Chef Antonia Lofaso's Interactive Cavatelli and Pecorino Kit Cooking Experience

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

crushed tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and convenient.

sausage

🥗Healthier: chicken sausage

💰Cheaper: ground turkey

Ground turkey is a leaner and more cost-effective alternative.

Introduce the ingredients: black pepper, cheese stock, butter, flour, pecorino, and cavitelli dough.

Prepare the cavitelli maker by securing it to a cutting board or countertop, using a towel or paper if needed for stability.

Roll out the cavitelli dough to about half an inch thick, cutting it into long, thick ribbons about an inch wide.

Flour the machine and the area around you to prevent sticking, ensuring the dough is cold before using the machine.

Feed the dough through the cavitelli maker, using one hand to push and the other to pull the dough through, moving quickly to ensure it rolls properly.

Continue to process all the dough through the machine, noting that some pieces may come out flatter but are still usable.

Prepare boiling water, ensuring it is at a rolling boil and highly salted, tasting it to confirm it tastes like the ocean.

Once the water is boiling, add the cavitelli pasta and wait for it to float, giving it an additional minute once it does.

In a large sauté pan, melt butter and add cheese stock, allowing it to reduce and adding a little salt.

Once the pasta is floating, pour it into the sauce, adding black pepper to taste and mixing well.

Grate pecorino cheese into the pasta and sauce mixture, stirring to combine and allowing the pasta to absorb the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens