Join us LIVE FROM TUSCANY and LAKE COMO to make EASY LOLLI PASTA! Sun 30 March 18:00 CEST / 12:00 EST
Even kids can make this effortless, fun Sicilian pasta shape. No machine required! With a 20min springy green fava pesto
Make lolli pasta with Judy and Lolly!
Join @judy of Simply Divina - My Tiny Tuscan Kitchen and I to make pasta together LIVE on Sunday March 30th. Will be a fun-filled pasta making and chat from Tuscany and Lake Como at 18:00 CEST during our dinner prep hour in Italy!
Judy has been making this pasta for 40 years in Italy after she learned it at Planeta Winery in Sicily. I’ve made this delightful Sicilian shape several times and love how the little fingerprint divots catch the sauce. Not convinced? Let me help:
The fava sauce can also be used as a dip and is fabulous served with burrata if you want to get fancy.
Fava beans can be subbed with peas if you can’t find them or don’t like
No machine required. Just a flat surface and your hands. So easy!
Join us!
Depending on your time zone and mood, you’re welcome to cook-along with us from our Italian kitchens - or just hang out and chat with an espresso or glass of wine!
How to join
Everyone is welcome!
If you want to cook-along - have the ingredients below ready!
Sunday March 30th 18:00 CEST / 17:00 GMT / 12:00 EST / 9:00 PST / 9:30pm IST
On Substack app: Subscribers who have the Substack app downloaded and enable push notifications will receive an alert when we go live. Click the link to join in the app!
On Substack web: Subscribers to our Substacks will also receive an automated email notification, ensuring that you don’t miss it! Click the link to join!
Can’t wait to see you LIVE on Sunday!
INGREDIENTS TO PREP:
Pasta
This is an eggless pasta dough, classic in southern Italy, and made with just flour and water in a ratio of 2:1. Makes pasta for 4 people:
300 g semolina flour aka semola di grano duro
150 ml warm water
salt
Fava (or pea) Pesto
200g fresh shucked fava beans (or can substitute with fresh peas! 🫛)
75g / 4 Tbl pecorino or parmigiano reggiano cheese, grated🧀 (Note: pecorino romano is the strongest of cheeses. We have access to milder pecorinos here in Italy and recommend using parmigiano reggiano if it’s your first time with pecorino!)
60g / 4 Tbl extra virgin olive oil 🫒
4 leaves of fresh mint or basil 🌿
burrata for topping (optional)
or use your own favorite pasta sauce with the lolli pasta!
Pre-cook-along PREP
Shuck the fresh fava beans by 1) taking them out of the pod and then 2) taste one. If they seem tender enough, you can leave them in their second thin covering. Note: 500 grams of un-shucked fava beans yields about 110g of shucked beans
Be ready with a pot of salted water on the burner for your fava beans - which you can also use for your pasta!
A bowl with ice water to
If you have a big wooden board to make the pasta it’s nice - otherwise any flat, clean surface.
**Will send full recipe before the call!
More about us
JUDY: In case you don’t know Judy yet, she lives near Florence and is celebrating 40 years in Italy with her culinary memoir series “Simply Divina - Becoming Italian One Recipe At A Time”. She also writes about what’s happening in Tuscany at the markets, seasonal tips, and her favorite seasonal recipes. Judy’s stories, recipes, and newsletters can be found here: Divina Cucina - My Tiny Tuscan Kitchen.
LOLLY: In case we haven’t met yet, benvenuto! I’ve lived on Lake Como for 15 years, taught by my Italian mother-in-law, originally from Puglia, but also lived in Piemonte, Liguria, and Tuscany. Lucky for me, she taught me delicious dishes from all these regions and there’s nothing I love more that cooking fresh, seasonal, authentic Italian dishes. Find my recipes and stories here at Weeknight Pasta from Italy
Let us know in the comments if you plan to join us! 🍝
x
Lolly
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I would love to join the live pasta video, but have not received a link yet!