Hand Shaped Cavatelli Dinner

Making fresh pasta doesn’t have to take hours or lots of special equipment. With just flour, water and olive oil, you can create a silky dough with a gorgeous, chewy texture that can turn any weeknight into pasta night! Chef Jen Tarantino Reyes has been making homemade pasta for over 40 years! Let her guide you through this hand formed pasta class (no pasta machine needed) where you’ll learn to make this versatile dough and form it into Cavatelli. With its deep ridges and shell like shape, Cavatelli is the perfect pasta for capturing all the creamy garlic, lemon sauce you’ll make to toss your fresh pasta in.