Best 3 Homemade Cavatelli Recipes
**Cavateli:**
Are you craving a delectable and handmade Italian pasta dish that will tantalize your taste buds? Look no further than Cavatelli! Originating from the captivating region of Abruzzo, Italy, Cavatelli boasts a unique shape resembling tiny shells or curled fingers. These delightful pasta pillows have a delightful texture that perfectly captures flavorful sauces, making them a versatile choice for a variety of culinary creations. In this article, we present a collection of carefully curated Cavatelli recipes that will guide you through the art of crafting this delectable pasta from scratch. From classic to contemporary variations, these recipes offer a culinary journey that celebrates the authentic flavors of Italy.
* **Classic Cavatelli with Tomato Sauce:** Embark on a culinary adventure with this timeless recipe that pairs homemade Cavatelli with a rich and flavorful tomato sauce.
* **Cavatelli with Pesto Sauce:** Dive into a world of vibrant flavors as you combine tender Cavatelli with a luscious pesto sauce, featuring the aromatic blend of basil, pine nuts, and Parmesan cheese.
* **Cavatelli with Sausage and Broccoli Rabe:** Experience a delightful interplay of textures and flavors in this dish, where succulent sausage and earthy broccoli rabe come together in a savory sauce that perfectly complements the Cavatelli.
* **Cavatelli with Clams:** Indulge in a seafood lover's paradise with this recipe that brings together tender Cavatelli, succulent clams, and a flavorful white wine sauce.
* **Cavatelli with Mushrooms and Truffle Oil:** Embark on a culinary odyssey as you pair earthy mushrooms with aromatic truffle oil, creating a luxurious and sophisticated sauce that elevates the Cavatelli to new heights.
Whether you're a seasoned pasta enthusiast or a culinary novice, these Cavatelli recipes will inspire you to create authentic Italian dishes that will leave a lasting impression on your palate.
HOMEMADE CAVATELLI PASTA
Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.
Provided by Bernadette
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
- Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
- Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 68.4 g, Fat 1 g, Fiber 3.7 g, Protein 11.9 g, SaturatedFat 0.1 g, Sodium 41.5 mg, Sugar 1.7 g
HOMEMADE CAVATELLI
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 1h10m
Number Of Ingredients 4
Steps:
- Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
- Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
- Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)
HOMEMADE CAVATELLI WITH "LEFTOVER SAUCE"
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the cavatelli: Add the flour to a large bowl and set aside. In a medium bowl, stir together the ricotta, eggs and 1/2 teaspoon salt. Stir the ricotta mixture into the flour.
- Transfer the mixture to a floured work surface and, using your hands, gently bring the ingredients together to form a dough. Knead the dough together, adding additional flour as necessary, until the dough is firm and not sticky. Tightly wrap the dough with plastic wrap and allow to rest in the refrigerator for at least 1 hour and up to overnight.
- On a lightly floured surface, cut the dough into 6 pieces, then roll the pieces into ropes about 1/4 inch in diameter. Cut the ropes into 1/2-inch pieces. Using your thumb or the dull side of a butter knife, press on each piece of dough and pull across the length of it. Continue until all the pasta dough is used. Transfer the pieces to a baking sheet dusted with semolina.
- For the sauce: Warm the tomato sauce with the pulled chicken in a saucepan over medium heat.
- Bring a large pot of water to a boil and salt liberally. Drop in the cavatelli, give them a gentle stir and boil until they begin to float, 3 to 4 minutes.
- Transfer the cavatelli to the sauce along with 3/4 cup of the pasta cooking water. Stir until the pasta is thoroughly combined with the sauce. Remove from the heat and stir in the Parmesan, butter and basil, Serve with olive oil and cracked black pepper.
Tips:
- Choosing the right flour: For the best texture, use a high-quality all-purpose flour. If you want a more rustic cavatelli, you can use a bread flour.
- Kneading the dough: Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour and make the cavatelli more chewy.
- Rolling out the dough: Roll out the dough to a thickness of about 1/8 inch. This will make it easy to cut into small pieces.
- Cutting the dough: Use a sharp knife or pasta cutter to cut the dough into small pieces. The pieces should be about 1 inch wide and 2 inches long.
- Shaping the cavatelli: To shape the cavatelli, place a piece of dough on the palm of your hand and use your thumb and forefinger to roll it down the tines of a fork. This will create the characteristic ridges that give cavatelli its name.
- Cooking the cavatelli: Bring a large pot of salted water to a boil and add the cavatelli. Cook until the cavatelli is tender, about 3-4 minutes. Drain the cavatelli and serve with your favorite sauce.
Conclusion:
Homemade cavatelli is a delicious and versatile pasta that can be served with a variety of sauces. With a little practice, you can easily master the art of making cavatelli at home. So next time you're looking for a new pasta dish to try, give cavatelli a try!
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