Italian Wine Tasting & Cacio and Pepe Pasta
Saturday, October 23rd
3:00 PM - 4:45 PM Pacific Time
Join Gaia as she teaches you to make cacio e pepe pasta, a classic Italian minimalist dish literally meaning “cheese and pepper.” Gaia will prepare fresh pici, a thicker spaghetti that is a classic Tuscan pasta. Filled with pecorino AND parmesan cheese and topped with freshly cracked pepper, it’s simple yet irresistible. We’ll also be joined by Crunchy Red Fruit for a wine tasting - a great way to round out a fantastic meal transporting you to Italy!
In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook Cacio e Pepe Pasta with Gaia and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines.
Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.
Please note that you will need to place your wine box order by the following dates in order to ensure the wine box arrives in time. Crunchy Red Fruit cannot guarantee that the box will arrive before the class if ordered after these dates:
Non-Seattle addresses: October 11th, 2021 order deadline
Seattle addresses: October 18th, 2021 order deadline
ONLY 1 SPOT LEFT!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Cacio and Pepe Pici Pasta
Serves 2-3
Pici Pasta
1 1/2 cups "type 0" wheat flour, or all-purpose flour
Some fine wheat "semolina" flour for dusting, or all-purpose flour
6 tablespoons water – might be a bit less or more depending on how the flour absorbs the water
1 teaspoon salt
2 tablespoons extra virgin olive oil
Cacio and Pepe
150-200 grams (5-7 ounce block) pecorino romano cheese, to be grated in class OR substitute with pre-grated pecorino (1 1/2-2 cups)
Freshly ground black pepper (about 2 teaspoons)
Optional: 50-100 grams (1/2-1 cup) grated parmesan cheese
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 Mixing bowl
1 Pasta pot
1 Saucepan
Colander
Rolling pin
Pastry board/working surface
Cheese grater
Whisk
Ladle
General Steps
Make the dough.
Roll the dough and shape the pasta.
Cook the pasta, add the grated cheese and pepper. Buon appetito!