We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email 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:
Fresh Pasta Dough
Roasted Carrot and Ricotta Filling
English Pea and Green Garlic Pistachio Pesto Sauce

Shopping List:

Produce:
carrots
onion, any color is fine
lemons
green garlic (or substitute 2-3 cloves regular garlic)
spring onions (or substitute 1 large shallot)
English peas in the pod OR frozen peas
fresh mint
tarragon
parsley

Dairy:
whole milk ricotta
grated pecorino or parmesan cheese for filling
parmesan for pesto
unsalted butter

Dry Goods / Pantry:
finely milled semolina (Caputo brand semola rimacinata is a great option and can be found and Big John’s PFI or DeLaurenti) OR  00 (or all-purpose) flour mixed with no. 1 semolina
semolina
shelled pistachios
extra virgin olive oil
kosher salt
freshly ground black pepper


Equipment List:

Measuring cups and spoons
Kitchen scale, if you have one
Fork for mixing pasta
3 – 3 1/2 inch round cutter for cutting pasta dough
Baking dish for roasting carrots and onions, like a 9×9 inch Pyrex baker or parchment lined baking tray
Large mixing bowl for mixing filling
Food processor (you’ll use this for both the pasta filling and the pesto) or blender
Cooking utensils like wooden spoons and rubber spatulas
Spider, small mesh strainer, or slotted spoon
Cutting board and chef’s knife
Pasta machine, KitchenAid pasta rolling attachment, or rolling pin
Large pot for cooking pasta
Large frying pan for cooking sauce and tossing with cooked pasta
Tasting spoons

Grocery Shopping Resources:
Big John’s PFI
1608 S Dearborn St. Seattle, WA 98144

DeLaurenti
1435 1st Ave. Seattle, WA 98101

Ritrovo Selections
https://www.ritrovo.com