Wednesday June 12

Pasta Casalinga- Cicatielli

Pasta Casalinga- Cicatielli

Hand Shaped Italian Pasta

Hot Stove Society is excited to welcome back Michela Tartaglia as instructor for this class on cicatielli (also known as cavatelli), a hand-shaped pasta that comes from central and southern Italy.

Michela was born and raised in Torino, the Piemonte region in the northwest of Italy.  She has southern blood in her veins from the remote area of Irpinia, the inland of Naples, where her parents were raised.  Michela’s passion for cooking comes from the observation and humble repetition of what her mother, Gina, and grandmothers, Rosa and Michela, taught her.

In Seattle, Michela first taught pasta making classes in the Atrium Kitchen in the Pike Place Market. Now, on the mezzanine of the Atrium, she runs a pasta counter serving handmade Italian pasta sauced with fresh, local ingredients.

For this class, Michela will start you off with a demo of a wonderful antipasto from the Puglia region, Cozze Ripiene, or stuffed mussels, and you will enjoy a substantial taste.

Next, Michela will show you how to make one of her favorite pasta dishes, which is also from the Puglia region, Handmade Cicatielli with Clams and Cannellini Beans. The pasta sauce is made with capers, shallots, parsley, cherry tomatoes, cannellini beans, a little chili oil, and of course, since we live in Seattle, the Pacific Northwest’s delicious Manila clams.  As Michela demos, she will regale you with her charming stories of Italy.

Now you get to roll up your sleeves for the best part- the hands-on!

Michela will show you how to make the pasta dough from scratch, all by hand, no machines involved, and you’ll have fun hand shaping the cicatielli.  She’ll also show you how to make the sauce. You’ll get to make the dough, pasta, and sauce, hands-on.

When you’re done, you’ll sit down together and enjoy a hearty plate of Cicatielli with Clams and Cannellini Beans that you made yourself!

A glass of wine or beer is included.

What You’ll Learn:

  • Cozze Ripiene- stuffed mussels with bread crumbs, parsley, and anchovies- demo and taste
  • Pasta dough- demo and hands-on
  • How to hand shape Cicatielli- demo and hands-on
  • Handmade Cicatielli with PNW Manila Clams and Cannellini Beans- demo and hands-on and eat what you make

If you have a question, please contact

Pasta Casalinga- Cicatielli

Hotel Andra
Wednesday June 12
6:00 - 8:00 PM
Enroll $90.00