Taught byEmily Trotochaud
In this class students will learn how to make this versatile (vegan friendly) pasta dough. Emily will guide you through the many ways to shape cute cavatelli, textured gnocchi sardi and malloreddus, and demonstrate a few other Sardinian pasta shapes that can be made with this dough (like orecchiette, capunti, and more!). Paced so that you can cook alongside her, Emily will then show you a favorite seasonal preparation for these little cuties - a squash, sausage, and brown butter sage sauce.
To follow along with the class, you'll need flour, salt, water, and a few other common household ingredients. A full ingredient and prep list will be shared upon registration.
Who Should Take This Class?
This class doesn’t require a pasta sheeter, and is great for chefs of any age and skill level.