Greetings from Chef Joe Sasto! I am so excited to cook with all of you. We will be cooking through recipes below step-by-step, and learning to make pasta by hand.

I like to color my pastas with freeze-dried natural vegetable powders. These are totally optional and add minimal flavor, but are absolutely beautiful. They can be easily found at Whole Foods or the internet. Alternatively, dried parsley will add a nice speckling to the dough, as well.

To cook along, please be sure to have all of your ingredients, measured out, and organized! As we say in the restaurant, “Mise en Place!”

Flour & Water Pasta Dough

150g (approx 1 cup) rimacinata semolina (substitute durum wheat or semolina flour)

150g (approx 1 cup) 00 Flour (substitute AP or Bread Flour)

140-155g (approx 1cup) water, warm (approx 90F)

15-25g (approx 1 Tb) freeze dried vegetable powder (optional)

(makes 2-3 servings)

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.

1. using the well method, slowly start with the water in the middle of well of flour, and while stirring, draw the flour into the center.

2. gradually draw more of the flour into the center until a shaggy dough begins to form.

3. using a bench scraper, fold the dough ball over itself to draw the remainder of the water and flour together.

4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.

5. continue to knead until a smooth and supple dough forms. (15-25 minutes)

6. wrap tightly in plastic wrap and allow to rest at room temperature for 20 minutes to an hour.

(for gluten free pasta - substitute semolina and 00 flour for Bob’s Red Mill Gluten Free Flour or Cup4Cup + 1 whole egg)

Sasto Family Red Sauce

1ea medium white onion

(approx) 1/2-1 cup olive oil

1tsp dried oregano

1tsp dried or fresh thyme

1cup fresh basil, picked

4ea italian sausage, raw or ground meat (optional)

4 clove garlic, peeled

28oz can tomato, crushed (recommend Bianco DiNapoli)

grated parmigiano reggiano (optional)

1. heat olive oil in a wide tall pot to approx 300F.

2. fry sliced onions and garlic cloves in oil until golden brown. (remove and set aside)

3. sear sausages on all sides, and set aside.

4. add crushed or milled tomatoes and juices.

5. season with salt, sugar, and dried herbs.

6. return sausages and simmer for 20min-1 hour uncovered.

kitchen equipment

large mixing bowl (for dough, optional)

bench scraper or pastry card (substitute knife)

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

sauce pot (for ragu)

saute pan (for pasta)

can opener

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

microplane or box grater

knife & cutting board

welcome BAIN & COMPANY!