Name: Creamy Spicy Calabrese Sauce
Cook time: 900 s
Total time: 900 s
Yield: 2 Servings
Ingredients: Olive Oil; Garlic, Smashed; Extra Hot Peperoncino Calabrese; Tomato Passata/Purée; Cream; Parm; Salt & Pepper to taste; pasta of choice

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A little about me & my pasta journey…

My name is Katie, I grew up in Delaware, went to college in New York & spent my summers on my favorite place on earth, Block Island.

I’ve been obsessed with pasta my entire life, and lucky for me, growing up in an Italian family meant lots of pasta!

My parents owned a pasta shop called Buona Pasta, which is where I got the name for my Instagram & later my pasta company 💛

I studied abroad in Florence, Italy in college & took Italian Cooking for one of my Italian language classes, which is when I fell in love with cooking, particularly Italian cuisine 🍅

Every Easter, my family makes hundreds of fresh Ricotta Ravioli. I moved to San Diego in 2012 & brought our Easter ravioli tradition with me, making homemade ravioli with family & friends in SD each year!

A few years later I met my husband who I learned quickly also shared a love for pasta, once he experienced it homemade. 

Throughout the years, I started making pasta more & more and created an Instagram to share photos of my pasta creations & named it after my parent’s pasta shop, Buona Pasta.

It all started with over 100 eggs that were to go to waste at the start of the pandemic, which was my sign to officially start my pasta company, making & selling fresh pasta in San Diego!

This led me to expanding my offerings and teaching pasta making for beginners in-person & online - hosting local pasta workshops around San Diego & sharing simple pasta tutorials & recipes for beginners on social media - it’s been a wild ride but wouldn’t change a thing!

Thanks everyone for following along ✌️❤️🍝

PS If you want to take one of my online pasta making classes to perfect your pasta making & learn the full process start to finish including all my tips you can find all my classes at stan.store/buonapastaclub :)

Hi I'm Katie...

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Pasta Tutorials

A spicy & creamy tomato sauce made with calabrian peppers for an extra kick. This is the perfect pasta dish when you want an easy & delicious pasta dinner!

Creamy Spicy Calabrese Sauce

Add olive oil & garlic to pan over medium heat

Let simmer for 1-2 minutes until garlic becomes soft and fragrant

Add peperoncino calabrese & mix into garlic oil, let simmer on medium-low heat for 1 minute

Add tomato puree & mix together until combined

Add salt & cream. Stir into tomato sauce & simmer until sauce becomes thick & creamy, about 2-3 minutes

Add your favorite pasta (filled pasta is delicious with this sauce) & enjoy!

*Use Egg Dough Recipe + Filling of Choice (check Filling Category for recommendations)

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta

To Roll Out with a Rolling Pin:
Cut dough ball in quarters, and keep rest of dough covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)
Add ricotta dollops across the middle of your pasta sheet.
Fold one side of the sheet over the ricotta, lengthwise & press gently around the ricotta to remove any air between the sheets.
Cut out squares using a pasta cutter about 2.5in x 2.5in.

To Cook/Store Fresh Pasta:
Ready to cook immediately for 4-5 mins in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Ravioli Shaping & Filling

Ricotta Filled Tortellini

Ingredients:
1/4 Cup Fine Semolina Flour
1/4 Cup “00” Flour
1 Large Whole Egg

Herb Ricotta Filling(makes more than enough, use extra as a topper!):
¼ cup Ricotta 
2 tbsp Parm
1 Tbsp fresh parsley, minced
1 Tbsp fresh basil, minced
Salt & Pepper to taste

To Make the Filling:
Add all ingredients & mix until fully incorporated 
Set aside until ready to use

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Stop at level 6 & do not flour after last level

To Roll Out with a Rolling Pin
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)

To Make the Tortellini:
Using a pizza cutter, pasta cutter or even a knife, cut out squares into the pasta sheet
Add dollops of filling in the center of each circle
Seal tortellini by making bringing the opposite corners together and seal alleges to make a triangle 
Next, bring two bottom corners of the triangle and cross them over each other, pinching to seal together to make a tortellini
If making for later, freeze until ready to cook. Cook for 5 minutes.

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!
