PASTA & STORIE
At what angle do you roll cavatelli?
Sun 4 January 2026, 10 a.m.–4 p.m.

Free admission. No registration required.
Languages: German / Italian / English

One of my earliest memories takes me under a kitchen table: my brother and I are crawling between the chair legs while fresh cavatelli are being made on a floured pasta board above us. The smell of simmering sugo wafts through the room. Just a few ingredients are needed to make a dough that has been kneaded, rolled, and divided in southern Italian kitchens for generations:

• 400 g durum wheat semolina
• 1 pinch of salt
• approx. 180–200 ml water (as needed)
• 1 dash of olive oil

In this workshop, we want to start a conversation with each other, beginning with the search for the right angle at which to roll the dough over the wooden board. Together we will shape pasta, talk, look at old photographs, and create new memories. While our hands are busy, conversations will open up about what shapes us and what we want to pass on. Pasta is a means to an end, a process that creates community.

Workshop leader:
Raphael di Canio