Best 3 Homemade Cavatelli With Leftover Sauce Recipes
Indulge in the delectable flavors of homemade cavatelli, a classic Italian pasta bursting with rustic charm. Prepared with a simple dough of flour, water, and salt, these tender pasta shells boast a unique texture that perfectly captures and enhances the flavors of your favorite sauces. In this article, we present a collection of versatile cavatelli recipes, each offering a unique culinary journey. Discover the classic pairing of cavatelli with a rich, meaty ragu, a vibrant pesto sauce bursting with fresh herbs, or a creamy Alfredo sauce that coats every nook and cranny of the pasta. For a delightful vegetarian option, try the cavatelli with roasted vegetables, where tender zucchini, bell peppers, and cherry tomatoes dance harmoniously in a light tomato sauce. Additionally, we have included a recipe for a flavorful vegan pesto, crafted with a symphony of fresh basil, pine nuts, and nutritional yeast, providing a rich, nutty flavor that pairs wonderfully with the cavatelli. Embark on this culinary adventure and elevate your pasta game with our exquisite selection of cavatelli recipes.
Let's cook with our recipes!
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
CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC
Provided by Food Network
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
- Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.
HOMEMADE CAVATELLI IN 3 EASY STEPS
Learn how to make delicious cavatelli pasta at home in 3 simple steps.
Provided by Italian Recipe Book
Number Of Ingredients 4
Steps:
- Measure and sieve both flours and mound it on your kitchen worktop (preferably wooden).
- Using your hands, scoop out the center of your mound. Add water and extra virgin olive oil in the center.
- First with a fork then with your hands start to pull in flour to combine ingredients and form the dough.
- Knead for a 5-10 minutes until soft and smooth. Cover with a plastic wrap or a linen towel tucking the edges. Let rest for 10-15 minutes on the counter top to let the dough gain elasticity.
- Using a dough scraper cut off a piece from the dough ball.Roll it into a rope a bit more than ⅓ inch in diameter.Dust the work surface and the dough with some flour.
- Cut the rope into ⅓ inch "pillows".
- Using your index and middle finger press on the "pillow" curling it towards you.
- That's it!If the dough pieces start to stick to your finger, dust cavatelli with some more flour.
- Repeat the process with the rest of the dough.
Tips:
- Use a potato ricer to get the perfect texture for your cavatelli.
- If you don't have a potato ricer, you can use a fork to create the cavatelli shape.
- Be sure to flour your work surface and your hands before working with the dough, to prevent sticking.
- If the dough is too sticky, add more flour until it is smooth and elastic.
- If the dough is too dry, add a little bit of water until it is smooth and elastic.
- Let the cavatelli rest for at least 30 minutes before cooking, to allow the dough to relax and develop more flavor.
- Cook the cavatelli in a large pot of boiling salted water until they float to the top, about 3 minutes.
- Serve the cavatelli with your favorite sauce, such as tomato sauce, pesto, or Alfredo sauce.
Conclusion:
Cavatelli is a delicious and versatile pasta that can be served with a variety of sauces. It is a great way to use up leftover sauce, and it is also a fun and easy pasta to make at home. With a little practice, you can make perfect cavatelli that will impress your family and friends. So next time you have some leftover sauce, give this cavatelli recipe a try.
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