Flour will Fly

There are very few occasions where you'll see me out of bed at 10am on a Saturday morning. There are even fewer occasions where you'll see me out of bed, showered, dressed and in the city centre by that time- in fact, yesterday was probably the first time it's ever happened. 

The reason for such a momentous occasion was unsurprisingly food based- though this time it was all about me making it rather than eating it (I mean, I did get to eat it eventually but that was much later) and it's all because I'd been invited to try out Liverpool's newest pasta class Flour will Fly.

The class runs weekly inside Olive on Castle Street and with a group size of around 8-10 it's a relaxed and intimate way to learn how to make fresh pasta with the lovely Paola (and her extended Italian fam) helping you along the way. 

& of course there's bubbles!

We learned to mix, knead, fill and shape the pasta and even got to grips with the pasta machine, managing to produce some respectable looking spinach and ricotta ravoli as well as a few bundles of fresh tagliatelle.

We followed Paola's instructions to cook the pasta that night and made the most unbelievable dinner, sauteing our ravioli in huge puddles of butter and sage and making a meaty (and boozy?) bolognese sauce to go with the rest. It was, as you can probably imagine, really really good-so thin and light and completely incomparable to the dried stuff I usually have.

Plus, whilst I won't go in to too much detail about how I know this, I can confirm it tasted absolutely phenomenal reheated and scoffed down with my fingers in the early hours of the morning. 

I'd recommend Paola's class to anybody- we had so much fun and I'll definitely be trying to re-create what we made at home. Find the Flour will Fly details on their Insta page- here.

Happy Cooking!

x

*I was kindly invited to try out Paola's class, but as always all words, thoughts, pictures and opinions are completely my own!