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How-To Tuesdays

Up your game in the kitchen by learning all the fundamentals--right here, every week on How-To Tuesday from Mario Batali. While you're at it, please subscribe to the Mario Batali YouTube channel for recipes, inspiration, and a new How-To Tuesday video every week! And don't forget to check out mariobatali.com for more on food, travel and Italian culture, curated by yours truly. Wheeeeeeeee!

How-To Tuesdays

Semolina Pasta Dough

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Some pasta shapes are traditionally made with an eggless, semolina-based dough rather than the standard egg pasta used in much of Italian cooking.  Semolina dough is essential for cavatelli, pici and orecchiette.  Learn how to make this classic dough with Matt Abdoo, chef de cuisine of Del Posto.

tags:
cavatelli Del Posto Matt Abdoo Orecchiette pasta pici semolina

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