Thanks for Joining Us!
In honor of the month of August as the 100th anniversary of women’s suffrage, we’ve partnered with Yelp to co-host Women in Food of WNY for BOTH August & September!
I’m really thrilled to be offering this first version of Women in Food of WNY as a free virtual series. It is the kickoff to a BIG vision of I have for live events featuring women chefs, bakers, cooks, farmers and food makers of WNY. There’s a lot of us business women here in the regional food scene that I think are worth knowing about and enjoying their creations!
You’ve registered for:
Cooking Class with Gina Wieczorek
Homemade Pasta + Cacio E Pepe
Here’s a few details you’ll want to know in order to join us on Monday, September 21st at 5:30pm, EDT / 2:30pm PST
First off, copy, print or bookmark this page so you can find the info again. I’ll also be sending it to you in an email the day before, but you’ll need the supplies list sooner to do your shopping.
Zoom Link Information:
https://yelp.zoom.us/j/94153720614
Meeting ID:
Join by Telephone:
+1 929 205 6099 (US Toll)
+1 301 715 8592 (US Toll)
Additional Information:
Because I’ve partnered with Yelp for August & September, we’ll encourage you during the episode to leave feedback and review your experience with these virtual events through Yelp. Please also consider RSVP’ing to the event on Yelp which will mean you’ll automatically get a link after the call to leave the review. You can RSVP here: https://www.yelp.com/events/buffalo-women-in-food-of-wny-gina-wieczorek-duck-egg-pasta-and-cacio-e-peppe
Ingredients List:
To make your own pasta:
2 cups pasta flour
2 cups semolina flour
Pinch salt
6 large eggs, or 4 duck eggs or 2 goose eggs
2 TBSP Extra Virgin Olive Oil
Pasta machine: either hand crank or stand mixer attachment
For the Cacio E Pepe: (note- As I told Missy before writing this recipe, I am a "little of this, and a little of that" cook. A lot of eyeballing stuff, tasting stuff and practice for perfection over time. So please bear with my instructions and have the followi ng ingredients on hand for the cacio en pepe.)
16 oz fresh pasta
Salt
Grated Parmigiano-Reggiano or Pecarino Romano cheese
Olive Oil
Butter
A black pepper grinder, or corsely ground black pepper
A lemon
green peas (optional)
Reserved pasta cooking water
Fresh parsley to garnish
Side Salad:
Greens of Choice
Fresh Radish
Extra Virgian Olive Oil
White balsamic vinegar
Lemon juice/zest
Clove of garlic
Dijon mustard
salt and pepper
pine nuts and/or prosciutto