Like coffee beans or spices, lots of the flavour in wheat grains is in volatile oils. Within a few days of grinding, lots of these flavours are lost to the air! Join me in my home kitchen on the Harringay Ladder (N4) to find out what a difference using freshly milled flour can make to your pasta.

Suitable for both beginners and more experienced pasta makers, we’ll grind a variety of grains using a Mockmill and make various plain and filled pastas with simple sauces to showcase the flavours of the wheat.

What’s included: All ingredients are provided as well as refreshments whilst you cook. You’ll get a recipe and info sheet to keep along with a digital version emailed to you afterwards. The pasta-making portion of the class will last around two-and-a-half hours then you’ll have the option to stay and eat as much as you like for a late dinner with a glass or wine or head off with your entire pasta haul. Either way there’ll be plenty to freeze for future meals.

£99 per person. There are a maximum of four people per class so it’s intimate and friendly with plenty of individual attention, tailored learning and time to ask questions.