Ryan Peters on Leaving Restaurants to Focus on Content Creation and Pasta Making

About Ryan Peters

This week on the podcast my guest is Ryan Peters. Ryan has been cooking professionally for a number of years now, working in kitchens in Florida and Pittsburgh. Most recently he was working at Iron Born Pizza, focusing on their pasta program. You might know Ryan from his social media accounts where he goes by Peters Pasta. As of today, he has more than 43,000 followers on Instagram, and 2.2 million followers on TikTok. Ryan was able to recently leave his job to focus full time on his social media content, as well as a line of pasta he hopes to launch. 

chef ryan peters of peterspasta

On This Week’s Podcast

We discuss his career path, going viral on TikTok, and pasta-making tips. Hear about his challenges, new opportunities, and his take on the haters. I ask Ryan about his favorite tools, where he finds inspiration, and what his favorite pasta shape is. Any guesses?

chef ryan peters of peterspasta  with chicago bulls

This Week’s Sponsor

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%

Relevant Links and Where to Learn About Ryan Peters and Peters Pasta

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Ryan Peters

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Ryan’s Instagram
Ryan’s TikTok
Ryan’s Website
Ryan’s Facebook Page
Ryan’s YouTube

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Homemade Pasta Recipe from Pasta-making Instructor Laurie Boucher

a recipe for homemade pasta
a recipe for homemade garganelli pasta

About Laurie Boucher and Her Pasta Instruction Business

If you want to learn how to make homemade pasta, I have the recipe for you right here. This recipe comes from pasta instructor Laurie Boucher of Baltimore Home Cook. She is one of our podcast guests, and you can find the show, and more information about her, here. Laurie is a self-described attorney turned pasta-preneur, and is the woman behind the Instagram account @BaltimoreHomeCook. We discuss how she got into pasta-making, and her pasta-related activities which include selling pasta boards and hard to find Sardinian pasta cutters, as well as the pasta-shaped jewelry and ornaments that she makes. She also does pasta-making classes. We talk about her culinary school experience, some of her favorite culinary resources, and the new Arcobaleno pasta extruder that she recently picked up.

Garganelli can be formed on a smooth surface, or a ridged or beautifully textured surface. Because of its texture, it helps sauce cling to the pasta. You can use a small gnocchi board, a butter paddle, a silicone sushi mat (all easily found online), or some other hand carved textured board.

Do you have a favorite homemade pasta recipe? If so, I’d love to know. Leave a comment below.

Recipe

Ingredients

2 cups semolina or semola rimacinata

1 TBS crushed saffron

2/3 cup hot water

*extra semolina for dusting your finished pasta

small 1/4 ” dowel or end of a wooden spoon (can use different sized dowels for different sized garganelli), silicone sushi mat, gnocchi board or butter paddle

Instructions

Crush your saffron with a mortar/pestle or with your fingertips. Add saffron to hot water, stir, cover and let steep for 30 minutes.

In a medium bowl, add your flour and make a small well. Add in the water, stirring with a fork to incorporate. Make sure you get all the saffron in there!

Once you have a shaggy dough formed, dump the dough onto your work surface and knead 10-15 minutes by hand. If the dough seems dry, spritz with a bit of water, if the dough seems sticky, add a bit of flour until the dough is no longer sticky.

Once you have a smooth ball of pasta dough, wrap in cling film and let rest for 30 minutes. Using a pasta machine, sheet the dough until it is at the second thinnest setting. Cut out 3″ squares using a knife or a pasta bicycle.

Place your small square of dough onto the textured surface like a diamond. Place your dowel in the center of the pasta, pull the bottom tip up and over and with pressure roll the pasta around the dowel.

Remove the garganelli, place on a semolina dusted baking sheet. Rest at room temperature for 1 hour and then cover and refrigerate or flash freeze.

Cook in salted boiling water for about 4 minutes, but test your pasta for desired tenderness.

Learn How Laurie Boucher Started Pasta Making Classes

Laurie Bocher of Instagram's @baltimorehomecook on pasta making and pasta classes

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

SUPPORT US ON PATREON

On this week’s podcast, I speak with Laurie Boucher. Laurie is a self-described attorney turned pasta-preneur, and is the woman behind the Instagram account @BaltimoreHomeCook. We discuss how she got into pasta-making, and her pasta-related activities which include selling pasta boards and hard to find Sardinian pasta cutters, as well as the pasta-shaped jewelry and ornaments that she makes. She also does pasta-making classes. We talk about her culinary school experience, some of her favorite culinary resources, and the new Arcobaleno pasta extruder that she recently picked up.

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Laurie Boucher
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Baltimore Home Cook Instagram 

Boula Boards and Luni Boards

Sardinian Brass Cutters 

Pasta Jewelry 

Arcobaleno Pasta Extruders 

For more pasta talk, check out our podcasts with chefs Hari Cameron and Tony DiGiulian

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CONNECT WITH US

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Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.