Welcome Pasta people

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. 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!”

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

Please remember to start coking your potatoes at least 1.5hrs prior to beginning. Once tender and cooked through, lower oven temperature and keep warm.

Gnocchi Dough (uovo)

2 lbs of potato (approx 4 large potato)

(which is approximately 1-2 potato per person per serving)

*feel free to substitute or use one variety of potato, I prefer a mix of Yukon and russet for a nice balance of starches and sugars

2-3 cups AP or 00 flour

2 whole eggs

1/4c grated parmigiano

salt

(Substitute Caputo Pasta Flour Substitute for gluten free - as an alternative a blend of regular rice flour and glutinous rice flour works as well)

(the amount of flour will always vary depending on the moisture content of your potatoes)

Gnocchi instructions

1. rinse / scrub potatoes of excess dirt. drain.

2. using a knife or fork, poke just a few holes in the potato.

4. place onto a baking sheet lined with salt and into a preheated (350F) oven for approx. 60-90 minutes.

5. after 60 minutes, using a fork or cake tester, check tenderness of the potato. there should be no resistance. continue cooking if needed.

6. Lower oven to lowest setting and allow potatoes to stay hot until ready to use.

***Stop Here for cook-along***

7. Working while the potatoes are hot, peel, and rice into a large bowl..

8. dump onto a work surface, and cut the potatoes with a bench scraper to cool.

9. once cooler, add the eggs, salt, and mix to combine.

10. once thoroughly homogenous, begin dusting on the flour 1/2c at a time. using the bench scraper to cut in the flour - handling and kneading as little as possible.

11. continue to mix until the dough holds together, is less tacky, and becomes smooth.

12. Roll into logs and cut to desired size.

cacio e pepe ingredients

1/2 cup parmigiano reggiano, grated

1/4c pecorino romano, grated

freshly ground black pepper or peppercorn blend

2tb butter

(For 2-4 Servings)

kitchen equipment

large mixing bowl (for dough)

large spoon for mixing

bench scraper or pastry card (substitute knife)

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

pasta pot (for boiling water)

saute pan (for pasta)

large pot or dutch oven (for carbonara)

whisk

mixing bowl

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

cutting board

measuring cups or kitchen scale

potato ricer or food mill (substitute box cheese grater)

microplane or box grater (for cheese)