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Artisanal Italian kitchen tools and recipes

05/06/2026

This month’s Pasta Club pick is here: Fileja with Tomato ‘Nduja Sauce. 🌶️

We’re heading to Calabria — hand-rolling this iconic corkscrew pasta around a brass ferretto, the same way nonnas have done it for generations, and pairing it with a bold, fiery ‘nduja sauce that’ll earn a permanent spot in your kitchen.
🎉Join the qb Pasta Club and we’ll show you exactly how to make it. You’ll get access to every previous lesson, a community of fellow pasta people, and a spot in our monthly giveaways.

Check our story highlight or link in bio to learn more and join the community.

26/05/2026

Busiate with Radish Greens & Basil 🌿

Some historians consider busiate to be the oldest handmade Sicilian pasta — over 1,000 years old. Its signature spiral was once shaped around a local reed called a busa; today, a metal ferretto does the job.

We’re bringing back this recipe by because spring is here and radish greens are having their moment. It’s paired with a peppery pesto made from radish tops and basil, finished with ricotta and Greek yogurt for extra lusciousness. Use whatever greens and nuts you have on hand.

For the pasta: semolina flour, spelt flour, warm water
For the sauce: radish greens, basil, pine nuts, garlic, Parmigiano, Pecorino, ricotta, Greek yogurt, olive oil, salt & pepper

Make the dough, rest 15 min, roll into ropes, and spiral around a ferretto. Blanch the greens, blend with remaining sauce ingredients until smooth. Boil pasta 3–5 min, toss in sauce, and serve with olive oil and extra cheese.

Full recipe is on our website!

22/05/2026

This is what a cookbook club looks like in action 👇

Our members are halfway through their first month of Mother Sauce by — and the dishes are speaking for themselves. Chicken Vesuvio, stromboli, green minestrone… all inspired by the Italian-American women who built a culinary legacy. We can’t wait to see what comes next!

Ready to cook with us? July–August cohort registration is now open until May 31st — link in bio.

20/05/2026

Little pasta roses, made from scratch. 🌹

This month, QB Pasta Club members made Rotoli di Asparagi — a baked pasta tradition from Emilia-Romagna where fresh pasta gets layered with asparagus purée, leek besciamella, mozzarella, Parm, and goat cheese, then rolled, sliced, and baked into something that looks like a tray of blooming flowers.

This is what our members made in one live class. Rotoli are the kind of recipe that intimidates — until you’ve made them! That’s what QB Pasta Club is all about: tackling the techniques that actually make you a better pasta maker.

👉 Link in bio to join.

10/05/2026

Behind every great business is a great family. 💛

Happy Mother’s Day to our very own Sarah — a mama, a boss, and the heart of everything we do here at q.b. Cucina. Balancing bambinos and bolognese means no two days are ever the same, and we wouldn’t trade the chaos for anything.

To every mom, every caregiver, every keep-it-together-er — your strength is unmatched. We see you, we celebrate you. Buona Festa della Mamma!

(P.S. — yes, their faces are covered in heart and tomato emojis, and honestly, it felt right.)

09/05/2026

April was a good month. In honor of Rome turning 2,779 years old, we spent the whole month celebrating the city’s most iconic pasta shape — tonnarelli. Thick, square-cut, rustic, and impossibly satisfying to make fresh.

If you’ve never had tonnarelli before, think spaghetti alla chitarra but from Lazio — same beautiful shape, different roots, and a toothsome bite that store-bought spaghetti simply can’t compete with. It was a joy to work with this pasta all month long, and we loved sharing a little piece of Roman history with you. Grazie, April.

07/05/2026

📚✨ July–August Cookbook Club pick is here!

If you’ve ever suspected that the Italian food you know has gotten a little lost in translation — this book is for you. Rolando Beramendi is a culinary archaeologist and importer of Italy’s finest ingredients, and this book brings centuries-old traditions back to the table exactly as they were meant to be.

Think: Spaghetti Cacio e Pepe, Roast Pork Belly with Wild Fennel, Orecchiette with Sausage and Broccoli Rabe, and an Extra Virgin Olive Oil Cake that will ruin all other cakes for you forever. 120 recipes. All of them the real deal.

Registration is open now through May 31st — link in bio to sign up. Grab your copy and cook along with us this summer!

06/05/2026

Our May Pasta Club pick is Rotoli di Asparagi — little baked pasta roses filled with spring asparagus, creamy besciamella, and three kinds of cheese. Peak spring on a plate. Who’s making this one with us? 🌿

Join the qb pasta club to learn how to make this perfect spring pasta. Not only do you get access to previous lessons, but you’ll become a part of our incredible community of pasta lovers & makers, plus our monthly giveaways!

📝See our story highlight or link in bio to learn more.

04/05/2026

the only club i’m in these days 🍝 link in bio to join.

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