Pasta Making Class and Scarpariello Tomato Sauce

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.

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