Roll up your sleeves in Katy, Texas, and learn to make cavatelli from scratch. This hands-on class teaches two doughs, hand-stretching technique, and ends with a meal that showcases what you made.
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Difficulty
easy
Duration
1.5–2.5 hours
Fitness Level
Light—participants should be able to stand and knead for up to two hours.
Wildlife
History
Cavatelli is a traditional pasta shape from southern Italy; the class connects that regional technique to home kitchens in Katy.
Conservation
Instructors often encourage using local, responsibly milled flour when possible and minimizing food waste—consider composting scraps and bringing reusable containers.
Arrive 10 minutes early
Give yourself time to get settled at your individual station and review the day’s steps before kneading begins.
Wear comfortable, closed-toe shoes
You’ll be standing and moving around a workstation; closed-toe shoes protect feet from spills and dropped tools.
Expect to get flour on your clothes
Bring a washable apron or wear clothing you don’t mind dusted with flour—kneading is tactile and hands-on.
Reserve your spot early
Stations are limited; book in advance to secure a preferred class time and avoid sold-out sessions.
Closed-toe shoes
Protects your feet during extended standing and active work at a station.
Apron
Keeps clothing clean while you knead and shape dough.
Reusable container
Useful if you want to take home leftovers or extra dough, subject to host policy.
Notebook and pen
Jot down hydration ratios, resting times, and sauce ideas you can recreate at home.