Learn how to make semola pasta from scratch Cavatelli
Hands on pasta lesson – a unique experience
This 3 hours of hands on pasta lesson about the secrets of making cavatelli from scratch and delicious pasta sauces
Cavatelli (also know as ‘cavatielli’ or ‘cavatieddi‘) is a type of fresh pasta, small hand-rolled pasta shell – made with eggless pasta dough (Durum- wheat flour and water). Origin: Southern Italy – Puglia (Apulia region) , Basilicata, Campania, Molise, Calabria, and Sicily.
You will make by hand the dough: semolina flour is sifted and kneaded with warm water, energetically and for a few minutes, until a smooth, firm dough forms.
After the dough has rested, long snakes (thick as a pencil) are rolled by hand on the wooden board from pieces of the dough.
These long cylinders are cut into 2- cm lengths. With a pasta scraper, each piece of dough is drawn across the special cavatelli board, leaving it with an special indentation.
The teacher will show you how to shape the cavatelli with a special wooden grater and a spatula.
The lesson is challenging because we will make cavatelli one by one.
CAVATELLI CLASS MENU:
- Cavatelli dough by shaped by hand with a special wooden grater;
- Homemade Cavatelli with a Spicy and Tomato Sauce | Classic Calabria Pasta Sauce or another sauce;
- Homemade Orecchiette with Bolognese sauce Ragù or with Sausage and Broccoli Sauce or Mussels Sauce or simple and yummy Tomato Marinara Sauce or another sauce on demand.
LOCATION: PADUA PADOVA – Veneto region – Northern Italy
CLASS DURATION: 2 hours
DIFFICULTY: Intermediate to Advanced
CLASS TAGS: Pasta lovers, Foodie Lovers, Travelers, For Couples, Slow Food, Farm to Table, Great for Families with Kids, Foundational Learning, Pasta Making, (also Vegetarian), Meal Prep, Comfort Food, Foodie Lovers, Travelers, For Couples.
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venetocookingclasses (at ) gmail (dot) com