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Welcome back to Knead to Know with Peters Pasta!

In Episode 6, we’re joined by Emily Harrigan, a former Division 1 soccer player who transitioned into the exciting world of sports content creation. Emily opens up about her journey from the field to the digital space, sharing how her athletic background shaped her passion for storytelling and connecting with sports fans worldwide.

We chat about:
⚽ Emily's experiences as a D1 soccer player
🎥 Her evolution into a sports content creator
💡 Insights on building a career in digital media and staying authentic

This episode is packed with motivation, personal stories, and practical tips—whether you're an athlete, creator, or just chasing your dreams. Don’t forget to like, subscribe, and hit the notification bell for more Knead to Know!

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Welcome to Episode 5! This week, I'm excited to welcome an NFL Legend, and our first former football star on the podcast, Larry Fitzgerald!‬ Larry is a 17 year NFL vet with an unreal list of stats and accolades. Was pumped to have him in the kitchen with me for a delicious meal and conversation!

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Welcome to Episode 4! This week, I'm excited to welcome the incredible Katie Feeney, a Penn State student and social media sensation! With collaborations that span the NFL, MLB, the White House, and beyond, Katie Feeney is a young star in the making!
✨ In This Episode:
📍Join us as Katie shares her journey from campus life to becoming a social media star.
📍Learn how to whip up delicious homemade pasta with inspiration from the viral baked feta pasta dish
📍Fun stories and behind-the-scenes insights from her exciting collaborations

🔗 Follow Katie Feeney:
https://www.instagram.com/katiefeeneyy/?hl=en
https://www.youtube.com/c/KatieFeeney

🔔 Subscribe to Peters Pasta for more delicious content!

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Welcome to Episode 3! Today I was excited to have Pittsburgh Pirates manager, Derek Shelton, as my guest! We had a great conversation talking all things baseball, food, bourbon and more! I was excited to make Derek a dish inspired by his love of baseball and bourbon, and it came out great! Enjoy this episode, and I'll see you on the next one!

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Welcome to Episode 2 of the Knead to Know Podcast with Peters Pasta! Today's guest is a good friend of mine, and extremely talented speed painter, Cody Sabol. Cody has rose to success thru his incredible paintings he has completed using only his hands and doing so in minutes! From starting out as a child as most kids do doing finger paintings, to making it his full time career, we had a great conversation learning all about it and made a delicious, art inspired meal along the way!

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Welcome to Episode 1 of the Knead to Know Podcast with Peters Pasta! From modeling and music to racking up millions and millions of followers, Abbie and Josh Herbert have quite the story! Was stoked to have them join as my guests on episode 1 of the pod. We chatted thru it all, all while cooking up a delicious dish of some chicken parmesan and homemade ricotta gnocchi!

Recipe for Chicken Parmesan with Ricotta Gnocchi 👇

For the Gnocchi:
400grams Ricotta
45grams freshly grated Parmesan cheese
2 eggs
Zest of 1 whole lemon
2 T garlic powder
Salt to taste
Pepper to taste

Mix all together to form a dough. Once made into dough, roll out into logs and then cut into little dumplings! You can leave them as is and cook right away, or using a gnocchi board or a fork, roll the gnocchi over to impart the ridges. Cook in boiling, salted water until they begin to float, about 1-2 minutes.

For the Chicken:
Chicken Breast, sliced thinly
Eggs
Flour
Breadcrumbs
Salt
Pepper
Olive Oil
Parmesan Cheese
Mozzarella Cheese
Tomato Sauce of choice
Basil

To begin, slice chicken breasts into thin cutlets. Set up your breading station with three stations. First is a container of seasoned flour. Second is a container with 2-3 beaten eggs. Third is a container of seasoned breadcrumbs. To start, season your chicken with salt, pepper, and garlic powder. Begin breading by coating the chicken in the flour, then into the eggs, and finally into the breadcrumbs. Repeat until all breaded. In a large sauté pan, add olive oil and allow to start getting hot, without it getting too hot. Add a couple pieces of chicken in the pan to start frying, without crowing the pan. Cook a few minutes each side, until golden brown. On a tray, arrange your breaded chicken and begin layering. First layer will be freshly grated parmesan cheese. Next, spoon over some tomato sauce. Layer a few basil leaves on top of each. Then top it off with some fresh mozzarella and a little more parmesan, and toss in a 450° oven until golden brown and melted!

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