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E.1 Pasta 101
Welcome to Season 1 of The Art of Eating!
We’re kicking things off with a foundational masterclass: PASTA 101 — a complete guide to making pasta from scratch at home. Whether you’re a beginner or a seasoned cook, this episode will walk you through everything you need to know about pasta dough and sauces.

In this episode, we cover:

🍝 How to make fresh egg pasta dough (perfect for tagliatelle, fettuccine, ravioli, and more)
🌾 How to make semolina pasta dough using just flour and water (great for orecchiette, cavatelli, and rustic shapes)
🔥 Pro tips on kneading, resting, shaping, and storing homemade pasta
🍅 A rich, slow-simmered sugo (Italian tomato meat sauce) to bring it all together in the ultimate comfort dish

👉 Don’t forget to like, comment, and subscribe for new episodes every week.
🎥 Follow along on Instagram @theartofeating.info for behind-the-scenes content and more recipes and sub to www.theartofeating.info for over 100+ recipes!

Egg Dough
350g tipo 00 flour
215g eggs, 2 whole eggs and the rest are yolks

Semolina Dough
200g room temp water
400g tipo 00 flour


Lamb Sugo
Serves: 4–6
Time: ~2.5 hours (mostly hands-off)

Ingredients
1.5 lbs ground lamb
1 large yellow onion, finely diced
2 celery ribs, finely diced
2 medium carrots, finely diced
4 cloves garlic, minced
3 tbsp tomato paste
2 bay leaves
1 tsp dried rosemary, you can use fresh too
1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
2–3 Parmigiano rinds
2 tbsp olive oil
Salt and freshly cracked pepper, to taste
Grated Parmigiano-Reggiano, for finishing
Optional: pinch of chili flakes or fresh thyme

Pasta Sheeter: https://a.co/d/b8R3oIh

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