Apr 2020 - Apr 2020
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Join renowned chef and restaurateur Scott Conant in a one-of-a-kind cooking experience created in partnership with TODAYFood. With Scott’s friendly guidance on a few key techniques, learn to make a variety of mouthwatering pasta dishes that are perfect for weeknight dinners or special occasions. Plus get Scott’s insider tips for making homemade pasta dough, perfectly al dente pasta and rich, luxurious sauces.
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S1 Ep1
16th Apr 2020
Scott starts his class with a pasta primer, giving you an insider's view on pasta and sauce pairings and fresh versus dry pasta. Then you'll learn the fine points of classic weeknight pastas Spaghetti Aglio e Olio and Pasta Puttanesca. The genius is in the details, with Scott demonstrating how to bring pasta and sauce together into a balanced dish.
S1 Ep2
16th Apr 2020
Contemporary weeknight pastas are next. You'll learn Penne Alla Checca, Italy's answer to the pasta salad. Then, Scott updates classic ingredients with a Farafelle with Fried Eggplant, Ricotta and Tomato Sauce and a Seafood Paccheri with Shrimp and Guazzetto. You'll learn how to balance your sauce with pasta cooking liquid.
S1 Ep3
16th Apr 2020
The best fresh pasta in town will be coming out of your kitchen. Scott walks you through making homemade pasta dough. Then, he shows you how to roll and cut for the dough for its best uses.
S1 Ep4
16th Apr 2020
You've made your own pasta, now learn the techniques for fresh pasta dishes that highlight each ingredient and also achieve a harmonious whole. Scott's Tagliatelle with Bolognese and Fettuccine with Escarole and Wild Mushrooms will make your fresh pasta shine.
S1 Ep5
16th Apr 2020
Who doesn't love ravioli? These filled pastas will delight any table. Scott cooks through Ricotta-filled Raviolini with Melted Tomato Sauce and Eggplant and Taleggio Mezzaluna with Butter Sauce and teaches you the tips and tricks that will have you creating your own dishes with confidence.
S1 Ep6
16th Apr 2020
Handmade Italian dumplings round out our menu. You'll make and shape gnocchi and gnocchetti from scratch and then combine them with knockout sauces. Gnocchetti With Sausage and Porcini Ragù and Gnocchi With Shrimp, Peas and Scallion will have you making pasta like a pro.