Fresh Cavatelli Pasta
Step into the kitchen and unleash your inner chef in this culinary experience where we'll take your pasta game to the next level! In this hands-on class, you’ll learn how to craft authentic Cavatelli from scratch – no pasta machine needed, just your hands and a little technique.
First you will make the pasta dough, then knead, roll, and form the Cavatelli. Then, we’ll dive into crafting a classic beurre blanc sauce that’s buttery and tangy and bursting with fresh flavors. This versatile sauce, with its perfect balance garlic, and herbs is both simple and elegant—ideal for any meal, whether you’re entertaining or cooking for yourself. Once the sauce is ready we will boil the pasta and sit down to a delicious plate made completely from scratch. So come on out, have fun, and learn the art of Cavatelli making!
Whether you're a seasoned cook or a beginner, this class offers a unique and delicious experience that will leave you with a newfound appreciation for the art of cooking.
Please arrive 15 minutes early to check in. Guests in the same booking party will work together throughout the class by sharing ingredients and equipment. Drinks are NOT included in the ticket price, but will be available for sale at the venue. Outside drinks are not allowed 21+ only please.
Francesca discovered her passion for cooking over a decade ago, drawn to the industry’s high energy, sense of community, and endless opportunities for creative expression. Her culinary journey began in Southern California, where she had the formative opportunity to work alongside renowned chefs Susan Feniger and Mary Sue Milliken at the Huntington Library Botanical Gardens in Pasadena. There, she built a strong foundation that set the tone for her career.
She later moved to Ojai, California, where she served as Sous Chef at the Ojai Valley Inn Resort & Spa. Working at The Farmhouse, the resort’s celebrated farm-to-table restaurant, opened doors to collaborations with some of the world’s most influential chefs, including Dominique Crenn, Christopher Kostow, Evan Funke, and Nancy Silverton. These experiences sharpened her skills and deepened her commitment to ingredient-driven, thoughtful cuisine.
Fueled by determination and artistic curiosity, Francesca set her sights on Northern California, inspired by its redwoods, wine country, coastal landscapes, and agricultural richness. In San Francisco, she worked with Eco Terreno Winery to help open a tasting room featuring a seven-course seasonal menu, with pasta-focused dishes thoughtfully crafted to complement the winery’s wines. It was during this time that she fell deeply in love with pasta, studying regional Italian traditions and exploring its endless creative possibilities.
Having traveled throughout California and worked alongside groundbreaking chefs, Francesca has reached a stage in her career where mentoring and instruction are closest to her heart. She looks forward to sharing her knowledge, experience, and passion with her community and inspiring the next generation of cooks.
The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Drinks are available for purchase at the bar. Outside drinks are not allowed. 21+ only please.
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