Greetings! I am so excited to cook with all of you. We will be cooking through recipes below in real-time and learning to make pasta by hand. I like to color my pastas with freeze-dried vegetable powders. These are totally optional and only add minimal flavor. They can be easily found at Whole Foods or the internet. Alternatively, dried parsley will add a nice speckling as well.

To cook along, please be sure to have all of your ingredients, measured out, and organized!

One Dough - Endless Pastabilities

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)

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.

Sasto Family Red Sauce

1ea medium white onion, sliced thick (1/4")

(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

28oz can tomato, crushed

(you can double the tomato amount, like me, and have leftovers)

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

Boston consulting group