Michael Del-Zoppo is doing what generations have before him in the kitchen of his century home off Mayfield Road: He kneads a ball of dough, then carefully rolls it out, slices it and then feeds it through a hand-crank pasta maker. Del-Zoppo will do this all day, as his mother did before him.

He's making cavatelli - seven pounds for himself, 25 pounds for a family-friend who's helping - for the 119^th Feast of the Assumption.