Embracing The Art of Pasta with Sarah Ubertaccio.
Sarah Ubertaccio, founder of QB Cucina
link to the show - sharing the flavor 29
This episode features a discussion with Sarah Ubertaccio, the patient and very friendly founder of QB Cucina. QB Cucina provides a complete, accessible set of resources to help cooks learn and embrace the art of making pasta at home. It provides courses, tools, ingredients and a complement of free online tips and interviews. QB Cucina also has a book club for cooks to read and share recipes with others.
Get started today making pasta with a course, ingredients or tools. Shop qbcucina.com and use promo code: sharingtheflavor
Sarah found her love for pasta while studying and teaching in Bologna, Italy, the capital of fresh egg pasta. While teaching students english she began her learning journey into pasta. After coming back to the US she wanted to share her passion and techniques for making pasta with others and founded QB Cucina.
In the episode we discuss how Sarah teaches students a progression of pasta technique and some important considerations for successful pasta making. We also discuss the key ingredients of flour and its various aspects, water - more important and less consistent than you might think - and the importance of quality eggs.
Learning to make pasta is a very sensory process - tactile, visual, scent, gesture. We discuss the importance of one to one interaction that Sarah provides and some tips for beginners to start their learning process and practice.
Sarah has a thriving book club that features guest authors and cooking collaboration. We discuss the joy of learning and sharing recipes in a club and the value students get from the group and the course.
Pasta is a lifelong art and craft and we discuss how to setup students for their journey and keep the passion going.
Menu
Tortellini with Parmesan Zabaglione
Resources/Links:
Semolina, Semola & Rimacinata – what’s it about?
For more on flour and egg pasta: ricotta and egg yolk ravioli