Riccardo Cooking Class

Arrabbiata sauce 🌶️🌶️🌶️ with garganelli pasta!

A must of our cooking classes, book a class and come to try it!!!

For info and booking check ➡️

There’s no better photos to introduce you all William (aka Guglielmo, his real name… but he prefers to be called William)

W joined the team in early Feb and now he leads cooking classes with me and also without me when I can’t. He’s great! Very talented but humble to learn new things, Guglielmo makes fresh pasta since he was young. He worked in Michelin stars restaurant and 5 stars Hotel for about 5 years and now he has accepted this new adventure.

If you want to meet the Jack Sparrow of pasta 😂 join one of our cooking classes and come to meet him!!!

Ciao 👋

Linguine al limone 🍋

By an inspiration of one of my fav chef of his signature dish spaghetti al limone, we remake our version of the recipe using the linguine attachment.
Basically we tossed the pasta in a buttery creamy lemon zest sauce, added some provolone cheese off the heat and topped with this lemon leaves powder.

To make the lemon powder, we dehydrated the leaves in the over at 80ºC/176°F until crunchy and dry, and then blended to be like a powder ( I guess you can also use the microwave… I don’t like it!) with the idea of giving a nice chromatic effect to the finished dish.

Do you like it???

Happy Sunday beauties 💚💛

Are you looking for a Christmas gift? You have no idea what to gift to your friends or relatives?

Here’s the solution!! Swipe left 👈 [next photo]

🎁 A GIFT VOUCHER for a cooking class in Rome or online cooking class. More information on the link in bio.

Carbonara 🔥

This is a classic roman sauce, even if many say that it had unknown origin, nowadays it’s a Rome master dish. You can find it in any local restaurant in Rome. In my class, I like to serve the sauce with spaghetti alla chitarra (handmade square’s spaghetti realized with a pasta guitar machine). The thick texture of the pasta, the creamy sauces and the crunchy guanciale on top give a great balance to the dish. Join the cooking class and come to try it!!! A lot of people say that it is worth it 😋

One gesture many meanings 🤌🤌🤌

Grated cheese make me smile 😊

Butter and sage ravioli with Parmigiano Reggiano 😋

Carbonara 🥚🥓🧀

Egg yolk
Guanciale
Pecorino Romano (a bit of Grana if you like it)
Black pepper
That’s it!

❌ no additional ingredients…please!

Did you see my “best carbonara in Rome list” on my profile?

Red pasta x Valentine’s Day ♥️

Pasta dough: semolina flour + 00 flour + egg + beetroot

Enjoy!

Visita TikTok per scoprire video! Guarda, segui e scopri altri contenuti di tendenza.

🎁 XMAS VOUCHER 🎁

For all the latecomers like me... this may be the idea that saves your Christmas!
I am giving you the chance to give away a voucher valid for the whole of 2023 for an in-person cooking class in Rome or a private virtual group class.
The choice is yours!

DM or email me at [email protected] for more information

It’s getting cold in Rome, it’s Monday, a new week has started, and I miss my Carbonara Sunday and a glass of red 🍷

Are you coming to Rome? Would you like to learn how to make Carbonara sauce?

🔗Link in bio to join my “Fresh pasta and sauces class”

Probably Lost came to my cooking class and made the best video!

These guys are so lovely, they are living a dream life, traveling the world to discover new countries, subscribe to their Youtube channel to watch their funny adventures!!

Check it out ⬇️⬇️

Cooking Pasta In ROME! [The BEST Pasta Cooking Class In Rome] Today we're cooking pasta in Rome!! This is by far the best pasta we've ever had anywhere & we 100% believe that this is the best pasta cooking class in Rome...

Ravioli all’Amatriciana is like a love at first sight. When I started to do cooking classes I was worried about this combination of ravioli and a classic roman sauce as it is Amatriciana. This is not the most classic match, usually this sauce is served with other types of pasta like Rigatoni or Bucatini.
Anyway, I wanted to try this combination and now after four years I think it’s perfect!

If you want to learn how to make pasta, check the link in bio and join my cooking classes.

🔗www.riccardocookingclass.con/products/cookinginrome
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Happy Sunday!
Remember there’s no better day than Sunday to make fresh pasta… enjoy!

✅ Check my website www.riccardocookingclass.com to book your class and learn how to make pasta with me!

Last night we had the pleasure to eat at Felix Trattoria. The best Italian restaurant for fresh pasta of California (and I think of the whole Western Coast). Unfortunately, chef Evan Funke wasn’t there but the amazing Luciano gave us a very warm welcome and treated us so well for the whole dinner. We started with a sparkling white wine from Emilia Romagna, kindly offered by Luciano. Since here in the US we are not eating any Italian carbs we decided to do a full immersion in the menu and order both pasta and pizza. We decided to order a classic Margherita di bufala (Neapolitan style pizza) as a started to share. Tomato in the pizza was excellent and so fresh! Mozzarella was a 10! The dough was exactly as the Neapolitan contemporary style.
So happy about our pizza we continued with the restaurant signature dish Tagliatelle alla bolognese ( VSB Bologna style) and Rigatoni alla Amatriciana (we both are Romans….so let’s see if you can play with us). Again Chef Evan won the match! I definitely can say that the ragù I tried at Felix could be served in a classic trattoria of Bologna, actually it’s one of the best I ever tried. Also the Amatriciana was excellent and a special mention goes to the guanciale homemade 👋 well done guys!
How can you finish an 🇮🇹 dinner like this one? Guess what… to feel back home we couldn’t miss the Tiramisu. Really good too but pasta was the highlight of the dinner.
Before to jump on the Lyft, Luciano showed us the Lab where every morning the pasta-team works, it’s a bit small but fully equipped.
There is also the Maestra Spisni’s picture on the wall of the lab like a queen to bless when someone is making pasta.

What is Guanciale? Let’s talk about it.
In the Roman cuisine, it is used for many famous pasta sauces. The word Guanciale in Italian is the sum of two words, guancia=cheek and maiale=pork, so actually it means pork cheek.
The cheek of the pig/pork is rich of fat and it’s salty. The way is cured (with fine ground black pepper) gives an extraordinary flavor. It can be tasted raw (like in a charcuterie, cutted in thin slices) or cooked (as I do when I make the classic Roman sauces in my cooking classes).
When it’s used for a pasta sauce and it’s cooked, the fat that comes out it seasons the sauce so well that to add other seasoning it can be too much for the final flavor of the sauce.
In my pasta making class, I use the guanciale to make a classic Amatriciana sauce with ricotta and spinach stuffed ravioli. Actually, as I always explain in my class, this is not the most authentic way to serve an amatriciana sauce. In the classic Roman restaurants if you order an amatriciana sauce, it’s always served with types of pasta like rigatoni/mezze maniche, bucatini or spaghetti. It’s pretty rare to find an amatriciana with ravioli but that’s the way I do and like it. I found interesting the combination of a fresh healthy ricotta and spinach filling with the strong sauce rich in flavor.
This and more recipes on my website [link in bio].
📸 .chicoma

Agnolotti del Plin 🤌 is one of the most famous fresh stuffed pasta from Piedmont, northern Italy 🇮🇹
The origin of the name Agnolotti comes from a cook called Angiolino. This person coming from Monferrato, one of the 🍷wine area in the south of the region, it is said to be the inventor of the recipe. In the south area of the region, Monferrato/Langhe, this pasta shape is present in most of the trattorias/restaurants.
It is served with a classic butter and sage sauce🌿 or with the amazing braised meat sauce🥩. But according with the traditionalist, agnolotti should be served unseasoned, on a napkin. It is said to appreciate better the meat and vegetables filling 😋.

A quick content about one of my favorite pasta just to take the opportunity to tell to all my US 🇺🇸 friends that I’m coming to visit your continent in a week!✈️
See you there!!!

Tortellone

Alert addiction ⚠️

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Tagliolini 🖤💛 [Black and Yellow pasta]

With which sauce would you cook these tagliolini?

Don't say "carbonara with cream"... It's not allowed ❌❌❌

Cooking in R(h)ome

This is my pasta lab, where I host my cooking classes. End of March Italy will end the state of emergency so I hope finally to get out of this pandemic tunnel. Looking forward to welcome you all in the Eternal City.

Sunday means 🍝
and which is the most iconic pasta dish ⁉️

Obviously, it's Lasagna!

I remember when I was a child that I fought with by brother over who got the crunchiest Lasagna portion. Usually that part is the most desired part and it's on the corner. I remember we always asked our mom to give us that part.

Would you like to watch a Lasagna reel?

Sfoglia verde 💚 [Green pasta sheet]

Next Saturday, Feb 5th I will teach an online course on Lasagna sfoglia verde, which is the traditional Lasagna with ragù Bolognese but it is made with green pasta layers. 🍃

To give this beautiful color we can use many different veggies like spinach, swiss chard, nettle, borage and others. To obtain an homogeneous pasta dough, after boiling and drying the vegetables blend them directly with the eggs. Then add the green mixture to the flour and start kneading. If the egg/veggie ratio is correct, the dough will have the same characteristics as a normal egg dough.

💻 Join my online class and learn how to make a green pasta dough!

📆 Saturday, February 5th

🕒 7 pm Rome time, 6 pm UK, 1pm New York

[LINK IN BIO]

Hello! A new year has begun, hopefully the year of the turning point, of the end of this pandemic. My year has started with good intentions, I am working on new recipes for online classes. Stay tuned because in the next few days the calendar of will be released.

By the way, in the photo there are some cappelletti with ricotta and parsley in butter and sage from last night's class 😋

Would you like to lean how to make this recipe ? Sign up for next week's online class though my website [LINK IN BIO]




🔗www.riccardocookingclass.com/

A quick post to wish a to everyone!

to Tagliatelle al ragù, a masterpiece of the Italian cuisine and one of my favourite pasta dish. On my website www.riccardocookingclass.com there is the recipe with step-by-step instructions. Go to check it out!

LASAGNA VERDE AL RAGÙ

What to say? I love Lasagna 😍 in many Italian families this is a must to do on a Sunday lunch.

Did you know that the traditional Lasagna from Bologna is made with green pasta sheets. 🟩 Spinach gives it its color.

Would you like to learn how to make the real Lasagna from scratch? Join me on Zoom this Sunday you might have a new dish option for the Christmas menu.

💻 Online cooking class on Zoom

📆 Sunday, December 19th

🕒 7 pm Rome time, 6 pm UK, 1pm New York

🔗https://riccardocookingclass.com/product/lasagna-verde-al-ragu/

Triangoli ▶️▶️▶️

I really like this pasta shape, it looks so perfect and easy to make.

Roll out the dough into a thin sheet, cut 4cm squares, add the filling (my filling was butternut squash, amaretti, pear mustard, Parm, nutmeg), join two opposite ends on themselves and push the air out of the filling to seal the dough and give it the triangle shape. If you want to make indented edges, use a fluted pastry wheel.

Make this pasta shape is the beginning step to make more advanced pasta shapes like Tortellini, Balanzoni or Tortelloni.

Black Pasta ⚫

🍽️ Bottoni di spigola, pomodorini gialli e timo

To color the pasta I used squid ink, I added 1 tbsp of squid ink in my vulcano of flour and stirred with eggs. Easy!

Do you want to learn how to make pasta? Join my live classes in Rome or online classes on my website (Link in bio]