Marilisa Allegrini interviewed by Stevie Kim

Ep. 2 Pasta and Veronese Pea Sauce from Scratch

Marilisa Allegrini teaches Stevie Kim her favorite hobby in the kitchen that she’s enjoyed since she was a 12-year-old. She prepares fresh pasta using flour and egg. She also prepares a quick and easy to pea sauce. She talks about regional pasta and shows Stevie how to use a “technological” instrument called la macchina della pasta.

Check out Marilisa’s Pasta Recipe Below

Marilisa Allegrini is president of ISWA and holds several institutional positions. She is on the board of directors of Sace as well as the governing board of the Bolgheri Wine Consortium. She is a member of the Donne del Vino, of the Famiglie Storiche, and of the international association Women of the Vine & Spirits. In 2018 she was appointed to the governing board of the Fondazione Arena di Verona. Under her leadership, the Allegrini group has initiated close collaborations with Intrapresae Guggenheim, Hermitage Museum, and Fondazione Altagamma.

Managing Director of Vinitaly International, Stevie Kim has launched and now coordinates a series of new initiatives connected to the Vinitaly brand including OperaWine, Vinitaly International Academy, Vinitaly & The City, wine2wine, 5Star Wines & Wine Without Walls, Italian Wine Podcast, and Italian Wine Unplugged Grape by Grape. As the head of Vinitaly’s strategic arm abroad, Stevie is always seeking innovative ways to communicate and celebrate Italian wine with a strong creative emphasis on social media and digital communication. She regularly travels around the world to spread the gospel of Italian wine, with particular emphasis on the USA, Russia, and China.



Preparation time: 20 minutes

Total time from start to finish: approximately 45 minutes

Makes enough pasta for 4 as a starter, or 2 as a main course.


5 heaped spoonfuls of type 00 pasta flour

2 eggs

How to prepare

  • Pour the flour in a pie dish. Make a well in the center, pushing the flour aside to make it large enough for the eggs.
  • Break the eggs into the center of the well. Use a fork to gradually mix the flour into the eggs. Continue until the mixture is thick enough to cling to the fork. Use your fingers to squeeze the dough attached to the fork back into the well and set the fork aside. Keep around ¼ cup of additional flour to the side.
  • Put the dough on a plastic cutting board
  • Mix together with your hands to begin forming a dough. The dough should feel moist but not sticky.

Begin to knead the dough. Think of stretching the dough rather than compressing it, by using the heel of your palm and pushing away from you. Knead until the dough is smooth and beginning to feel elastic. If it is sticks to your hand, add a little more flour. On the other hand, if it is feels too hard to knead, you may have added too much flour. Try wetting your hands and kneading the moisture in. When you have kneaded the dough sufficiently, wrap it in plastic and let it rest for at least 10 minutes. As the dough rests, the gluten in the flour will relax and the pasta will be more elastic.

After the resting period, divide the dough into four portions and roll into a small, flat circle. Now comes the cool part!

How to Use a Pasta Machine

I’m really picky about my kitchen gadgets, and generally only keep the necessities. However, I’m very loyal to my pasta machine and it has earned its place in my crowded cupboards.

Ready to roll

Rolling the dough is a process – you need to make several passes using each thickness setting for the best results. I start with the largest setting (usually 5 or 6), run it through once or twice there, then gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.

Between each pass, if necessary, put a little bit of flour on top of the pasta. This will prevent the pasta to stick.

Once you have the thickness you desire, simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine or you can cut it by hand and make the size that you like – Tagliatelle, Capelli d’Angelo, Pappardelle, Maltagliati.

From here, you can either cook your pasta right away (3-4 minutes in salted boiling water) or dry it for later. It also freezes well – just make sure you don’t throw it into the freezer in a big lump, because then you’ll end up with a pasta dumpling when you go to cook it! Instead spread it into small nests per portion.

Serve your perfect homemade pasta with a homemade sauce, or simply dress with olive oil, Parmesan, and fresh herbs.

Homemade Pasta: Your Questions Answered

How do I cook homemade pasta?

Homemade pasta cooks much more quickly than store-bought pasta. Place your homemade pasta in a pot of boiling salted water and boil it for two minutes. Taste and if not done to your preference, continue boiling for up to two more minutes (so 2-4 minutes total).

How do I store homemade pasta?

If you’re not eating all of the pasta right away or you want to use the pasta later, you can air dry the pasta on a drying rack. Then transfer it to an airtight container and either refrigerate the pasta for 2-3 days or freeze for around 2-4 weeks. Be careful how your package your pasta or it can turn into a blob of smooshed dough.

Why do you need to rest the dough before making pasta?

You allow the dough to rest to give the flour time to fully absorb the liquid and also to allow the gluten to relax. Gluten is what allows the pasta to stretch and be rolled out super thin.



350 g green peas (you can use fresh peas or frozen. If you use frozen you do not need to de-frost).

1 yellow onion

1 clove of garlic

500 ml water or vegetable broth

3-4 tbsps extra virgin olive oil

1tbsp spoon of butter

1 tbsp of flat leaf parsley



200 g chopped tomatoes (optional)

How to prepare

Finely dice the onion and the cloves of garlic and finely chop the parsley.

Melt the butter in the saucepan over low heat, add the olive oil and then the onion, parsley and garlic. Turn the heat up to medium-high and sauté until the onion has become translucent. Add the peas and cook for 2 minutes over high heat. (If you would like to make the sauce with the tomatoes add them now)

Add one cup of water or vegetable broth and let it cook for ten minutes, if all the liquid evaporates before the time is up, add a little more.

Add salt and pepper to taste before serving.

In collaboration with:

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Marilisa Allegrini interviewed by Stevie Kim