Welcome Willoughby family!

Here’s everything you need to know before our online pasta class.

Join us for a virtual cooking class and dinner party! We're making semolina pasta… that is: 10 shapes of pasta using just flour, water, and your hands.

Saturday, May 9 | 12:00pm - 2:00pm PDT

HOW IT WORKS

1. Check out the list of ingredients and equipment to see what you’ll need to prepare ahead of time.

2. Join Zach and your family on Zoom at 12:00pm PDT for a live cooking class as we mix, knead, shape, and cook pasta together. Then feel free to hang out with your family on the call and enjoy your lunch / dinner parties. 

Class begins at 12:00pm PDT. Click the button above to join.

WHAT TO PREPARE

Ingredients:

—For Pasta Dough—

Fine-Ground Semolina Flour* - 2-1/4 cups | 300g; plus extra for the table

Water - 2/3 cup | 150g

Kosher Salt - a small handful

—For Cacio e Pepe Sauce—

Pecorino Romano Cheese* 3 1/2oz | 100g

Extra Virgin Olive Oil - 2 Tbsp

Unsalted Butter - 2 Tbsp

Black Pepper - 1-2 tsp

*Can sub some or all of the Pecorino for Parmigiano Reggiano

Equipment:

Flat work surface for rolling out dough

Bench scraper or chef’s knife

Plastic wrap or airtight container

Large pot (5qt) for boiling pasta

Large saucepan (9”+) for cooking sauce

Cheese grater or microplane

Wooden spoon

Tongs

Ladle

Optional: Pasta machine

Optional: Gnocchi board

Frequently Asked Questions:

Can this be dairy-free?

Our sauce is made mostly of cheese. You’re welcome to bring your own sauce to the table instead. If you’d like me to guide you through making a simple tomato sauce, please come prepared with:

1 can whole peeled tomatoes (San Marzano preferred), 1 carrot, 2 cloves of garlic, extra virgin olive oil, kosher salt, optional: a sprig of basil

What if I can’t find Semolina flour?

Your next best option is to come with 300g “00” flour, and 3 eggs. As a last resort you can use all-purpose flour, but it won’t quite be the right pasta consistency.

Can I make gluten-free pasta?

Not really. Apologies.

Other questions?

Send us a note at: events@rebelbread.com