Update (11 October 2018): This competition is now closed. Broadsheet would like to thank everyone who entered, and congratulate our winner Josephine I.

There’s nothing like eating freshly made pasta. Its soft, creamy texture is a world away from the dry, mass-produced noodles you find on the supermarket shelf. It’s just one of the things that makes dining at an authentic Italian restaurant so pleasurable.

We’re going one better and offering the chance to invite an authentic Italian restaurant to set up in your home.

Thanks to Philips, chef Pepyn Meyboom from Flour Eggs Water in Surry Hills will don his apron and cook a five-course pasta degustation menu – using the Philips Pasta Maker – for one lucky winner and up to seven of their friends in the winner’s home.

The head chef of Flour Eggs Water in Surry Hills is fanatical about pasta made the traditional way. Born in the Netherlands, Meyboom worked for many years for award-winning Australian-Italian chef Stefano Manfredi (Bel Mondo, Manta, Coast, Bells at Killcare). After meeting Eugenio Maiale at Manta he joined him at the then newly opened A Tavola in 2007. Meyboom then did time with fine-food importer Lario, which took him all over Italy. He has since returned to become a partner in the A Tavola group and to head up the kitchen at Flour Eggs Water in Surry Hills. And now, he could be at your place.

When you can’t feast on the privilege of an authentic Italian chef cooking for you at home, The Philips Pasta Maker can near do it all for you. The simple automatic machine mixes, kneads and extrudes pasta dough, allowing the creation of around half a kilogram of fresh pasta or noodles in 15 minutes. With auto-weighing and various specialist “extrusion shape” discs that grant the ability to fashion pasta into spaghetti, penne, fettuccine, lasagne, shells, paccheri and more, the machine is an all-year round pasta and noodle solution.

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This article is produced by Broadsheet in partnership with Philips Pasta Maker.