How an Italian comfort food launched a community, plus recipes and shopping advice.
Meryl Feinstein, the founder of Pasta Social Club. Photo Credit: Nico Schinco.
As the founder of Pasta Social Club, Meryl Feinstein does not shy away from cheese. It’s a staple in her culinary arsenal, enhancing dishes featured in her cookbook manuscripts, newsletter recipes, and workshops.
Fresh out of culinary school and on the heels of an Italian honeymoon, Feinstein launched the popular Instagram account @pastasocialclub in 2018. She was living in New York City and refining her pasta skills in restaurants Lilia and Misi, but she dreamt of creating a supper club that would help other young adults make new friends. “Everyone loves pasta, so it became my preferred lens through which to do that,” she says.
She began by hosting dinner events and, after moving to Austin, Texas, Feinstein introduced classes. Then the pandemic hit. “All I had built—the dinners and classes—had to go virtual,” she explains. As everyone locked down, Feinstein’s Instagram skyrocketed, and she was quickly approached by agents and publishers.
Her first book, Pasta Every Day, was published in September 2023 and has since won a James Beard Award. “I thought there was no way I was going to win it,” she says. However, she knew the book’s structure and tone made it unique and approachable. “This book, I think, accomplished its goal of breaking down pasta-making from something that’s intimidating to something people can feel confident doing at home,” she adds.
And her love of pasta goes hand-in-hand with cheese. “There’s no immersing yourself in Italian food culture without cheese,” she says. Feinstein gravitates toward goat’s and sheep’s milk cheeses. “I like things that are tangy,” she adds. Taleggio, fontina, and Alpine cheeses are also some of her top picks. She notes that Parmigiano Reggiano, Pecorino Romano, and aged cheddar are pantry staples when developing recipes. Feinstein’s husband is British, so “the sharper the better.”
And then there’s gouda, a nostalgic cheese that reminds her of childhood vacations in Saint Martin, where her family would stock up on red-waxed blocks of gouda while visiting the Dutch side of the island, pairing it with baguettes from the French side.
Like all budding turophiles, there’s been a learning curve when working with different styles of cheeses. “Understanding how to work with aged cheeses versus fresh cheeses has been enlightening,” she says. For example, her favorite pasta dish, cacio e pepe, can be surprisingly challenging to cook because incorporating the cheese properly can make or break it. “It’s a delicate balance—you have to manage the heat appropriately,” she notes.
Throughout her pasta journey, Feinstein is continually learning how to best incorporate cheese into recipes. “Not just from a flavor perspective, but also in terms of technique,” she says. She’s learned that a little bit of cheese can transform a dish, and that “you don’t need to cover it with a ton to make an impact.”
Check out some of the recipes in Feinstein’s aforementioned culinary arsenal below.
For Feinstein’s shopping tips, click here.
