Greetings! 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!”

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)

10-20g (approx 1/2tsp) freshly ground black pepper

(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.

(for gluten free pasta - substitute semolina and 00 flour for Bob’s Red Mill Gluten Free Flour or Cup4Cup + 1 whole egg & 2Tb olive oil)

“Cacio e Pepe”

Cacio e pepe is a Roman classic, consisting traditionally of pasta water, black pepper and cheese. In this case, we are incorporating your favorite Molson-Coors beverage for some added flair!

For best results - grate your own cheese, the pre-grated cheese in a bag is coated in a substances which effects the way in which it melts.

1.5Tb butter, unsalted

1.5Tb flour

1/4c beer (Blue Moon recommended)

1/2cup whole milk

1/2tsp dijon mustard

1/8tsp worcestershire sauce (optional)

1/4 tsp garlic powder

1/2c white cheddar (grated)

1/2c parmigiano reggiano (grated)

1/2c pecorino romano (grated)

1/2tsp apple cider vinegar

(optionally 1# ground Italian sausage or crimini mushrooms)

lemon zest | black pepper | salt |

1. combine butter and flour in a medium sized sauce pan and heat over medium heat until combined and paste-like. Add aromatics and stir to combine.

2. add warmed milk and beer, whisking to avoid any lumps

3. continue to cook over medium heat while whisking, slowly stir in cheese to melt.

4. taste and adjust seasoning as needed

Optional VEGAN “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)

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)

bench scraper or pastry card (substitute knife)

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

pasta pot (for boiling water)

sauce pot (for cheese sauce)

saute pan (for pasta)

ice

whisk

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

microplane or box grater

welcome molson coors teams