Food & dining

A hands-on pasta-making class from a pro

At the Italian restaurant Volturno in Framingham (and another location in Worcester), garganelli is prepared in-house from egg yolk-rich pasta dough. The squares are rolled around a bastoncino, a thin stick, and then passed over a wood pettine, the tool that gives the short tubular pasta its ridges. On the first Wednesday of each month, the Framingham restaurant offers a hands-on pasta-making class (6-8:30 p.m.; $80-$100), and you, too, can learn to turn out garganelli, mezzelune (half-moons), cappelletti (little hats), or silky fettuccine. You’ll work at your own station with a hand-cranked pasta machine. As you stretch, roll, and shape dough, wine and antipasti are served, and when the cooking is finished, you dine on the pasta you created. Owner Greg Califano, 35, often leads the classes, and there isn’t anything he doesn’t know about pasta-making. He grew up on the Jersey Shore in a large Italian family whose roots were in Naples and Friuli. His first cooking teacher was his grandmother. Califano trained in restaurants in Bologna and then honed his skills working in kitchens under renowned chefs Marc Vetri and Jeff Michaud in Philadelphia. In Naples, he learned to make Neapolitan pizza so authentic he’s earned recognition from the Associazione Pizzaiuoli Napoletani that certifies pizzerias qualifying as authentically Neapolitan. For Califano, “making handmade pasta at home is a lost art.” 1 Edgell Road, Framingham, 508-875-7105, www.volturnopizza.com.

ANN TRIEGER KURLAND

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