We are so excited to host you in our upcoming class! Two days before class we will email everyone the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Fiori di zucca (fried zucchini flowers stuffed with herbed ricotta)
Tomato basil sauce
Cacio e pepe
Homemade tonnarelli pasta

Wine suggestion: Antico Colle, Chianti Colli Senesi DOCG, 2012. This fruit forward blend of 80% prugnolo gentile, 10% merlot and 10% cabernet sauvignon is organically produced and a sure winner with our menu.

Non-alcoholic drink suggestion: Mineral water with lemon and basil.

Shopping List (for 4 servings):
– 12 zucchini flowers or other veggies to fry like zucchini, red onion, mushrooms, or cauliflower
– 1 cup cherry tomatoes
– 1 bunch basil
– 1/4 bunch flat leaf parsley
– 3 cloves garlic
– 1 small sweet onion
– 1 lemon

– 1 1/2 cups ricotta
– 3/4 cup grated parmesan (about 3 ounces)
– 3/4 cup pecorino romano (about 3 ounces)
– 3 tablespoons butter
– 4 eggs

Dry Goods / Pantry:
– 1 cup all-purpose flour
– 3 1/2 cups 00 flour, or more all-purpose flour
– 1/2 cup semolina flour (optional)
– 1 cup sparkling water (optional)
– 2 tablespoons tomato paste
– 1 (14.5 ounce) can whole peeled tomatoes
– 1-2 cups neutral frying oil like safflower
– 1 tablespoon freshly ground black pepper
– Kosher salt

Equipment List:
– Piping bag, plastic baggy, or spoon
– Tongs or slotted spoon for frying
– Pasta roller, KitchenAid pasta attachment, or rolling pin
– 1 small mixing bowl
– 2 medium mixing bowls
– Heavy bottomed, not non-stick pan or pot for frying
– Large pot for cooking pasta
– Saute pan for making pasta sauce
– Pan or pot for making tomato sauce
– Ladle or measuring cup for scooping water
– Wooden spoons or other stirring utensils
– Spider strainer, small basket strainer, or spaghetti scooper
– Wire roasting rack lined pan

Join Waitlist Enter your email and click the Join Waitlist button and then we will update you if a spot opens up!