Homemade Cavatelli Pasta with Arrabbiata Sauce

Who says you can't have fun and bond with your work family while in quarantine? Learn how to make Italy's most ancient cavatelli pasta from scratch, and arrabbiata sauce, compliments of your Digital Media Management team. Chef Francesco Lucatorto will be teaching us live from Los Angeles. 

Ingredients for this class will be delivered to your door. 

RSVP by Wednesday, April 7th at 5PM PT to receive your Ingredients Kit in time for class. 

Kitchen Tools Needed:

Medium to large sized pot for boiling pasta

Medium large bowl

Strainer for pasta

Bench knife

Gnocchi board (optional) or a fork

Sauce pan

About Chef Francesco Lucatorto:

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

About the Dish

Made from three simple ingredients . . . flour, lukewarm water, and a pinch of salt . . .cavatelli pasta is considered to be one of the oldest types pasta. Cavatelli have an elongated shape with a hollow cavity made by pressing one’s fingers into small pieces of pasta and is very popular amongst several southern regions of Italy. Legend has it that in the old days a bride-to-be’s future mother-in-law would inspect her fingertips to see if they looked well-used and somewhat worn. This was the tell-tale sign that she knew how to make cavatelli and would, therefore, make a great wife. All thougth this old legend hasn't aged well, cavatelli is still a traditional favorite!