Pesto Pasta & Cocktails
Sunday, June 12th
2:00 PM - 3:45 PM Pacific Time
Join Gaia as she teaches you to make homemade pesto alongside testaroli pasta, a pasta known as one of the most ancient types of pasta born during the Roman Empire. Testaroli also pair well with ragù or parmesan and olive oil, so this versatile dish can be made again and again.
We’ll also be joined by Highside Distilling for the crafting of two signature cocktails — a great way to round out a fantastic meal transporting you to Italy!
In partnership with our friends at Highside Distilling, learn how to make two cocktails that will perfectly complement your homemade pesto and pasta: a sparkling Rosina Spritz (above left) and a Bitter Soda.
Reserve a spot for the class below through The Table Less Traveled and also purchase the cocktail kit through Highside, which will include most of the ingredients needed (see recipe list to buy other items needed).
**Please note that you will need to place your cocktail kit order by the following date in order to ensure it arrives in time. Highside Distilling cannot guarantee that the box will arrive before the class if ordered after:
Order deadline: Tuesday, May 31st, 2022
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.
Learn more about Gaia’s background, or how to book a corporate cooking class or team building cooking class with her. Come visit Gaia with us on our Heart of Italy food tour!
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.
Before class: Wash the basil and gently pat dry. Prepare the demerara syrup with the sugar provided by Highside as well as squeeze lemons for fresh juice.
Pesto and Testaroli Pasta
Serves 2-3
Testaroli Pasta
300 grams (1¾ cups) “00” flour (all-purpose)
500 milliliters (2 cups + 1¾ tablespoons) water
Salt
Extra virgin olive oil or other oil
Pesto
50-60 grams (about 1 ounce) basil (washed and gently pat dried)
1 garlic clove
Pinch of coarse salt
30 grams (about 1 ounce) Parmigiano Reggiano or Grana Padano, best if not pre-grated (plus: some more to sprinkle on the top)
30 grams (about 1 ounce) semi-aged pecorino, best if not pre-grated (ideally Pecorino Sardo or Pecorino Toscano. If not available, Pecorino Romano is fine too)
15 grams (1/2 an ounce) pine nuts
60-70 milliliters (4 tablespoons) extra virgin olive oil
Optional: a few walnuts
Rosina Spritz
(*Starred items are included in the cocktail kit, other items to be supplied by guests)
2 oz Highside Amaro Rosina*
2 oz Prosecco/Sparkling Wine*
1 oz Sparkling Water
.5 oz Orange Juice (optional and not included)
Garnish: Orange wheel*
Ice
Bitter Soda
(*Starred items are included in the cocktail kit, other items to be supplied by guests)
1.5 oz Highside Amaro Mele*
.5 oz Demerara Simple Syrup* - make syrup ahead of time
To make: Bring equal parts water and Demerara sugar to a boil, stirring until fully dissolved. Cool before using.
0.5 oz Fresh Lemon juice (not included)
Soda water to top*
Garnish: Dehydrated lemon wheel*
Ice
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 crepes pan or a low-side frying pan/skillet
1 spatula
1 blender/food processor
1 pasta pot
1 slotted spoon/skimmer
Mixing spoon
Mixing glass
Citrus juicer
Shaker
Jigger (or measuring cup)
Glassware of choice for the cocktails
General Steps
Make and shape the pasta dough.
Prepare the Rosina Spritz.
Make the pesto.
Prepare the Bitter Soda.
Prepare the pasta, serve, and garnish with cheese. Buon appetito!