Sun, Sep 06 | Live from Italy w/ Chef Francesco Lucatorto

Pasta Making Class and Scarpariello Tomato Sauce

A full immersion into the pasta world, learn how to make few pasta shapes with 2 different doughs. We will explore a panorama of Italian pasta shapes from north to south, topped with a classic Scarpariello (Neapolitan tomato) sauce!
Registration is Closed
Pasta Making Class and Scarpariello Tomato Sauce

DATE & TIME

Sep 06, 2020, 11:00 AM – 12:00 PM PDT
Live from Italy w/ Chef Francesco Lucatorto

EVENT DETAILS

Up your pasta making skills with Chef Francesco. He'll be teaching us to make various types of pasta shapes with different doughs. Grab your ingredients and we'll see you in the kitchen! 

Ingredients Needed: 

Semolina eggless dough (for recchiette, cavatelli, strascinati, trofie, capunti, spaghetti alla chitarra, etc.):

  • 1 1/4 Cup Semolina Flour (+more for dusting) 
  • 1 1/4 Cup Lukewarm Water  
  • 1 1/2 Tbsp Olive Oil   

Whole Egg Dough (for taglierini, tagliatelle, lasagna, garganelli, pappardelle, maltagliati, farfalle, ravioli etc.):

  • 1 1/4 Cup OO or All Purpose Flour
  • 5 Large Eggs

Scarpariello Sauce:

  • 1 1/4 Cup Cherry Tomatoes (or 700g canned peeled tomatoes)
  • 1 Garlic Clove peeled and crushed
  • 1/2 Cup Parmesan 
  • 1/2 CupPecorino (grated)
  • 1 handful fresh basil leaves

Kitchen Tools Needed:

  • Rolling Pin or Pasta Machine
  • Pasta Pot
  • Sautéed Pan
  • Pasta Cutter or Dull Knife

About Chef Francesco Lucatorto:

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

Disclosures:

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

By purchasing and tuning into this online event, you agree that you may be filmed, photographed, or recorded, for use by Lovell Productions, and each of their respective licensee , assignees, and affiliates (THE “RELEASED PARTIES”). The released parties have the right to use your name, picture, voice, performance and any and all other likeness (collectively, “likeness”), in any manner, in all media (including, without limitation marketing, sponsorship, and advertisement) throughout the world. In perpetuity, you waive and right to inspect or approve materials or receive compensation for your participation or any use of your likeness. If you don't agree to these terms, please do not turn in video and audio during the event. If you are the parent / guardian of any minor(s) in the vicinity, you make all of the representations, agreements, consents, releases, and waivers herein on behold of yourself and such minor(s).

TICKETS
Price
Quantity
Total
  • Cooking Class
    $15
    +$0.38 Service fee
    $15
    +$0.38 Service fee
    0
    $0
  • Class Recording
    $10
    +$0.25 Service fee
    $10
    +$0.25 Service fee
    0
    $0
  • Ingredients Kit
    $25
    +$0.63 Service fee
    $25
    +$0.63 Service fee
    0
    $0
  • Ingredients Kit Delivery
    $10
    +$0.25 Service fee
    $10
    +$0.25 Service fee
    0
    $0
Total$0

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