Italian Pasta Masterclass with Giuseppe Crupi
We are so excited to introduce you to Giuseppe and we hope you enjoy watching his videos as much as we enjoyed filming with him. He makes cooking Italian food fun, and yes, we do feel more Italian now. ;)
You can find the full written recipe and instructions at ilovecooking.ie here
We would love to see all your recipe creations feel free to tag us & follow us on
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If you happen to be in Dublin, we definitely recommend a meal (or 5!) at Pinocchio in Ranelagh or Temple Bar. You can also sign up for one of many different themed Italian cooking classes with Giuseppe.
Giuseppe Crupi is the Director of Pinocchio Cookery School.
After a 5-year research period in Trinity College Dublin as an Engineer, he managed a language School and translation Company.
He loves cooking and languages and he speaks Italian, English, Spanish, but also some French, Portuguese, Irish and Greek.
Pinocchio Cookery School has been featured on the Irish and Italian press and on the most popular radio and TV shows.
Giuseppe is a regular guest on Ireland AM where he shows how to prepare traditional Italian dishes that are served during the cookery classes and in Pinocchio Restaurant.
Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.
The Flavour of Italy Group includes one Cookery School, one Pinocchio restaurant in Ranelagh and one Pinocchio restaurant in Temple Bar.
The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.
Our aim is to promote the passion and knowledge of the traditions of the national and regional Italian cuisine through its courses and different initiatives.
“Here at the Italian School of Cooking we truly believe that cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.
Fabio's Kitchen: Episode 10, Egg-less Fresh Pasta Dough
The simplest of dough preparations and the ultimate poor man's food. But worry not, this simple and quick pasta recipe will make ANY sauce taste like a million dollars!!!
Egg-less Fresh Pasta Dough recipe can be found here:
For more fast recipes and quick meals, pre-order Fabio's new cookbook Fabio's 30-Minute Italian here:
SUBSCRIBE NOW to Fabio’s Kitchen in order to receive video links when each episode launches, and share with your friends! Only those who subscribe will receive episode links to this exclusive show:
How to Make Classic Homemade Pasta 4 ways
If you've ever wanted to make fresh pasta at home, then you've come to right place. Consider this a basic homemade pasta guide. I'll be going over an multipurpose pasta dough, 4 different shapes of pasta, and 4 different kinds of pasta sauces to go with each pasta. You've got tagliatelle/fettuccine, garganelli, tortellini, and the classic spaghetti. Long story short, you got choices. I Hope you guys give it a shot to see how incredibly fun pasta making is!
My pasta roller:
(below is a more affordable choice, if this one is out of budget)
Here is a more affordable pasta roller that I also trust:
My Old Carbonara Recipe:
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Music - Jef:
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Ingredients you'll need:
Pasta dough-
3 cups (480g) 00 type flour or all purpose flour
5 large whole eggs
1/2 teaspoon (2g) fine sea salt
1 teaspoon (5g) extra virgin olive oil
How to Make Pasta - Without a Machine
Learn how to make pasta WITHOUT a machine. Homemade pasta is easy to make with a few ingredients you already have at home and the best part is, you don't need a machine or any expensive equipment. For this basic pasta recipe, all you need is flour, eggs, oil and salt. If you head to the grocery store and see that there is no pasta, don't stress, don't panic, just take a few extra minutes and make some chewy, delicious pasta at home for yourself or your loved ones.
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BASIC PASTA DOUGH RECIPE
2 cups flour
3 eggs
1 tbsp olive oil
1 tsp salt
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Link to the BEST BASIC TOMATO SAUCE recipe:
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Ingredients:
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Rolling Pin:
So, don't worry! Just make your own pasta at home, it's super easy I swear and cooking is a great way to pass the time while you're self isolating.
Please make sure you wash your hands when cooking for yourself and loved ones and always sanitize your work surfaces. I hope you are all staying safe and resting.
#cookwithme #withme #stayhome
How I Made Pasta From Scratch | Basics For Students
#shorts #kwoowk
The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
Made In Stainless Steel:
Cuisinart Spider:
Le Creuset Pot:
Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
When you buy something through our retail links, we earn an affiliate commission.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
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0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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