Cooking Class: Cavatelli Pasta with Butter and Sage with Gina Tringali

Cooking Class: Cavatelli Pasta with Butter and Sage with Gina Tringali


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Cavatelli are thought to be one of the oldest pasta shapes. With an elongated concave shape, they are similar in appearance to malloreddus - Sardinian gnocchi - and cecatelli from Puglia.

They are popular in Abruzzo, Campania, Basilicata, Calabria, and Sicily. Made with simple ingredients the recipe varies from region to region and often from town to town.

On the menu today are handmade cavatelli with butter and sage sauce. Traditional cavatelli from Puglia and Molise are made by rolling pasta dough into long ropes and cutting them into 4-6cm pieces. Using the three middle fingers they are pressed to create a cavity. In some parts of Southern Italy, they are made shorter and pressed using only one finger. In today’s lesson, we will make them using a gnocchi board which is found in most Italian households.

Led by food historian, sommelier, and home cook Gina Tringali, this interactive lesson will have you making cavatelli like a pasta expert. Designed to deliver a taste of Italy to your kitchen, participants will come away with an understanding of how to make this pasta shape and a simple sauce.

We're not giving away the secret recipe* just yet, but here are some things that you will need for the cooking class:

Ingredients:

  • 600g flour '00' or all-purpose flour
  • 2 tsp salt
  • A generous handful of pecorino romano, grated
  • 8 tbsp butter
  • 2 cloves garlic, crushed and chopped
  • 1/4 cup sage leaves
  • Salt and pepper to taste

*Participants will be provided with a full ingredient list prior to the class. 

Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

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