Pasta Dough

Pasta Dough

One of my many, many, many doughs. This is a great place to start as it is very forgiving. Check out my IG and YT for more dough recipes!


325 grams 00 Flour

2 large Egg, whole

6 large Egg, yolk

1 pinch Salt, kosher


Mix together the flour and beet powder on a clean surface and make a well in the center. Add the egg yolks, eggs, and salt to the well and slowly beat with a fork, gradually incorporating flour from around the edges of the well. When the dough starts to come together, switch to your hands and knead until the dough is smooth and supple, 20–30 minutes. Alternatively, combine the ingredients in a stand mixer fitted with a dough hook and beat on low speed until smooth and pliable, about 15 minutes.

Wrap the dough tightly in plastic wrap and let rest at room temperature for 2 hours.

Sheet the dough with a pasta roller or roll out with a rolling pin on a wood surface. Fill with cacio e pepe filing and cut into ravioli, if desired, or cut into your desired shape.

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Sausage Tortellini Filling

Sausage Tortellini Filling

This recipe for sausage and spinach tortellini filling is a perfect balance of flavors, with savory Italian sausage complementing the healthy greens of spinach. The filling is easy to make and can be used to stuff tortellini, ravioli, or other pasta shapes. The dish is a great option for a quick weeknight dinner or as a tasty addition to any special occasion menu. Whether you're a pasta lover or just looking for a nutritious meal, this sausage and spinach tortellini filling recipe is sure to satisfy your taste buds.


1 pounds Italian Sausage, ground

1 pounds Spinach, blanched, chopped, defrosted

1 pounds Parmesan, grated

1 pinch nutmeg

1 medium lemon, just the zest


1. Drain and squeeze out defrosted spinach.

2. Combine all ingredients in a stand mixer with the paddle attachment or mix well by hand.

3. Season with salt and lots of black pepper.

(4. Optionally use an egg for emulsification.)

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Eat Tantos

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All About Italy!

So as many of you probably know by now (and I you don’t you should be following me on IG). I just returned from a 3-week culinary adventure all throughout Italy!

I do not by any means consider myself an Italian Local, but I am a professional eater and traveler. I have received a lot of Q’s in my direct messages - asking not only for recommendations but advice about visiting the country and traveling abroad.

For Spaghetti Wednesday this week - I’ll be making pasta with my new pasta tools, and hosting a Q&A all about Italy. Sharing my tips and tricks about not only the Italian culture, but hotels, restaurants, trains, and advice for your next trip to the motherland.

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