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Two Hundred Years Old Secret Revealed: The Cavatelli History

We’re excited for this week’s haps!! We’re cooking live with celebrity Chef Joe Sasto!! We’re pumped because for this class we’ll be making hand rolled Cavatelli Pasta, his family gravy. 

Cavatelli is a type of hand-made, hollow, and short narrow tube-shaped pasta. As you can see, cavatelli is similar to waves, which makes it popular for coastal regions, such as sea shores and islands. But before we get into that, have you wondered where cavatelli pasta originated from? Have you guessed correctly? It was in…spoiler alert, Italy. This twisted hollow shell pasta is an Italian dish that has been around for centuries. It is one of the oldest types of pasta in the world. As it differs by shape, size and thickness, people all over the world have tried to devise their own recipe for cavatelli. How did we know? Well, we did a little bit of research.

The name Cavatelli means "little hollows", named after the hollow shape of the elongated pasta shells. Its name differs depending on the area in which it is produced but they are still referred to as the same pasta. 

Little to nothing is known about the true history of this Italian pasta. Its name and other pieces of information point to its existence dating back to 1400 B.C. According to several ancient Italian documents including manuscripts, it was first made in the Southern Italian region of Molise—popularized by Frederick II of Swabia during the 13th century as a main dish in their culture, before it spread out to the Puglia. But back then it was made from squash skins. Yes, squash skins!! It was a popular pastime for people in the lower regime and is often considered “a poor man’s food”. 

Today this unique pasta is made from semolina flour and salted water. Its surface can be smooth or ribbed depending on whether it is made by hand or with the help of the tines of a fork or with an appropriate machine. Cavatelli were originally served as an accompaniment to meat sauces but have become popular enough on their own so they can be served with just butter and cheese sauce. 

What better way to start making your cavatelli pasta from the pasta prowess himself, Chef Joe Sasto. Learn how to make fresh pasta from scratch, so put those pasta machines back to where they belong. Chef Joe Sasto will take you through each step from mixing the flour and water, shaping the pasta dough, forming those homemade meatballs, and cooking his mother’s famous tomato gravy. Yes it’s an all in one package. Chef Sasto loves to share what he’s learned from his years of experience working in some of the world’s best kitchens. So what are you waiting for?? Have you booked the experience? Book them here.

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