Lucas Learns How to Make Ravioli from an Italian Master Pasta Maker — Dining on a Dime

On a special episode of Dining on a Dime, Lucas Peterson is in Rome visiting master pasta maker Mauro at Pastificio Secondi for a lesson on cacio e pepe.

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[amyrivers]

What a real gentleman. It was an honor to see him make this pasta. He was a great teacher and helped without getting frustrated like some people do when they teach.

[zaprude]

Aww! Lucas! I love seeing you so happy as in this episode! And the chemistry between you and Mauro is magnifico as well!

[Timmycoo]

What an awesome teacher. Lovely video, Lucas! As always.

[antney]

I think your instructor wants you to be his baby momma

[sanojas]

People commenting about the egg-thing, I think Mauro meant the eggshells, eggs in european countries are usually unwashed and therefore wont have to be refrigerated as a result!

[alphacause]

Lucas has an awesome job. He gets to eat great food, and he gets to learn from a master pasta maker.

[nickcloete]

That pasta expert sure puts the "sensual" into "non-consensual"

[incanada]

Oh man! I'm HUNGRYYY now! These look delicious! That stamps....Aw, so, so pretty. That's what I call food made with TLC. Thank you for your demonstration. 💐

[pastacecchi]

Great...only?! I liked that! 👍🏻 La danza della pasta...

[carlcat]

I love the way this guy makes raviolis. Most chefs make the ricotta mixture way too loose so when you cut them with your fork the hot ricotta oozes out. I not only like the thick viscosity of the ricotta but I love the size of the raviolis. Can't stand small raviolis. I love Parmigiana cheese but Pecorino has more flavor and is my preference. I never had Goat ricotta but I bet it's delicious. Would love to eat those raviolis.

[toyairy]

I love that dough made with eggs. I make same recipe for a polish noodle but everyone I watch on you tube uses one egg, the rest water. Huge difference. i'm going to use his mixing method next time because its better than the way I've always done it.

[inam]

Ravioli ravioli, what's in my pocketoli?

[Decky]

3:36-3:39 wonder where Romano's hands were! Never expect that Lucas using rolling pin can be this sensually entertaining! Good work, Lucas my boy!

[DavyMcKay]

Hi. What are the ingredients & ratios for the pasta?

[TheMUZZWELL]

Lucas. Hit me up if you ever make it to Malaysia. I'll show you the best food in the world and everything is diming on a dime

[CritterFritter]

The plastic ravioli stamp ring - I have not seen before. Is that a custom piece? Excellent video & beautiful pasta!

[film_magician]

Hey that chef has the same name as me. So this is what it feels like when doves cry.

[mykolatkachuk]

squisito -- that's the word you were looking for

[sprezzaturista]

Lucas, you magnificent man! Thank you for this video.

[sxd-]

So what were the ones cut with the crosette for?