<strong>Handmade Pasta & Winter Sauces with Ursula Ferrigno</strong></br> Saturday 30th January 2027

Join us in our 19th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We’re often asked if we’re in Jericho, but this would be totally impracticable. Driving into Oxford is a challenge at the best of times… and then you’d have to find somewhere to park!

Come into the barn and you’ll be greeted by your teacher and our team. You’ll be offered tea or coffee while you meet fellow participants. The atmosphere is very relaxed, and we like a happy room of people, so expect music and lots of positive energy.

We’ll go through how the class will run and a few health and safety bits, then off you go.

You’ll cook in pairs, which creates a really lovely rhythm in the room — collaborative, relaxed and a chance to share the experience as you go. Our approach is rooted in cooking together rather than working individually, creating a more sociable, supportive atmosphere where ideas and techniques are shared naturally.

Our setup is simple. If you can create a feast with fresh ingredients and a few pieces of equipment in our barn on fold-up tables – think of the pasta grannies in Bari making fabulous orecchiette on a wooden table in the street – you can do it anywhere.

Our inspiration for cooking in this way also comes from Jamie Oliver, who cooks in an outhouse (sometimes with rain coming through the roof!), and Marcus Wareing, who in his latest series cooks on a balcony in France. They both just use gas burners to create delicious dishes. This is stripping things back to basics in a way that allows everyone to go home, no matter what they have in their kitchen, to recreate without buying expensive equipment.

We’ll cook for about 2 hours and then everyone gathers back at the table to enjoy the fruits of their labour. Ours is a convivial table. We share the food together, which means you won’t necessarily be eating your own creations.

This is also the opportunity to ask as many questions as you like about the class and the ingredients. Don’t worry, though, this is only the start of your journey and we love for you to stay in touch and ask as many questions as you like over time.

Our ethos is simple. We adore good, simple food and just want to share our passion. We hope to meet you soon…

Handmade Pasta & Winter Sauces with Ursula Ferrigno
Saturday 30th January 2027

£140.00

14 in stock

14 in stock

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Saturday 30th January 2027 | 2.30pm – 5.30pm

There’s something wonderfully satisfying about turning flour and eggs into silky ribbons of fresh pasta – and spring brings with it a whole new collection of ingredients to serve alongside it.

In this hands-on class, Ursula will teach you the art of making fresh pasta from scratch, guiding you through every stage – from mixing and kneading the dough to resting, rolling, shaping and cooking it perfectly.

You’ll learn how to roll your pasta using a pasta machine, but Ursula will also show you how to do it the traditional way, using nothing more than a simple rolling pin. So whether you have a pasta machine at home or not, beautifully made fresh pasta is completely achievable.

The focus of this class is very much on mastering the pasta itself.  To accompany it, we’ll make two delicious sauces celebrating some of the best vegetables of the spring season. We’ll give you the sauce recipes to take home, leaving you free during the class to concentrate on your pasta-making skills and really understand the dough.

Our January  sauces might celebrate:

  • Sugo di Noci – winter seasonal walnut pesto
  • Sugo di Ceci e Porri – chickpeas and seasonal leeks

The final sauces will be chosen by Ursula according to the produce at its best in January.

At The Jericho Kitchen we can suggest the style and flavours of what we’ll be cooking, but not always the exact dishes, as we buy directly from local producers and work with what their growing systems provide at their seasonal best.

By moving away from supermarkets and cooking with what is truly ready in the fields, we ensure you’re eating exactly what your body and the land need at that moment – health and seasonality over fixed menus.