I had been familiar with Pasta Evangelists for a while and years ago – when they launched their first business proposition as ‘letterbox pasta’ – I was even sent a box to review.

The company has done really well and has since expanded to hot food delivery as well as brick and mortar restaurants, either in franchise or directly owned.

The Head chef is of course Italian: Roberta is a bubbly, passionate and talented chef from Foggia who’s been working with the company for many years and now oversees not only the main production but also the restaurants. She hosts some of the many classes the company offers in their restaurants and I was lucky enough to attend one of these sessions hosted by her.

bearing in mind she should have her own comedy stand up mash up cooking show, I thoroughly enjoyed the class and even learnt something new!

Pasta making class

The class was held at the Farringdon branch of Pasta Evangelists. The tables are comfortably laid out and a starter of mozzarella bocconcini and focaccia was served with cold bubbly prosecco.

Roberta then showed us the first step of pastamaking at the counter, so we could all watch her and learn. She stressed the importance of using semola (hard durum wheat) and good quality, darker yolk eggs and she showed us the process, by hand.

We then took up position at our table and proceeded to make our own portion of pasta dough. The ingredients are individually weighted and provided, as well as aprons. I thought I was doing well, but chef Roberta came by and showed us more techniques as well as told each of us when our dough was ready for some rest.

Making pappardelle with Pasta Evangelists

We went back to watch her and she showed us how to roll the dough and make it super thin with a rolling pin. I normally use a pasta machine for this process but I am now thinking it’s actually quicker with a rolling pin so thanks Roberta!

She cut the pappardelle with a sharp knife by hand and with that, she invited us to go back to our stations and make our own. I did but as I have done before, I cut them way too large! Fresh pasta – chef told us – expands by up to 90% when cooking.

Enjoying your freshly-made pasta

The classes have a theme and a flavours, and our was Tuscany. Roberta had made a beef shin ragout but also offered a delicious tomato sauce, which I opted for. Each guest’s pasta is cooked in a separate basket and served at the counter so each of us can add pepper, chilli, and of course freshly grated Parmigiano Reggiano.

We enjoyed a filling, delicious and hand made plate of steaming pappardelle with lots of prosecco.

Classes run regularly and amongst the options are those for families and kids too which I am hoping to do soon.

I was a guest of Pasta Evangelists on this occasion and was not asked to write this post. Opinions are my own.