After fermentation, my other great culinary love is pasta and I’m delighted to be teaching a pasta making workshop at my favourite bakery, the Dusty Knuckle.

Join me to make (and eat) a full-on fresh pasta feast. You’ll learn which flours and other ingredients create the best doughs, how to roll, cut and shape them, as well as tips and tricks for making sauces and fillings.

We’ll prepare two different pastas. A silky, egg-rich number with which to create some filled ravioli and tortellini. And a more rustic version incorporating semolina for tagliatelle that sauce can’t help but cling to. You’ll enjoy them accompanied by a browned sage butter and a classic tomato sauce, plus beer from Dusty Knuckle neighbours at 40ft Brewery.

You definitely won’t leave hungry but anything you don’t cook and eat on the night you can take home in a Dusty Knuckle tote bag, along with a handy dough scraper and recipe sheets so you can continue your pasta journey.

The DK school is located in shipping container in the garden of their flagship Dalston Branch. Tickets are available via Eventbrite.