Pasta, mozzarella, and tiramisu, all in one night. I like that this is a hands-on class where you learn the real tricks of pasta making from your chef host, not just watch and snack, and I also like the guaranteed payoff: a sit-down tiramisu finale after you’ve cooked a full 3-course meal. One possible drawback to plan for: some prep may be done in advance, so if you’re expecting every single step to be totally from scratch, you might want to temper your expectations.

Selfup NYC runs this out of Midtown at 325 W 37th St #12f, and the small group size helps it feel more personal. It’s about 3 hours, the ticket is mobile, it’s in English, and it’s near public transportation, so you can actually fit it into a weekend without making a day of logistics.

Key things to know before you go

• Beginner-friendly format: you can jump in even if you’re new to cooking steps.
• Pasta skills, not just a meal: you’ll work on pasta from scratch, with chef guidance.
• Fresh mozzarella plus more: you’ll make hand-stretched mozzarella and use it in the meal.
• A real 3-course dinner: salad starter, pasta main, then a tiramisu dessert.
• Small class, up to 20 people: enough variety to meet others, not so big that you get lost.
• You eat what you make: the best part is sitting down and tasting your work.

Entering Selfup NYC on 37th Street

The experience begins at 325 W 37th St #12f in Midtown Manhattan. Expect a straightforward start, with the activity ending back at the meeting point, which means you do not need to plot an extra plan after dinner.

This is the kind of neighborhood location that works well for visitors. You’ll likely be able to get there with public transit without a complicated transfer plan, and the class fits the rhythm of NYC travel. The tour runs about 3 hours, so it also works nicely as a pre-theater meal or a relaxed evening plan when you want something more active than another restaurant stop.

A nice detail: it’s offered in English, and it caps at 20 people. That matters because cooking classes can turn chaotic fast when the group is huge, and here, you’re more likely to get hands-on coaching and quick answers.

Your 3-course Italian meal, from salad to tiramisu finale

This is not a class where you sample tiny bites and leave. You build a full dinner with clear course structure, then you eat.

Starter: green salad with balsamic vinaigrette

You’ll make a fresh green salad dressed with balsamic vinaigrette. In several sessions, the mozzarella prep also feeds into the starter, so you may be forming cheese components (like mozzarella cheese balls) that end up on your salad. It’s a good warm-up dish because it teaches you how to handle ingredients, portion, and assembly without needing perfect knife skills.

Main: pasta and chicken marsala

The main meal centers on pasta work and classic Italian flavors. Based on what you’ll cook, you should expect elements like ravioli with ricotta filling and a fettuccine component, along with a sauce plan that includes marinara. You’ll also prepare chicken marsala, which is a comfort-food win in a cooking class setting because it tastes special even when you’re learning.

In some sessions, people also report making fettuccine noodles and then watching the dough stretch and lengthen as it becomes pasta. That kind of moment is exactly why this format feels fun, not stressful.

Dessert: tiramisu finale

The last act is the tiramisu. You’re not just ordering it at the end, you’re making it, which changes the whole experience. Multiple chefs are mentioned in the reviews for keeping the dessert portion engaging and well paced, and the end result is the reward you work toward.

One more practical point: the class can leave you with a lot of food. A couple of people described bringing homemade tiramisu home because they were too full to finish. So I’d plan your evening meal strategy around the fact that this is a true dinner, not a snack.

Pasta-from-scratch coaching, plus what to expect realistically

The big promise here is pasta from scratch, and that’s what you should show up for. You’ll learn the secrets of making pasta from your chef host and then do the work with guidance.

That said, it’s smart to understand the reality of cooking classes. One lower rating noted that much of the food felt pre-prepared and that the hands-on portion was lighter than expected, with participants mostly working the dough through a pasta strainer. That doesn’t mean the class is bad, but it does mean your personal definition of hands-on matters.

So here’s how to set yourself up:

• If you want learning, come with curiosity. You’ll likely get technique tips and prep guidance that make the difference, even if sauces or fillings have some prep done ahead.
• If you want total raw-from-scratch time for every component, know you might see some shortcuts. Many classes operate this way because you’re cooking a multi-course dinner in a limited window.

The best reviews praise the chefs for breaking steps down simply and keeping the process fun. Names that show up in people’s feedback include Chef Paige, Chef Armando, Chef Danny, Chef Mark, Chef Jenny, Chef Ashley, Chef Alex, Chef Miguel, and Chef Tianna. In other words, it’s not a one-chef trick, it’s a team approach, and the teaching seems to be the focus.

Fresh mozzarella and ravioli work, where beginners gain confidence

The mozzarella portion is a highlight because it’s tactile. You’re learning about texture, stretch, and timing, and that’s hard to fake when you’re doing it yourself. Reviews specifically call out hand-stretched mozzarella cheese and even the surprise factor of seeing how it comes together from scratch.

Then you move into ravioli preparation. Ravioli can feel intimidating if you’ve only eaten it, but this class leans toward making it approachable. Reviews mention fun, satisfying ravioli moments, with chefs staying patient as people learned the process. One review also describes a group passing pasta around during fettuccine making, where the pasta seemed to keep growing as it was stretched. That’s a great sign, because it means the class is designed for participation, not just observation.

Even if you’re a true beginner, the format helps you succeed. One key takeaway from the high ratings is that the chefs guide you so different skill levels can still have a role. If you’re worried you’ll be slow or awkward, show up anyway. You’re not auditioning for a chef job, you’re learning a technique with support.

Chef personalities, group vibe, and how the night feels

This class often feels like a social dinner with instruction, not a lecture. People describe it as a date night idea, a mother-daughter evening, and a family-friendly activity, and the small group size likely helps that.

Chefs like Paige and Danny are repeatedly described as personable and great at keeping the pace smooth. One review mentions that the evening felt like time flew by without feeling rushed. Another mentions no dishes to clean at the end, which matters more than you’d think after you’ve spent time cooking.

There’s also a fun energy element. Some people mention wine and snacks at the start, and another notes the soundtrack being top tier. Even when that stuff is personal taste, it points to the same thing: the environment is set up to be upbeat and relaxed.

If you’re solo, you’re not automatically on the outside. One person described feeling welcomed and included, even though everyone else was a couple. That’s another reason the 20-person cap helps.

Price and value in NYC, is $120 worth it?

At $120 per person for about 3 hours, you’re paying for three things: instruction, ingredients, and a full sit-down meal outcome.

In NYC terms, you’re getting more than dinner. You’re also getting a skills lesson you can use later, plus a dessert that you personally made. The meal includes a starter salad, a pasta main, chicken marsala, and tiramisu, which is a lot of food for one ticket price.

You should also factor in the chef support. Multiple reviews mention that chefs gave tips, walked people through steps, and stayed patient with beginners. That’s the value piece you can’t replicate by buying pasta ingredients at a grocery store.

Now the balanced part: if you’re the type who hates even small shortcuts, you might be disappointed if some components are already prepped. One lower rating said the class had less hands-on cooking than expected. Still, even that complaint came alongside enjoying the time socially, so it may depend on whether you want a skill-focused class or a casual Italian night with light cooking.

Practical tips to get the most from the night

If you want your best experience, aim for an attitude of participation. You’ll likely be moving between stations, handling ingredients, and tasting as you go.

A few things I’d do before you arrive:

• Come hungry. This ends as a full dinner, and many people report there’s plenty of food.
• Expect to get messy in a normal cooking way. That mozzarella stretch and dough handling are real hands-on moments.
• Take your questions seriously. The reviews show chefs repeatedly helping different skill levels, so ask when you’re stuck.
• Plan your pacing. Some sessions are described as smooth and not rushed, but 3 hours still includes teaching, cooking, and eating.

Also, check the meeting point and timing. Start is at 325 W 37th St #12f, and the activity ends back there. With Midtown traffic and subway crowding, arriving a bit early usually saves stress.

Should you book this Italian dinner with tiramisu?

I’d book it if you want a fun, social, beginner-friendly cooking night in NYC where you leave with real pasta techniques and a homemade dessert. The strongest signals are the hands-on pasta focus, the fresh mozzarella element, and the tiramisu finale that people rave about. It also fits couples, solo diners, and families, mainly because the class size stays capped and the chefs guide you through steps.

I would think twice if your top priority is maximum hands-on scratch cooking with zero prepped components. One review complained about the amount of food done ahead of time, and another reported sound and comfort issues during one specific session. Those are not the majority of experiences, but they’re worth keeping in mind if you’re very sensitive to audio volume or you need a fully from-scratch workflow.

If you’re flexible, you’ll likely have a memorable night that’s more active than a restaurant and more satisfying than a cooking show.

FAQ

How long is the Italian dinner with tiramisu class in NYC?

It runs for about 3 hours.

Where does the experience start?

You start at 325 W 37th St #12f, New York, NY 10018, USA.

Is the class suitable for beginners?

Yes. Beginners are welcome, and the chefs provide guidance while you participate.

How many people are in the group?

The maximum group size is 20 travelers.

What dishes are included?

You’ll make and eat a starter salad, a main pasta course, and a tiramisu dessert as the finale. The experience also includes components like fresh mozzarella, ravioli, and chicken marsala as part of the overall dinner preparation.

Is it offered in English?

Yes, it is offered in English.

Is a mobile ticket used?

Yes, the class uses a mobile ticket.

What happens if weather is poor?

The experience requires good weather. If it’s canceled due to poor weather, you will be offered a different date or a full refund.

Can I bring a service animal?

Yes. Service animals are allowed.

Is this experience refundable if I cancel?

No. It is non-refundable and cannot be changed for any reason.