- Hey everyone, I'm super excited for this next episode
because this is not gonna be a typical episode
of Dining on a Dime.
This is gonna be different.
Mauro Secondi, who is one of the premier
pasta makers in Rome, and therefore the entire world
is going to teach me how to make pasta at his place
at Pastificio Secondi, which supplies
some of the finest restaurants in Rome with pasta.
We're gonna make cacio e pepe ravioli.
Cacio e pepe of course, that delicious dish
which we've watched in the previous episode
and ravioli which is the stuffed pasta.
We're gonna combine it into one thing,
which is very exciting for me, a lifelong pasta lover.
So, to have Mauro take his time to teach me
how to make pasta is a big honor.
I can't wait and I really hope you enjoy it.
Hi. - Hi.
(in Italian)
- How do we, how do we start?
(Mauro speaks Italian)
Okay and this is will be inside the ravioli.
All right. - Ricotta.
- Ricotta, in the bowl.
Sheep cheese, sheep milk cheese.
Smell that, pepe.
The mixing machine.
Going good.
Going great.
It's very cold and lumpy.
Great.
- Great, only? - Yeah.
- Fantastic. - Oh!
(laughing)
- It's the same thing!
Mauro, you're killin' me.
Okay, on the table.
Whoa, okay.
Okay.
(soft music)
Scrape, squish.
Get this stuff off me.
Thank you!
Okay.
Ooh, lovely.
Nice.
What does this say?
That's your symbol?
Cool.
This one?
I think I do need my own signature here.
Lucas.
This is harder than it looks.
It's very sticky.
Hmm?
Pretty good.
I'll work on it.
Twist it up a little more, got it.
Oh that's a lot.
One, two, three, doink.
- Okay.
Look at me.
- [Lucas] With your thumb?
Stamping 'em out.
- [Mauro] Beautiful.
- Make sure the seal is nice and tight, right?
- [Mauro] This is nice.
- [Lucas] That's finished?
- That's finished. - Oh wow!
Just washin' my hands here.
Did my pasta dance.
I felt at one with both
Mauro and my pasta and the world.
So, I gotta say, I'm feeling pretty good right now.
(light jazzy music)
Got it.
It's kinda like me.
I need a little salt with a lot of water.
I need to move around.
And they're dancin', they're movin'.
It's a hot tub.
How do you know it's done?
Okay.
Mhm.
Fantastic.
So good.
These would stand well on their own,
tossed simply with some olive oil.
But the guanciale, the pork cheek
adds a nice smokey dimension to the dish.
Cacio e Pepe is usually just pecorino romano,
sheep's milk cheese and pepper.
But in order to have ravioli, obviously
you need to have something to put in the ravioli.
So there was a mixture with the ricotta,
salty romano cheese and then that
ripeness of the freshly-ground black pepper.
It's really delicious.
I really hope you enjoyed this episode of Dining on a dime
with Mauro and Pastificio Secondi.
If you'd like to watch more, please click here.
(soft music)