Pasta Night: Cavatelli Two Ways

Cavatelli pasta is well-suited for chunky, rustic sauces or even delicate, simple preparations. You’ll learn to make these chewy, firm-textured pasta shells, how to cook them al dente, and experience the delicious difference in two types of sauces.

Menu:

Italian Salad
Homemade Cavatelli
Bolognese Sauce
Browned Butter, Lemon. and Sage Sauce
Gelato

$110

Upcoming Class Times

March

Wednesday, March 12 | 6 p.m. - 8 p.m. | $110

This class is full

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About Mary Cooney

Mary Cooney is a first-generation Italian-American who has a passion for teaching that is hard to equal. She loves to share her knowledge of authentic Italian dishes as well as baking pies and desserts. She has been on staff at the SOC since 2005.

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