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!”

Ricotta Dough Ingredients

2cups (480 grams) ricotta cheese (hung overnight / moisture removed)

¼ cup (25 grams) finely grated parmigiano cheese

1 egg

1 tablespoon butter, melted

approx. 1-2 cups 00 or AP flour, plus more for dusting

kosher salt, to taste

1.To make the gnocchetti, in a large bowl, combine the egg, strained ricotta, ¼ cup Parmesan cheese, melted butter, and season with salt.

2. Add the flour and mix until just combined, the dough should be sticky, but not too wet. Take care not to overmix your dough.

3. Dust the work surface with flour and dump the dough on top. Dust the surface of the dough with flour to prevent more sticking when rolling.

4. Break the dough in quarters and roll into thin strips. Cut the strips into smaller pieces (about ½ inch) to make the mini dumplings.

5. To cook, bring a large pot of salted water to a boil. Add gnocchetti and cook for 2-3 minutes, or until they float to the top.

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)

garlic & herb vinaigrette

1 clove garlic, peeled

1ea meyer lemon

2 sprigs fresh thyme, picked

1tsp dijon mustard

salad greens

olive oil | salt | pepper

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)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

microplane or box grater (for cheese)

Happy anniversary Jim & Breanne!