Father’s Day Gift Guide for Pasta Dads
Not sure what to get your pasta-lovin papà for Father’s Day this year? We reached out to a few of our favorite “pasta dads” and asked them to share the pasta-making essentials they love most. From top-notch ingredients to high-quality functional pasta tools, these were their picks. We hope this guide helps you find something extra special for the guy who showed you how to make (and eat!) good pasta. Buona festa del papà!
Jon Bennion
Jon Bennion is a recipe developer and published food columnist who enjoys kitchen adventuring, especially pasta-making. He lives with his wife and daughter in Clancy, Montana. You can check out his kitchen adventures at @intermediatechef
Jon’s Pasta Dad Picks
Fluted Brass Pasta Wheel
The quality of this wheel is light years ahead of the other cheap aluminum versions. The brass wheel cuts through pasta more precisely and it’s the kind tool you’ll pass down for many pasta generations in the future.
Bianco DiNapoli Tomatoes
Italian cooking is often about taking just a few ingredients and making them into a masterpiece. The key is that those few ingredients need to be top notch. Enter these tomatoes grown in northern California. Whether it's for pasta, pizza, or something else, you won't be disappointed by the quality.
John Francis Designs Ravioli Mold
Once you've learned how to make great pasta dough, an easy step to up your pasta game is to add some John Francis Design ravioli molds to your pasta tools. He has beautiful patterns and options for smaller ravioli, larger ravioli, or even ``doppio`` (double) ravioli.
Spicewalla Spices
I love to use spices to add unusual flavors and colors to my pasta dough and sauces. Spicewalla has top notch quality and a consistent packaging that allows you to stack your spices neatly. Use the code INTERMEDIATECHEF at checkout and get a discount! Bonus: they’re based in Asheville, just like q.b. Cucina.
Expert Pasta Cookbooks
At the start of my pasta obsession, I found two pasta Jedi Masters that could teach a pasta padawan like me – Meryl Feinstein (@pastasocialclub) and Mateo Zielonka (@mateo.zielonka) who both have excellent cookbooks that just released in 2023. Learning from pros will accelerate your skills on hyperdrive.
Luca Donofrio
Luca Donofrio has been making pasta professionally for more than 12 years, working as head pasta chef and consulting chef for various restaurants and dining establishments throughout the New York area. Recently, Luca transitioned out of the professional kitchen and into a corporate chef position for RCN Imports, a company that distributes Molino Pasini flour. He currently lives in New Jersey with his wife and two kids. Find him on Instagram at @lucacappuccinodonofrio
Luca’s Pasta Dad Picks
Brass Dual Tagliapasta
There's nothing better to cut and seal ravioli than a brass rotella, I actually prefer the dual wheel because I feel its more ergonomic and I like the weight of it when rolling. Keep your tagliapasta sharp and never use it on metal or marble surfaces.
Molino Pasini Flour
Goes without saying that to make the best pasta you should start with the best flour! I have been using Pasini for years and I can't imagine using anything else.
Parmigiano Vacche Rosse
I can't even think about enjoying pasta of any kind without finishing it with a generous mound of parmigiano. Not any will do, for me it's always Vacche Rosse which has a particular sweetness and aroma to it.
Modern Marangoun Board
While the traditonal comb, or pettine is very traditional, I think the board allows more ease in producing gnocchi and garganelli. In a professional kitchen you have to be able to really crank them out. Never wash it and watch out for splinters!
Cheap Italian Table Knife
Inoxbonomi makes them in Italy and they're dirt cheap but absolutely indispensable. It sounds silly but I always have these around and often take them with me when traveling for work. I use them to cut and portion dough and other minor tasks but mainly I use them to make orecchiette and strascinati.
