QB cucina

10/17/2026

A little flour, a little elbow grease, and a whole lot of trust. 🍝✨

In the qb Pasta Club, every new shape we tackle is a reminder that making pasta is a leap of faith. You start with simple ingredients, trust your senses, embrace the mess, and let the magic happen.

Because great pasta doesn’t happen all at once — you have to trust the process. 😉

We hope you’ll join us.

10/14/2026

Some emojis are missing from our lives, and frankly—it’s a problem.

Parmigiano Reggiano to grate generously. Tortellini folded by hand. A pasta machine for the next weekend project. A gnocchi board for those perfect ridges. A pasta wheel for pretty edges. And a wooden spoon for… just about everything.

The important things in life, really.

Which emoji would you use every day?

10/13/2026

10/07/2026

The Rolls Royce of pasta machines. 😍

There are only a few Marcato Otello machines left in the shop. These make extra special gifts, a limited edition model that pays homage to Otello Marcato’s first prototype.

Link in bio to snag one for a very special someone—or even yourself!

10/05/2026

It’s officially autumn, which means mother nature has finally given us permission to pull out all of our coziest, most comorting pasta dishes.

Looking for recipe inspiration, or the tools and ingredients needed to pull them off? We’ve got you covered. Link in bio for everything you need to savor the season.

09/29/2026

The q.b. Pasta Club has been acquainting themselves with our September pasta, tarajin—and these pictures have the whole community is drooling. Or is it just us?

What are members saying about this pasta?

“Just finished dinner and it was so good. My husband is NOT a mushroom fan and he loved it. Thank you Sarah for another winning recipe!” - Suzanne

“This dish is delicious! I heeded Sarah’s suggestion to take time with the whole recipe. So didn’t rush it and savored the finished plate…A keeper for the rotation for sure” - Christine

“This was absolutely delicious. The richness of the delicate egg pasta with the mushroom cream sauce was a perfect match. This kind of dough is always harder for me to knead but it was so light and thin to eat - well worth the effort!” - Lauren

Thank you all for sharing your work—the successes, the struggles—and for making this community what it is!

09/27/2026

We’re so excited to dive into Vicky Bennison’s latest book this November. Eat Everything is a celebration of the traditions and stories that make up true Italian cooking—as well as the nonnas who share the dishes themselves.

In Bennison’s own words: “these women are not cute. They are survivors, they are tough old birds. They left school at 10 because they were needed in the fields to work. All the domestic work fell to the girls, and pasta making was one of those things that they were encouraged to do from an early age. They’ve grown up with a frugal mentality, and are hard workers. They don’t have a comfortable chair because they never sit down. They are a terrific force of nature.”

Sign up for Cookbook Club now to cook through Eat Everything with us, learn these stories, and get to know the traditions behind these beloved dishes. Doors close at the end of the month!

Link in bio to sign up.

09/24/2026

These decorative brass pasta wheels from Sardinia are the best kind of bling, if you ask us.

Find three different designs in the shop, each handmade in Nuoro, Sardegna.

09/21/2026

Our Cookbook Club has been hard at work, diligently cooking their way through Rome, Katie Parla’s new cookbook.

Our highlight reel from the first few weeks in Rome features pasta e fagioli, polpette, spaghettoni burro e alici, fettucine con rigaglie di pollo, and cocina—but there’s even more deliciousness to come. And after our author Q&A with Katie, we’re sure members are eager to jump back in!

Have you cooked from this book yet? Which dish are you moving to the top of your to-cook list?