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 GLUTEN-FREE pasta by hand.

To cook along, the only requirement is that all of the ingredients below are measured out and organized! As we say in the restaurant, “Mise en Place!”

There isn’t any homework to do or prepare here, unless you plan on making classic flour & water pasta dough - that can be done in advance.

(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.

Gluten Free Pasta Dough

200 grams Gluten Free Flour (or your favorite GF flour/starch mix, plus xanthan gum) *I prefer Caputos

50 grams egg (~1 whole egg)

20 ml (2 tablespoons) olive oil

~70 ml (~⅓ cup) water

pinch of salt

*I prefer Bob’s Red Mill or Caputo Gluten Free flours - see the links at the bottom of the page

Add all ingredients to the bowl of a stand mixer with the dough hook or paddle attachment.
Mix until beads of dough form and the dough comes together—the mixture should be a bit sticky.
Transfer to a wooden surface and knead for ~1 min until smooth (it should be very pliable but not sticky).
Wrap the dough in plastic and allow it to rest at room temp for ~30 minutes.

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)

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.

Pomodoro d’Oro

2 cloves garlic

1lbs early girl or heirloom tomatoes

1tb olive oil

2tb butter

1 sprig fresh basil

1 anchovy filet (optional)

grated parmigiano reggiano or whipped ricotta (video link below) for garnish (optional)

basil oil (recipe highlight provided below)

salt | chile flake or black pepper

quarter tomatoes and place through a food mill or alternatively
(blanch and peel tomatoes, removing the seeds but saving the juice.)
in a saute pan, gently heat oil and 1tb butter. prepare the garlic to your likely and gently heat to melt in the fat.
add chile, pepper, or anchovy if desired.
add tomatoes and juices.
once simmering, add your pasta and continue to cook until reduced and thickened.
finish with the last of the butter, and season to taste.

“Cashew e Pepe”

1c cashews (shelled, unsalted, raw)

1/2c-1c water

1/2tsp salt

1tb nutritional yeast

1tsp white miso paste

1clove roasted garlic (optional)

black pepper (coarse and freshly ground is ideal)

(makes 2-3 servings)
*we won’t be making this in the livestream, but I wanted to give it as a bonus!

in a blender combine all ingredients except for the pepper, 4 cashews, and some of the water
blend on high speed, slowly adding additional water as needed to create a vortex and blend smoothly
continue pureeing until homogenous and creamy
taste, adjust seasoning, and reserve for use.

kitchen equipment

large mixing bowl (for dough, optional)

stand mixer (optional)

food mill (optional)

ice / water bath bowl

bench scraper or pastry card (substitute knife)

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

pasta pot (for boiling water)

sauce pot (for sauce)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

microplane or box grater

knife & cutting board

Welcome Pasta people!