The Dish: Lemon cream cavatelli with asparagus from Midnight Pasta in Bridesburg

PHILADELPHIA (WPVI) -- There's a party happening in Philadelphia's Bridesburg neighborhood that's part pasta-making, part gourmet meal, and all joy.

It's called Midnight Pasta, and they are sharing a scratch-made, easy-peasy summer recipe, along with a lot of fun.

"It's an immersive experience or a show, but you don't realize you're also in the show, so you're participating in it," says Natalia Lepore Hagan, the founder of Midnight Pasta. "We really bring you in."

Her Midnight Pasta party starts with a from-scratch dough, and ends with a five-course meal. What happens inside building 39 at the Frankford Arsenal in between?

"Everyone's dancing," says Natalia. "They're waving their napkins. Everyone just gets into it. Also, no one fails this class. It is the easiest thing to do. I was making it at five years old, this exact recipe."

Natalia spent ten years in New York City chasing her Broadway dream. That's where Midnight Pasta was born.

"The concept was based around a Broadway show, kind of a Cabaret experience," she says. "My aunt is a fashion designer in Manhattan, and she's so awesome, Nanette Lepore. She would send out this, call or this text, and say: 'Midnight pasta tonight.' Everyone would show up to the table at midnight and eat pasta together."

When Broadway went dark during the pandemic, Natalia moved to Philadelphia.

"All could do was make pasta and make pasta and make pasta," she says.

And now, you can make pasta with her.

"I feel very emotional, like I could cry now talking about it," she says. "Truly, all we want to do is to bring people together."

And no, it's not actually at midnight.

"You can come by yourself," she says. "You can come with 10 friends. Our private events can go up to 68."

At the party, you make two kinds of pasta, which get plated two ways back in the kitchen.

One is a red sauce, the other is something light and fresh, like the lemon cream sauce with asparagus she is showing us how to make.

The parties are BYOB, but there's always a welcome cocktail waiting for you when you walk in!

Lemon Cream Cavatelli Recipe from Midnight Pasta

Hand-Rolled Cavatelli
Recipe serves 2

Ingredients:
- 100g semolina flour
- 50g warm water
- A dash of salt

Directions:

1. In a bowl, combine the semolina flour, warm water, and salt until a shaggy dough begins to form.

2. Transfer to a clean surface and knead for about 10 minutes, until smooth and elastic.

3. Cover and let the dough rest for 30 minutes to relax.

4. Once rested, cut off a small section of dough and roll it into a long rope or cylinder, about the thickness of your finger.

5. Cut the rope into small, bite-sized pieces.

6. Using a gnocchi board or the back of a fork, roll each piece away from your body with gentle but firm pressure, allowing your thumb or finger to create a slight indent as the dough curls around itself. This creates the signature shape that beautifully catches sauce in every bite.

Lemon Cream Cavatelli

Ingredients:

- 2 tablespoons butter

- 1 tablespoon minced garlic

- 1 tablespoon thinly sliced green garlic (optional)

- 1 cup chopped asparagus

- 1 lemon, zest and juice separated

- 2 tablespoons heavy cream

- 10 ounces fresh cavatelli (see above)

- Salt, to taste

Directions:

1. Bring a large pot of salted water to a boil.

2. In a large pan over medium-low heat, melt the butter and add the minced garlic and green garlic.

3. Cook gently until fragrant, about 1-2 minutes, being careful not to brown the garlic.

4. Meanwhile, add the fresh cavatelli to the boiling water and cook for 3-4 minutes, or until tender to your liking.

5. Transfer the cooked pasta directly to the pan with the garlic butter, reserving a bit of pasta water. Add the asparagus and toss everything together until lightly softened and coated in the sauce.

6. Stir in the heavy cream and a splash of pasta water to create a light, glossy sauce.

7. Finish with lemon zest and lemon juice to your liking, tasting as you go for brightness and balance.

8. Taste and season with salt if needed.

Serve warm and enjoy!