I attended the Pasta Evangelists’ Pasta Academy on the hottest day of the year and felt like I was in Rome

But off I went anyway in 30C temperatures to the Pasta Evangelists’ Pasta Academy in Farringdon.

The classes are set up in a very social setting around a large table that seats around 10 to 12 people. Not the kitchen set up I had imagined. 

We were greeted with an antipasti selection of Burrata, rucola, tomatoes and cured Italian meats and an unlimited amount of Birra Moretti. A perfect way to unwind after a long day.

Get the latest headlines, straight to your inbox, with LondonWorld’s free emails

With a glass of beer in one hand and a rolling pin in the other we were ready to start the class.

Being a keen cook I love to experiment with all cuisines and can make a mean lasagne or risotto. However I had never physically kneaded my own dough to make homemade pasta so I was nervous but excited.

Our class was led by the exuberant chef Rosanna who taught us how to make fresh egg Fagottini filled with ricotta cheese.

Around 20 of us eagerly gathered around her workbench for her demonstration.

To make the Fagottini, we only needed three ingredients: pasta flour, egg and water. Sounds simple if you know how...

Our first step was to make a well in the flour and to crack the egg in the middle, add a little water and then work the dough.

After kneading the dough for about 10 minutes I needed some help and the staff at Pasta Evangelists were all incredibly helpful going around supporting everyone.

Once our dough was ready it was back to Rosanna’s workbench to learn the next steps. This time she showed us how to work the dough with the rolling pin moulding it into the correct shape ready for cutting.

Rosanna told us that we knew we had rolled it enough when we could see the shadow of our fingers through the thin sheet of dough.

At this point we were getting quite hungry so we were very grateful for the antipasti selection on the table. One more push till we would be eating our own delicious homemade pasta.

The last and final step was to cut, fill and shape the Fagottini, which means “little bundles”.

Rosanna told us how lucky we were to just be making 100g of pasta and shared anecdotes of her days working in Michelin star restaurants handcrafting ravioli by the kilo.

We were each given a zig zag cutting tool to cut the pasta into square shapes. Once all the pasta had been cut into perfect squares it was time to assemble it.

We scooped a small amount of ricotta into each square and were shown how to fold and manipulate the dough into the Fagottini shape.

Rosanna made it look a lot easier than it was and I required some assistance to get the technique correct.

It was quite enjoyable crafting my not so neat pasta bundles, a little like origami making. 

When you’ve finished creating your shapes you transfer the raw pasta into a paper bowl and Rosanna will cook it for you al dente.

Once it's done she calls you back to the workbench and tops it with a tomato sauce. Add a healthy sprinkling of parmesan or oregano and return to your own workbench to eat with your friends or classmates. Buon appetito.

These two-hour master classes are perfect for a date night, a fun evening with friends or a mother-daughter outing.

You can learn all about different regional styles at the Pasta Academy’s special ‘Taste of’ classes, including Venice, Puglia and Sardinia.

I would definitely recommend an evening at Pasta Evangelists if you’re a foodie looking to try something new in the capital.

Classes can be booked for £68 per person. www.pastaevangelists.com