Luppi's Handmade Pasta

AD | This asparagus and crispy prosciutto tagliatelle recipe I made for showcases my passion for fresh pasta and the cherished memories of my childhood, eating what I used to call “crunchy green pasta.”

When I think about summer, the first memory that comes to mind is cooking with my grandma during our holidays. I would spend all summer at our river house, playing with my brother and cooking with my nonna. I learned so much from her about Italian cuisine, and my favorite days were when we made fresh pasta together. Little did I know I would become a professional pasta maker, honouring her every day.

I love that products endure for generations. Continuing my family’s cooking legacy, I aim to create memories and preserve traditions with my children. One day, they’ll inherit my casseroles, and remember our family meals, much like my nonna did. I cherish all her handwritten recipes stored in a box that has traveled abroad with me, as they bring her spirit to our table with every meal.

Find the full recipe for the asparagus and crispy prosciutto tagliatelle at the United in Colour link on bio, which is also linked in my bio. I hope you’ll give it a go!

Celebrate summer, and embrace the joy of cooking and sharing meals.

Hi! I’m Ceci 👩🏻‍🍳 With many new faces here, I want to reintroduce myself and share a bit about my Pasta journey. 🚀🍝

After a life-changing event, I pursued a forgotten love for cooking and I signed up to an intensive professional cookery course and in one of the lessons handmade pasta sparked my creativity, leading me to continue studying all about pasta and getting trained in Italy and London.

Teaching quickly became my passion, and I’ve been sharing my love for fresh pasta for 7 years now. Either at my in-home pasta experiences where I teach and cook for you at the comfort of your house, online, running team building & events or at different cooking schools. Check out link in bio to learn more about my pasta experiences

An important step in my career was joining the team of Sfoglini (pasta makers) at B***o e Salvia, an Italian trattoria in London known for its daily handmade pasta. There, I crafted 10-15kg of pasta daily, constantly striving to enhance my productivity, efficiency, and my understanding of doughs.

In 2021 I took a leap of faith and went independent. I focused on private teaching, cooking school workshops, private dinner experience and professional training consulting. It was during this time that I began my research on gluten-free pasta.

It took two years of research and numerous tests to develop a dough as flexible and resilient as gluten, and I succeeded! This achievement marked the beginning of my first online course, This course gives you with the skills to prepare delicious gluten-free fresh pasta confidently, reviving a forgotten favorite. I’ve poured all my pasta knowledge into it.

The journey hasn’t been easy, but I’ve always believed that following your passion and staying true to yourself yields results. Just be patient and persevere. I adore my job—I love teaching, creating, and sharing my knowledge.

There’s nothing quite like seeing my students’ bright eyes and smiles when they taste their creations. Your constant support, love, and comments truly uplift me and make me cherish my job every single day.

Thank you 🫶🏼

✨A day to look back and be grateful for a year full of learnings, obstacles overcome and others not so much, challenges that pushed me out of my comfort zone and to each and every one of my students who gave me the opportunity to share my passion.

A very difficult year on a personal level, but one that has given me the strength to move forward and start again.

THANK YOU for being part of this community, for sharing your love for cooking and supporting me on this pasta journey.

I can only wish you a new year full of dreams and projects to achieve, I will keep moving forward to achieve mine.
🩵

Happy new year ✨

📸

Retesting again and again the recipes you will get in my fresh gluten free pasta course. The last details are being cooked 😂 and will launch very soon.

You will be able to make this tagliatelle with basil pesto and 11 more recipes to lick your fingers and why not the plate 😇👅

Suscribe to the waiting list to receive the latest information when launching 🚀 - link in bio

Love & pasta,

Ceci 💛

Food pairing is all about finding the right match. 💞

Just like pasta is the bride and the sauce is the wedding dress. 👰🏼‍♀️👗It doesn't matter if it's long or short, egg or water based, regular or gluten free, there's always a sauce to match the pasta you want.


I would like to share with you a guide to 5 classic Italian sauces that I have created for you to explore these traditional sauces. There is a lot to learn in there to understand the process of emulsifying a sauce and why it happens.



With this FREE E-BOOK you will be able to explore and master 5 different classics. All it takes is a little practice and just a little understanding of the science behind cooking.



You can download my FREE E-BOOK from my web, link in bio - and start cooking.

Go and enjoy cooking your favourite pasta!



Love & Pasta,

Ceci 💛

Sometimes we believe that alternative products won’t be as good as the original one and that’s because we limit ourselves not to explore the possibilities to achieve something similar. I was one of those believer that gluten-free pasta didn’t taste good, that the texture was appalling, that it will be mushy and disintegrate while cooking. Well in fact, that is true, with store bought pasta, all those things happen. My mission has been to develop a recipe to be as close as posible to the texture and taste of regular pasta.

The first trials were very frustrating, specially cause I was aiming high, from the beginning to achieve a dough to make filled pasta, and it did’t work OBS. It did work for long pasta like tagliatelle and short pasta like cavatelli. I had to stop, analyse, continue researching and understanding how the different ingredients interact with each other and when exposed to heat and it was then when my first attempt for filled pasta came out nicely. It was a huge change in the developing process, not only it was a playable dough but it also tasted good. I had to make a few changes in the next trials but the main base of the recipe was discovered and didn’t change.

💥The waiting list for my Online Gluten-free Pasta course is now open. Link in bio 💥

Special early bird pack will be available, so keep your eyes peeled

Love & pasta,

Ceci 💛

PH 📸 - captured my essence and passion

A big thank you to everyone who helped out with their feedback for my new Gluten-free Pasta project that is really close to be launched 🤍 I really appreciate it.

The survey is still open if you want to help too 🙏Check my bio for the link.

As a token of appreciation for helping me finish and launch the course with your answers, there will be a special discount for the people who leave their email at the end.

So don’t miss out on the opportunity!!

Love & pasta,

Ceci 💛

Imperfectly perfect ☀️Pasta design

I love creating designs with leftover trims of pasta, the things is there’s never going to be one identical to the other.

Be authentic, create, enjoy the process ✨

Mushrooms ragú to tuck in all the season 🤤🍄

With fresh and dry pasta too 🫠 check my last post to watch how to cut these black pepper pappardelle

Sign up to my newsletter to get this ‘shrommy pasta recipe and many more to come 💃

-.-

Para entrarle fuerte toda la temporada de frío 🥶 Ragú de hongos, con pasta fresca si tenes ganas de amasar o hacelo rapidito con la pasta seca que más te guste! O pásate por la fábrica de pastas del barrio y pedite unas cintas anchas o unos cables de teléfono (ufff siempre fueron mis preferidos).

Mírate el último posteo para ver como cortar estas pappardelles de pimienta negra que son una bomba!

Y no te olvides, sumate a mi newsletter para recibir esta receta y muchas más que están por salir 💃

Hello there 🫶🏼

Just showing off my gorgeous Farfalle 🙃

Vengo a presumir mi bello Farfalle😋