In this episode of the Cooking abroad series, Chef Manolito is in Chianti at Selvabella in Chianti B&B with Bernado and Marta, who will teach you how to make pasta! Today we will make pici pasta (thick, hand-rolled pasta) with riobolia cheese and lemon zest sauce. There is nothing better than learning how to make traditional Italian pasta from a local expert!
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INGREDIENTS:
240g – Hard Wheat Semolina
120g – Flour 00 (Doppio Zero)
2 tablespoons – Extra Virgin Olive Oil
5g – Salt
170g – Water (at room temperature)
250g – Robiola Cheese (or Philadelphia cream cheese)
Grated zest from 2 lemons
Grated Parmesan cheese
Ground Black pepper
2 tablespoons – fresh, chopped chives
FULL RECIPE:
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MUSIC:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
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