As an Italian American I am very (almost obsessively) fond of pasta. Especially the freshly made kind. I’ve shared my ravioli and gnudi making adventures in other posts and now I have embarked on a cavatelli adventure as an experiment. I’m hoping to recreate today’s success for my dad (who was born in Italy – Soveria Manelli) on his birthday because he so appreciates these kinds of things, probably even more than I do. For the un-initiated, cavatelli are almost like gnocchi but they’re made from ricotta and a lot of flour, and they have the effective sauce-catching divet in the middle (see photo above) whereas gnocchi are more like little pillows. Though versatile, I really prefer cavatelli served with a hearty meat sauce because this pasta is built to stand up to that kind of task. The homemade version is hardy without being heavy and makes for a really good Sunday meal.
Making cavatelli is easy but very labor intensive. I definitely wouldn’t attempt to make them on your own because it’s a lot of work, but this makes an excellent family bonding activity even if, like me, your family currently just consists of you and your hubby. I imagine a future time when I can do this with the help of the little bun that’s in my oven and my hubby (and a bottle of wine) and lots of good music playing. But I digress…
The recipe I used is here and it is an excellent one, with step by step instructions and photos. My hat’s off to the author as I didn’t need to modify a single thing. The recipe makes close to 2lbs of cavatelli. I found that working with the dough in very small pieces was easiest, and everything had to be floured and re-floured, etc, as the dough is a bit sticky. I used a cheese knife instead of a pastry cutter:
The important thing is that the utensil you use for shaping the cavatelli is somewhat sharp-edged and metal – the plastic pastry cutter we have didn’t work. We allowed the cavatelli, well floured, to rest and dry out on cookie sheets for at least an hour and then half went into the fridge in a ziploc for dinner and the other half is in the freezer. It took roughly 3 full minutes for the cavatelli to cook and the result was magnificent. We made a simple tomato sauce with lamb sausage simmered in it and topped the finished dish with some grated parm. Heaven.