Event

North v South: Cavatelli v Passatelli Fresh Pasta Class

Sunday, August 19, 5-9PM, ticketed
North v South: Cavatelli v Passatelli Fresh Pasta Class
$100 for 18 Reasons members; $125 for the general public
Tickets: http://www.brownpapertickets.com/event/259699

Sharon Ardiana, the genius behind restaurants Gialina and Ragazza, offers a four-hour hands-on cooking class about regional Italian fresh pastas passtatelli and cavatelli. Join us and learn how to make both as well as a few classic sauces to dress them.

Passatelli is a rustic Italian pasta from Emilia Romagna, a region in Northern Italy.
It is made with breadcrumbs, eggs, Parmesan cheese and nutmeg and extruded through a passatelli maker or a potato ricer. It is typically served in chicken broth, but it can also be paired with a variety of simple sauces.

Cavatelli pasta is from Puglia a region, in Southern Italy. It is made with a variety of doughs, and this class will use a ricotta dough recipe. The dough can be cut by hand, in which the pieces are indented with the finger. However, this class will focus on the ingenious cavatelli machine.

About the Instructor
Chef Sharon Ardiana is the chef/owner of 2 San Francisco restaurants- Gialina and Ragazza. Both are pizza centric and included in the 2012 SF Chronicle Top 100 Restaurants. Her menus are seasonal and farm driven. Sharon is known for more than her pizza, and she is eager to teach 18 Reasons members about her love of 2 regional pastas from Italy.