Pasta

Cavatelli

On the board today are cavatelli’s. These are small pasta shells that have been referred to as “miniature hot dog buns” (Wikipedia definition). The word cavatelli means “little hollows”.   This pasta is made with ricotta cheese and is an almost dumpling like consistency.

A few weeks ago Roger came up with a “hybrid” cavatelli. Some recipes use ricotta cheese, some do not. For our recipe we are using ricotta and some eggs as well. It is an easy recipe to make but requires a bit of time. I know you will love the end result!

Cavatelli

3 cups flour

1T salt

4 eggs

Dash olive oil

1 cup ricotta cheese

  • In a food processor combine all the ingredients.
  • When they have come together, put out on a floured surface and knead for a minute or two until it all comes together in a ball.
  • With a knife or dough slicer, slice off a portion of dough and roll out into a long rope shape

 

 

 

 

 

 

 

  • Cut cavatelli’s into 1 inch pieces and then roll with your finger.

     

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    Boil 3-5 minutes until cavatellis float to the top.
    Serve with the sauce of your choosing. This pasta will go well with just about anything.

    My mouth is watering looking at this picture. We used our “liquid gold” for this pasta. This was the liquid from our tomatoes after we ran them through the mill when we were making our tomato sauce in the summer. We then took all that liquid and boiled it down for hours and what we were left with is what we now call liquid gold, a thick deep tomato flavored sauce.

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