Hands-on Pasta: Cavatelli Two Ways

About this program

Participation Class You’ll master the traditional technique for making and shaping fresh pasta into little shells for creating Cavatelli (meaning “little hollows” in Italian). Two sauce recipes will give you options for totally different taste profiles. Mary Cooney will walk you through her incredible Bolognese Sauce—a  slow-simmered, hearty ragù for getting trapped in the little shells. A delightfully delicate Lemon Pesto Sauce is brightened with fresh lemon for tossing with al dente Cavatelli. This menu will be complete with an Italian Salad and Gelato. Cavatelli pasta is well-suited for chunky, rustic sauces or even delicate, simple preparations. You’ll learn to make these chewy, firm-textured pasta shells, how to cook them al dente, and experience the delicious difference in two types of sauces.   Menu: Italian Salad  Homemade Cavatelli Bolognese Sauce Lemon Pesto Sauce Gelato