The students were all given different types of pasta dough, a plain one made with flour and eggs and the others coloured with spinach and beetroot. They were shown how to roll and cut the dough to make a variety of flat and filled shapes.

Food technology teacher Mrs Chiremba said: ‘Ninon left Brooke Weston about two years ago and she is doing a Specialised Chef Scholarship at Bournemouth College which is a three-year apprenticeship. She is currently working at a prestigious London hotel as part of her course. She came back to Brooke Weston to work with the students and they had a great time learning how to manipulate the dough into different shapes.

‘This was a fun and interactive session and it shows how, with just a little tweaking, the same ingredients can be made into a variety of different filled and flavoured pasta. The students had to demonstrate their knowledge by completing a worksheet showcasing all the pasta shapes they made. Thanks to Ninon for her involvement, hopefully she can come back and do further sessions, particularly as she is a great example of where qualifications in food technology can lead.’