauce or extra virgin olive oil to highlight texture. I’m here if you need help If you try the recipes at home and want feedback, send a photo of your dough or finished plate and I’ll give tailored tips. I’m always happy to troubleshoot hydration, suggest flour swaps, or offer reheating and storage tricks so your pasta stays delicious. Come back anytime It was a pleasure cooking with you both. Whenever you’re back in Rome I’d love to welcome you again — for another private session, a different menu, or simply to say hello at the restaurant. There will always be a warm welcome, a seat at the table, and more pasta to make together. Warm regards, Christian Righi

Thank you so much for this wonderful and heartfelt review. Reading your message brought back the joy of that day — your family’s energy, curiosity, and enthusiasm made the experience truly special for me as well. I’m delighted that the class became a highlight of your trip, especially for a celiac family. Creating a safe, relaxed and delicious gluten‑free experience is something I care about deeply, and hearing that the pasta you made was the best of your entire stay in Rome is a compliment I will treasure. Teaching you the three gluten‑free pastas, sharing the nuances of working with special flours, and guiding you through the history of the property are all part of what makes this experience unique. I’m happy you enjoyed the little cultural journey as much as the cooking. And I love that you continued the adventure with a visit to the St. Sebastian Catacombs — the perfect cool-down after a warm Roman day! Your words about “a new friend and new skills” truly touched me. If you ever try the recipes at home and need help with a dough, a sauce, or a technique, please feel free to reach out. I’m always happy to support my guests even from afar — your pasta journey doesn’t end when you leave Rome. Thank you again for your kindness and enthusiasm. I hope to welcome you back soon for another unforgettable experience. Warm regards, Christian Righi

Thank you so much Thank you for this wonderful review — reading that the class was one of the best meals you and your celiac sister had in Rome truly made my day. I’m so glad the experience hit the mark: safe, delicious, and full of fun. What I loved about your message Celiac‑friendly success — creating gluten‑free pasta that feels special and worry‑free is at the heart of what I do, so I’m thrilled it worked so well for you both. Simple, do‑at‑home recipes — I design the recipes to be approachable, and I’m delighted the cookbook I sent will help you recreate the dishes with confidence. Teaching with a smile — hearing that you found the class entertaining and informative is the best compliment; I love mixing technique with a little laughter. Practical help after the class If you try the recipes at home and want any help, I’m here for you. I can assist with: Dough texture and hydration for different gluten‑free flour blends. Cooking times and sauce pairings so your pasta keeps the right bite. Storage and reheating tips to preserve flavour and texture. Feel free to send a photo of your dough or finished plate — I’ll happily give tailored feedback and quick fixes. Come back anytime If you return to Rome I’d be honored to welcome you again — whether for another gluten‑free class, a private session to master a specific shape, or a meal at the restaurant. There will always be a warm welcome, a seat at the table, and a fresh bottle of limoncello waiting. Thank you again for your kind words and for choosing to spend part of your trip with me. It was a pleasure cooking with you and your sister, and I look forward to seeing the pasta you make at home. Warm regards, Christian Righi

Thank you so much Reading your review felt like replaying that evening in my head — warm lights, laughter, and a lot of flour on the table. I’m truly honored that the class became one of your favorite experiences in Rome and that it left such a bright memory for you. What I loved about your words “Master at work” — your description of watching the pasta being made as art is exactly the image I hope to create: technique presented with joy, not pretension. Vegetarian adjustments — I’m glad the special sauces and tweaks hit the mark; making every guest feel cared for is non‑negotiable for me. Energy of the night — food, wine, laughter, learning and new friends is the recipe I aim for, and I’m delighted it resonated with you. Hidden gem moment — hearing that, after many visits to Rome, this felt like a discovery makes me proud and grateful. A few practical notes for when you try the recipes at home Dough feel — aim for a soft, slightly tacky ball that holds together; gluten‑free blends need gentle handling and a little patience. Sauce pairing — lighter sauces and a finishing drizzle of good olive oil help the pasta’s texture shine. Timing — fresh gluten‑free pasta cooks quickly; test a small piece early to find the perfect al dente. Make‑ahead tips — you can shape and freeze portions on a tray, then finish them straight into boiling water for a quick, fresh meal. If you’d like, send a photo of your dough or finished plate and I’ll give a quick, tailored tip — I love helping guests succeed at home. Always here for you I truly appreciate that you noticed both the teaching and the hospitality. If you ever need recipe clarifications, substitutions for local flours, or a pep talk before your first home attempt, please contact me — I’m happy to help by email or message. Come back soon There will always be a seat for you at the table, another bottle of limoncello, and more pasta shapes to master. I can’t wait to welcome you back for another class and to create a new favorite memory together. Warmest thanks and a big hug, Christian Righi

Thank you for this fantastic review — it absolutely lit up my day! I love how you put it: if you’re gluten free and coming to Rome, this class is a MUST. I might have to frame that line somewhere in the kitchen. I’m thrilled that the pasta, the techniques, and all the little tips and tricks felt empowering — that’s exactly the goal: you arrive curious, you leave ready to conquer your own kitchen back home. Your words about kindness, warmth, and teaching mean a lot. Creating a space where everyone feels welcome, confident, and excited to learn is the heart of what I do. And hearing that the food was a 10/10… well, that’s the cherry on top of the tiramisù. The fact that you and your husband are already planning to come back to Roma is the best compliment I could receive. The kitchen will be ready, the apron waiting, and the gluten‑free magic always on standby. Grazie di cuore ❤️ And whenever you want to dive deeper into gluten‑free Italian cooking or explore more Roman food traditions, I’m here — with a smile and a rolling pin.