You might assume from the breadth and sheer scale of the number of restaurants I patronise that I’m unable to cook myself. Au contraire. I am a surprisingly comfortable and inventive baker, and a dab hand at cooking besides that. Realistically, I could have given making pasta by myself a bash and done fine. But I would never have done that. I needed the Bianchi’s Group to offer to let me pay them for the privilege. Oh but what a privilege, though. Konrad Jaworski, pasta master for Pasta Loco et al takes us through three pasta doughs and any number of shapes and fillings with both sheer ease yet implicit confidence that we’ll get it too. And we do! I am baffled and bemused at how easy and straightforward it is to make. Even until I get home later this night and cook the ricotta and lemon filled smoked paprika pasta, I’m suspicious, but my god is that some of the nicest pasta I’ve ever had (outside of, y’know, a real setting). I resolve that, yes, I will be buying the requisite equipment and flour and, yes, will actually use them. What a revelation. I cannot believe I am becoming this person at 29, but here we are.