Pasta making class with Chef Pat

Chef Pat is amazing. Funny as hell, tattooed up, hails from Italy via New York. His food is AMAZING. Literally his pasta, meatballs and pizza (which I order once a week). He can do no wrong in the kitchen, in my humble opinion. If you’re in Atlanta you can try his tasty food at The White Bull in Decatur, and Grana in Morningside-Lenox Park area. They host several types of fun dinner nights like polenta parties and pasta making classes! See below for my experience. Next time I’m in Italy I plan on visiting Chef Pat’s grandma and making pasta with her too!!

This is the process. I was surprisingly a natural at making the ferricelli (the thicker rolled pasta) and the scialatielli (thicker linguine style pasta).

Literally I made at least half of that tray of ferricelli, so naturally I had to pose with it!

It’s like playdough

So, apparently I’m a natural at rolling out the dough and creating the small ferricelli pasta!

the pasta man himself

Flattening out the scialatielli!

The final product! It’s definitely more fun eating pasta after you make it from scratch yourself! We topped the ferricelli with homemade tomato sauce and beef, and the scialatielli with shrimp, jalapeños and a creamy white sauce.

I really want to do this again soon! Have you ever made pasta from scratch at home or at event like this? Let me know! I want to try it at home but I haven’t quite mustard up the confidence. Encourage me!

Caico e Pepe – one of my favorite dishes

I’m kicking myself for waiting so long to make this recipe at home. It is so EASY! I used this recipe from Bon Appétit a guideline. Cacio e pepe literally translates to “cheese and pepper”.


6 oz angel hair pasta
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan (I use more)
1/3 cup finely grated Pecorino

Time to cook:

Cook your pasta two minutes shy of fully cooked (save some of the pasta water).
Melt 2 tbsp of butter in a large skillet over medium heat, toss in the black pepper and swirl around until toasted.
Add about half a cup of the pasta water and bring to a simmer.
Add the rest of the butter and pasta.
Once the butter is melted, turn off the heat, add the cheese and toss until combined.
Plate and top with more pepper and cheese.