Join me in unraveling the secrets behind cooking three iconic Italian pasta dishes and their exquisite sauces: aglio e olio (garlic and olive oil), carbonara (guanciale and egg sauce), and cacio e pepe (cheese and pepper). While these recipes boast simplicity with their few, but high-quality ingredients, mastering the proper cooking techniques are often a challenge home cooks have trouble with. Fear not! We'll delve into understanding how to prevent these sauces from splitting or curdling and the proper way to cook, sauce, and serve these insanely delectable and comforting dishes.
Dive into the savory world of vibrant tomato-based pasta dishes such as Penne all'Arrabbiata, Puttanesca, and Penne Alla Vodka. Learn the basics, from choosing quality, dried pasta to the best canned tomatoes for your budget. You'll master a simple - yet delicious - basic tomato sauce and ways to change it up to create a variety of different sauces with ease. Learn the skill of cooking dried pasta to perfection, along with the art of plating and serving, so you can impress your guests with both taste and presentation. This class promises a fun and tasty experience that will have you feeling like a pasta pro in no time.
Simplicity meets finesse in this class dedicated to semolina pasta. Discover the magic of golden semolina flour and learn how to create various shapes such as cavatelli, orecchiette, and pici, among others. With skills in hand — knowing how to properly cook, sauce, and plate this humble yet versatile Italian staple — you'll be well on your way to crafting sensational pasta dishes right in your very own kitchen.