Cavatelli. Orecchiette. Gnocchi. Capunti. What do all of these Italian pastas have in common? You can make them by hand with no need for a pasta maker or any special tools. What you do need is a bit of know-how and some expert support. Thankfully, guest chef and Pasta Social Club founder Meryl Feinstein is here to show you the way. With this pre-recorded Zoom livestream class, you’ll learn a single pasta dough recipe that lends itself particularly well to hand shaping. You’ll learn why semolina flour, which is high in gluten and has a slightly nutty flavor, is ideal for these types of pastas. This dough doesn’t include any eggs, meaning that it’s a snap to replicate perfectly time and time again. With our dough ready to go, we turn to the art of shaping. We’ll try our hands at cavatelli, which looks like miniature hot dog buns. You’ll practice orecchiette, the “little ear”pasta of Puglia, perfecting the pressure you need to achieve their concave shape. You’ll get familiar with capunti, the pasta that looks somewhat like a pea pod. Plus,Meryl provides sauce recipes and suggestions so you can dress your hand-formed pastas however you please. If you like playing with your food, this workshop is for you

[/description-break]What's Included[/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break]Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world for the food industry in 2018.[/banner_heading]After graduating from the Institute of Culinary Education, Meryl got her start at the renowned New York establishments Lilia and Misi, where she was part of the pasta production team. During that time, Meryl founded Pasta Social Club, a platform that brings people together over a shared love of food, learning, and making connections both on-and offline. She was also a chef-in-residence for the experiential dining program Resident and hosted a supper club in Brooklyn.

Meryl now lives in Washington, D.C., where she develops recipes and teaches pasta-making workshops. She is also currently working on her first cookbook, which will be published in 2023.Her writing has been featured in Food & Wine and Food52, for which she was the website’s Resident Pasta Maker, and she has been quoted as an expert in pasta-making for BBC Travel, LaCucina Italiana, Martha Stewart, New York magazine, and more. Her dishes draw on her travels in Italy, ongoing research into the rich history of traditional pasta making, and her Jewish heritage, which is at the heart of her love of eating, sharing, and laughing around a communal table.[/banner-text-break]