Greetings! I am so excited to cook with all of you in celebration of Mary! We will be cooking through recipes below 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 your local health food store, Whole Foods, or the internet. Alternatively, dried parsley will add a nice speckling as well.

You should already have your pasta dough made in advance and rested (video link at the bottom of the page).

*Please have your dough tempered at room temperature at least 2 hours prior to beginning the lesson*

To cook along, please be sure to have all of your ingredients, measured out, and organized! We will be making everything else together.

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

One Dough - Endless Pastabilities

Egg Yolk Dough

350g 00 flour (substitute AP or Bread Flour)

3ea whole egg (large)

3ea egg yolk (large)

pinch of salt

(makes 2-6 servings)

1. using the well method, slowly start with the eggs 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 eco-friendly wrap or plastic wrap and allow to rest at room temperature for 20 minutes to an hour.

alternative method - using a stand mixer with the dough hook

1. speed 2 for 10-15 minutes.

2. use a water spritz bottle to adjust moisture as needed (do not over saturate).

3. finish kneading by hand for 1-2 minutes.

4. wrap tightly in eco-friendly wrap or plastic wrap and allow to rest, the same as above.

Sasto Family Red Sauce

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

(approx) 1/2-1 cup extra virgin olive oil

1tsp dried oregano

1tsp dried thyme

1tsp dried parsley

1cup fresh basil, picked

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

6 clove garlic

28oz can tomato, crushed

sugar (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 Sasto Family Red Sauce)

saute pan (for pasta)

can opener

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

microplane or box grater

rolling pin

semolina flour for dusting

pasta sheeter or kitchenaid attachment

Welcome Dunlap Family!