Up until the kitchen classroom at Challengers Boys and Girls Club closed, Chef Matt and I taught simple cooking classes there each week in South LA. On this particular week, we wanted to bring the children to our place so they could see a busy professional kitchen in action and we could demonstrate breaking down a pig as documented on our website here.
Everyday our kitchen makes a lot of fresh pasta to accommodate our full service and drop-off events. We also sell it at Silverlake Wine and inventory quite a lot in a walk-in freezer.
Whenever I post a Cavatelli dish on Instagram, people will invariably shout out, “Worms!!” These popel have never tasted pasta made with fresh ricotta, clearly, or they would just scream, “Gimme!!”
Photos: Jennifer Emerling
