2024 marks the ‘Year of the Dragon’, and to celebrate, Pasta Evangelists invited The Wordrobe team along for a special class at their flagship Pasta Academy in Farringdon. Writer Sanjuna Budhani rolls up her sleeves and shares more:
Founded in 2016, Pasta Evangelists began as the brainchild of Alessandro Savelli, a former investment banker who wanted to bring the craftsmanship of pasta making to UK homes. What began as a delivery service bringing fresh, artisanal pasta in pre-cooked and home kit form to British homes, has now branched out into pasta masterclasses for all skill levels.
This February, to celebrate the Lunar New Year and welcome in the Year of the Dragon, the Evangelists opened up their kitchen for a lesson in bringing their “Pasta Dragon” to life.
Italian folklore
You may be wondering what a dragon has to do with pasta? Well, dragons also feature heavily in Italian folklore, one of the most famous dragons in Italian mythology being Thyrus, a beast who terrorised the city of Terni.
It’s also a wonderful reminder of how loved pasta has become around the world, you can have pasta to celebrate anything.
Nonna’s kitchen in the City
Pasta Evangelists’ outpost in London Farringdon is a little pocket of Italy in the middle of the City; warm terracotta hued decor, caramel coloured wood furniture and fresh produce dotted loosely around the kitchen is every Instagram Italian fantasy.
The philosophy of Italian food is to focus on recipes centred on showcasing the natural flavours of seasonal produce and Pasta Evangelists hold this ethos close to their hearts. Just before the class began, creamy, buttery mozzarella with bright, sweet cherry tomatoes and addictively salty nocellara olives were served as a welcome accompaniment alongside the unlimited prosecco.
There’s an excited buzz in the class tinged with nervous curiosity, attendees already hedging their bets by claiming their pasta dragon will end up looking more like a chicken.
Class is in session
Head Chef Roberta and her team are a dream. Chef Roberta is a pasta historian, storyteller and comedienne all rolled into one and has an infectious energy that never falters or dips during the class. The techniques for creating the pasta as well as the history and cultural significance of the food is playfully shared, as Chef Roberta interacts with her students like a seasoned teacher.
Using Italian semola flour – which is similar to semolina but the durum wheat is ground down to a finer texture – and eggs marked as the correct type for pasta making (who would have thought there were specific eggs intended for pasta! But, it’s all a part of the Italian approach to food), we mixed, kneaded and stretched under the watchful eye of Head Chef Roberta and team.
We filled our dragons with a classic ricotta, spinach and parmesan mix – the ricotta drained of any excess water to ensure a dense, decadent flavour – before we folded, cut and rolled the pasta into a shape that resembled a coiled dragon tail. Chef Roberta then boiled our creations for the recommended two minutes for the required al dente texture, before serving with a zesty tomato sauce and curls of savoury parmesan.
Understanding how our food is made
The pasta masterclasses are a chance to get your hands stuck into and connect to a food that we often look at as just a quick fix for dinner. But there’s such satisfaction in understanding the origin of the food we’re eating and partaking in the knowledge that has been tested and refined in home kitchens over centuries.
Pasta Evangelists have a multitude of classes covering regions, shapes and sauces so if you’re looking to pick up a new obsession or seriously impress your friends and family, head over to Pasta Evangelists website.
Make it happen
Where: 62-63 Long Ln, Barbican, London EC1A 9EJ
How: Find out more and book future classes via pastaevangelists.com
Words by Sanjuna Budhani, writer
