Milk Street Digital Class: Make it, Shape It, Eat it: Pici Pasta with Meryl Feinstein
Pici is the best pasta that you’ve probably never heard of. Think of a slightly chubby spaghetti or a not-hollow bucatini: that’s pici, a rustic, traditionally hand-rolled pasta originating in Siena. Made with just flour, olive oil and water, this pasta proves that cucina povera, Italy’s long history of simple cooking, is a gift to modern-day home cooks everywhere. Join Pasta Social Club founder Meryl Feinstein for a class where she’ll teach the pici recipe from her new book, “Pasta Every Day: Make It, Shape It, Sauce It, Eat It.” You’ll learn why some pastas have eggs in them while others don’t. You’ll learn to mix dough by hand or using a food processor for ease. You’ll get a detailed tutorial on rolling and cutting this pasta like a pro. And she’ll talk you through her favorite sauce options, from an ultra-quick butter sauce to slow-roasted tomato and garlic. Meryl’s favorite, though, is a spin on cacio è pepe, the sauce that is beloved for its flavor and feared for its notorious tendency to split. Meryl’s version is beginner-friendly while still capturing the perfect balance of punchy black pepper, umami-rich Pecorino Romano and a splash of bright lemon. Whether you’re already an accomplished pastaia or a pasta amateur, this class is for you.
[/description-break] What's Included[/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break] Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world in 2018 to graduate top of her class at the Institute of Culinary Education. [/banner_heading] After working at the renowned Lilia and Misi restaurants in New York City, where she was part of the pasta production team, she founded Pasta Social Club, a platform for sharing a love of food and learning. She now lives in Washington, DC, where she develops recipes and teaches pasta-making workshops. Her writing and recipes have been featured in Food & Wine and Food52, for which she was the website's Resident Pasta Maker. She has been quoted as an expert in pasta making for BBC Travel, La Cucina Italiana, Martha Stewart, New York Magazine and more. [/banner-text-break]
Pici is the best pasta that you’ve probably never heard of. Think of a slightly chubby spaghetti or a not-hollow bucatini: that’s pici, a rustic, traditionally hand-rolled pasta originating in Siena. Made with just flour, olive oil and water, this pasta proves that cucina povera, Italy’s long history of simple cooking, is a gift to modern-day home cooks everywhere. Join Pasta Social Club founder Meryl Feinstein for a class where she’ll teach the pici recipe from her new book, “Pasta Every Day: Make It, Shape It, Sauce It, Eat It.” You’ll learn why some pastas have eggs in them while others don’t. You’ll learn to mix dough by hand or using a food processor for ease. You’ll get a detailed tutorial on rolling and cutting this pasta like a pro. And she’ll talk you through her favorite sauce options, from an ultra-quick butter sauce to slow-roasted tomato and garlic. Meryl’s favorite, though, is a spin on cacio è pepe, the sauce that is beloved for its flavor and feared for its notorious tendency to split. Meryl’s version is beginner-friendly while still capturing the perfect balance of punchy black pepper, umami-rich Pecorino Romano and a splash of bright lemon. Whether you’re already an accomplished pastaia or a pasta amateur, this class is for you.
[/description-break] What's Included[/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break] Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world in 2018 to graduate top of her class at the Institute of Culinary Education. [/banner_heading] After working at the renowned Lilia and Misi restaurants in New York City, where she was part of the pasta production team, she founded Pasta Social Club, a platform for sharing a love of food and learning. She now lives in Washington, DC, where she develops recipes and teaches pasta-making workshops. Her writing and recipes have been featured in Food & Wine and Food52, for which she was the website's Resident Pasta Maker. She has been quoted as an expert in pasta making for BBC Travel, La Cucina Italiana, Martha Stewart, New York Magazine and more. [/banner-text-break]
Original: $14.95
-65%$14.95
$5.23Description
Pici is the best pasta that you’ve probably never heard of. Think of a slightly chubby spaghetti or a not-hollow bucatini: that’s pici, a rustic, traditionally hand-rolled pasta originating in Siena. Made with just flour, olive oil and water, this pasta proves that cucina povera, Italy’s long history of simple cooking, is a gift to modern-day home cooks everywhere. Join Pasta Social Club founder Meryl Feinstein for a class where she’ll teach the pici recipe from her new book, “Pasta Every Day: Make It, Shape It, Sauce It, Eat It.” You’ll learn why some pastas have eggs in them while others don’t. You’ll learn to mix dough by hand or using a food processor for ease. You’ll get a detailed tutorial on rolling and cutting this pasta like a pro. And she’ll talk you through her favorite sauce options, from an ultra-quick butter sauce to slow-roasted tomato and garlic. Meryl’s favorite, though, is a spin on cacio è pepe, the sauce that is beloved for its flavor and feared for its notorious tendency to split. Meryl’s version is beginner-friendly while still capturing the perfect balance of punchy black pepper, umami-rich Pecorino Romano and a splash of bright lemon. Whether you’re already an accomplished pastaia or a pasta amateur, this class is for you.
[/description-break] What's Included[/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break] Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world in 2018 to graduate top of her class at the Institute of Culinary Education. [/banner_heading] After working at the renowned Lilia and Misi restaurants in New York City, where she was part of the pasta production team, she founded Pasta Social Club, a platform for sharing a love of food and learning. She now lives in Washington, DC, where she develops recipes and teaches pasta-making workshops. Her writing and recipes have been featured in Food & Wine and Food52, for which she was the website's Resident Pasta Maker. She has been quoted as an expert in pasta making for BBC Travel, La Cucina Italiana, Martha Stewart, New York Magazine and more. [/banner-text-break]
