Pasta Like a Pro: Everyday to Gourmet - Season 1

First aired: 4/16/2020 6 episodes
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Episodes

1. Classic Weeknight Pastas

Aired: 4/16/2020

Scott starts his class with a pasta primer, giving you an insider's view on pasta and sauce pairings and fresh versus dry pasta. Then you'll learn the fine points of classic weeknight pastas Spaghetti Aglio e Olio and Pasta Puttanesca. The genius is in the details, with Scott demonstrating how to bring pasta and sauce together into a balanced dish.

2. Contemporary Weeknight Pasta

Aired: 4/16/2020

Contemporary weeknight pastas are next. You'll learn Penne Alla Checca, Italy's answer to the pasta salad. Then, Scott updates classic ingredients with a Farafelle with Fried Eggplant, Ricotta and Tomato Sauce and a Seafood Paccheri with Shrimp and Guazzetto. You'll learn how to balance your sauce with pasta cooking liquid.

3. Homemade Pasta Dough

Aired: 4/16/2020

The best fresh pasta in town will be coming out of your kitchen. Scott walks you through making homemade pasta dough. Then, he shows you how to roll and cut for the dough for its best uses.

4. Fresh Pasta Dishes

Aired: 4/16/2020

You've made your own pasta, now learn the techniques for fresh pasta dishes that highlight each ingredient and also achieve a harmonious whole. Scott's Tagliatelle with Bolognese and Fettuccine with Escarole and Wild Mushrooms will make your fresh pasta shine.

5. Filled Pastas

Aired: 4/16/2020

Who doesn't love ravioli? These filled pastas will delight any table. Scott cooks through Ricotta-filled Raviolini with Melted Tomato Sauce and Eggplant and Taleggio Mezzaluna with Butter Sauce and teaches you the tips and tricks that will have you creating your own dishes with confidence.

6. Gnocchi & Gnocchetti

Aired: 4/16/2020

Handmade Italian dumplings round out our menu. You'll make and shape gnocchi and gnocchetti from scratch and then combine them with knockout sauces. Gnocchetti With Sausage and Porcini Ragù and Gnocchi With Shrimp, Peas and Scallion will have you making pasta like a pro.