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My Favorite Flour

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PastaLinda Pasta Machine - use code 10buonapastasd for 10% off

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Clip On Pasta Strainer

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Tools & Ingredients

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A little about me & my pasta journey…

My name is Katie, I grew up in Delaware, went to college in New York & spent my summers on my favorite place on earth, Block Island.

I’ve been obsessed with pasta my entire life, and lucky for me, growing up in an Italian family meant lots of pasta!

My parents owned a pasta shop called Buona Pasta, which is where I got the name for my Instagram & later my pasta company 💛

I studied abroad in Florence, Italy in college & took Italian Cooking for one of my Italian language classes, which is when I fell in love with cooking, particularly Italian cuisine 🍅

Every Easter, my family makes hundreds of fresh Ricotta Ravioli. I moved to San Diego in 2012 & brought our Easter ravioli tradition with me, making homemade ravioli with family & friends in SD each year!

A few years later I met my husband who I learned quickly also shared a love for pasta, once he experienced it homemade. 

Throughout the years, I started making pasta more & more and created an Instagram to share photos of my pasta creations & named it after my parent’s pasta shop, Buona Pasta.

It all started with over 100 eggs that were to go to waste at the start of the pandemic, which was my sign to officially start my pasta company, making & selling fresh pasta in San Diego!

This led me to expanding my offerings and teaching pasta making for beginners in-person & online - hosting local pasta workshops around San Diego & sharing simple pasta tutorials & recipes for beginners on social media - it’s been a wild ride but wouldn’t change a thing!

Thanks everyone for following along ✌️❤️🍝

PS If you want to take one of my online pasta making classes to perfect your pasta making & learn the full process start to finish including all my tips you can find all my classes at stan.store/buonapastaclub :)

PS I'M WRITING A COOKBOOK! IT'S OFFICIALLY LIVE TO PREORDER FOR DELIVERY EARLY NOVEMBER 2025 💛💛💛 FIND THE LINK IN THE BUTTONS ABOVE OR BUONAPASTACLUB.COM

Hi I'm Katie...

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Pasta Tutorials

Use Semolina Dough Recipe

Ingredients:
1 Cup fine Semolina Flour
100ml warm water

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Form by Hand:
Cut dough ball in half
Roll each half (without flour) into a thick rope, cutting in half again if needed
Roll until your desired thickness (~1/2in-1in) & flour your pasta
Cut into small cubes the same thickness as your rope
Using the tabletop or any tool with texture, form your gnocchetti/cavatelli by applying pressure with your thumb and rolling thru your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on the thickness of pasta - will begin to float when pasta is just about ready. 
Test pasta once floating and remove when it is perfectly al dente


Semolina Pasta Formed By Hand

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Creamy Rosa Sauce

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