Join Chef Joe Sasto on an interactive journey into the world of handmade pasta. This lesson is for all pasta lovers, perfect for all skill-levels, and requires no special tools or equipment.
This class will go over everything you need to know about flour & water pasta dough, making cavatelli, orecchiette, and pici by hand, and culminating in a cooking tutorial for a modern plant-based twist on a Roman classic - “Cashew e Pepe”.
(Class will include recipe page for reference)
"Cavatelli" translates to "little hollows", "Orecchiette" means "little ears", and "Pici" roughly translates to "thick spaghetti".
Dive into the world of pasta with one of the country's most celebrated and influential pastaios and learn first hand the basics of pasta making. This lesson is for all skill-levels, and requires no special tools or equipment. Get ready to learn the tips and tricks from one of the best.
Chef Joe will demonstrate the process from start to finish, from the making and kneading of a GREEN-vegetable dough to the intricacies of handmade shapes.
There are only a handful of dishes as ubiquitous as the Roman classic - “cacio e pepe”. A marriage of cheese, black pepper, and pasta water, resulting in a rich and creamy emulsion unlike any other.
Chef Joe is sharing his reinvented recipe for the classic sauce, using cashews as a base, resulting in a rich, velvety, VEGAN, sauce that won’t even have you missing the cheese.
Understanding the why's and how's of a recipe are far more important than a list of amounts and ingredients. A recipe is merely a road map, passed from one cook to the next. What makes a recipe special is the personal touch that each cook imprints on it to make it their own. Having the knowledge of "why" you do something, instead of just reading a recipe card will give you the confidence and skills to carve your own path in the kitchen.
At the end of the lesson, you will feel confident enough to take this recipe and put your own touches on it, truly making it your own.
If you are local, ingredient kits are available. Please select “WITH INGREDIENTS” at checkout. Pickup for the kits will be at HER Story (1438 Hertel Ave, Buffalo, NY 14216) on November 6th from 10am-6pm.
Chef Joe Sasto
Prior to relocating to Los Angeles, Joe Sasto dove head-first into the restaurant industry by mentoring under some of the Bay Area’s most acclaimed chefs and restaurateurs. Early in his career, Sasto found it difficult to get a foot in the door in the culinary industry after forgoing the traditional path of culinary school. Instead, he spent his undergraduate years at University of California at Davis, largely sustained by cooking gigs and a driving passion for food, which he learned at a young age cooking by his mother’s side. Following a break to travel through Europe, Sasto brought his newfound international inspiration to Quince, where spent three years at the three-Michelin starred restaurant. Under Chef Michael Tusk, Sasto was trusted to manage the handmade pasta program at Quince, learning the ropes and roots from one of America’s most celebrated Italian-influenced chefs. Later, as Executive Sous Chef at Lazy Bear, Sasto maintained his strong, cultivated relationships with local farmers and is passionate about showcasing the produce they grow. At both Quince and Lazy Bear, Sasto has been an integral member of the team, impacting the rise from one to three- Michelin stars, and one to two-Michelin stars. You may recognize Joe from his win on The Food Network’s Chopped, and also may have seen him on Bravo’s Top Chef. After relocating to Los Angeles, Joe began focusing on pursing his personal goal of opening his own restaurant, traveling the country hosting private events, fine-dining dinner parties, pasta classes, and pop-up feasts. Since the global pandemic began, Chef Joe ceased travel, and has been virtually teaching both public and private livestream pasta lessons weekly.