Sunday May 7
Preserving traditional and regional Italian cuisine
Cicatielli (also known as cavatelli) is a hand-shaped pasta made from durum flour and water that comes from central and southern Italy. There’s a very interesting story behind the name that you’ll find out in class!
Instructor Michela Tartaglia was born and raised in Torino, the Piemonte region in the northwest of Italy. She has southern blood in her veins from the remote area of Irpinia, the inland of Naples, where her parents were raised. Michela’s passion for cooking comes from the observation and humble repetition of what her mother, Gina, and grandmothers, Rosa and Michela, taught her. Her cooking school, Cucina Casalinga at the Atrium Kitchen in Pike Place Market allows her to share the tradition and sense of belonging to her motherland.
We’re excited to welcome Michela back for another class on cicatielli, which is her signature pasta dish, so we’ll greet you with some antipasto to put you in the right mood for making your own pasta.
In this hands-on class, Michella will show you how to make the pasta dough from scratch- all by hand, no machines involved, and how to hand-shape the cicatielli. You’ll also make the rapini sauce hands-on.
When you’re done, you’ll get to sit down together to enjoy the fruits of your labor: a hearty plate of cicatielli with rapini!
What You’ll Learn:
- Cicatielli with Rapini- hands on
- San Marzano Tomato Sauce with basil and herbs cooked in a terracotta pot- demo
If you have a question about this class or would like to be put on a wait list, please contact firstname.lastname@example.org and include the name and date of the class with your question.