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How to make Cavatelli
active time 20 min total time 45 min
Of all the pastas, this one is among the easiest to
make at home. Fine semolina flour is all you need
and you’ll be on your way to a great pasta.
Cavatelli means “little hollows” which aptly
describe their hollow(ish) center. They’re perfect
for grabbing sauce or butter and the texture is
extra chewy. you’ll need to make a double batch
if using this for both pasta dishes. But, if you’ve
never made pasta before, I recommend starting
with this recipe below, learning how it feels to adjust the hydration and then making a second batch once you’ve got the hang of it.

INGREDIENTS:
1c fine semolina flour 1/2-1c warm water
EQUIPMENT:
mixing bowl sheet tray table knife cling film
STEPS:
In the mixing bowl add 1c semolina and 1/2c warm water. With the tips of your fingers massage them together. They should form little balls. Add more water in 2 tbsp increments until you can form a ball in the bowl. Note that we want to form the ball with just enough water, so that it isn’t drenched. You can always bring it back with more semolina though.
Kneed the ball for 5 minutes, wrap in cling film and let rest for 30 min in the fridge. Unwrap the dough, flatten it out into a pancake about 1/2” thin.
Cut strips from the pancake 1/2” wide.
Roll those strips into snake like, cylindrical entities.
Cut 1” long pieces from the strips.
With the table knife parallel to and about a 1” cut piece, push down and to the right so that the dough is both made more cylindrical and also damaged to create “the hollow” repeat on the same piece. knock it into the sheet tray and repeat with all remaining dough.
note: You may need to sprinkle a little flour on the sheet tray to prevent sticking.
The cavatelli can live in the freezer for 3 months, ready to use whenever. Even when frozen
they cook faster than boxed pasta - ready when they float to the top of the water, about 3 minutes.


Cavatelli ai Funghi
(4 SERVINGS)
active time 10 min
total time 20 min
Mushrooms are wonderful and there are so many varieties widely available now, sometimes even sold as a “chef’s medley”. I say get em, especially in the colder moths, buy them whole so that they’re not dried out, cut them yourself. Half or quarters will do, try to mimic the size of pasta you’ll be using. This will maintain their structural integrity so that you can enjoy the wonderful texture of mushrooms in addition to earthy flavors!
INGREDIENTS:
16oz mixed mushrooms, cremini, shiitake, maitake, oyster / any combo or any single one. 12oz pasta, orecchiette or homemade cavatelli (1c fine semolina + 3/4c water) 3tbsp butter
5-10 sage leaves
4-6 oz parmigiano
the zest of a lemon or 1tbsp balsamic s&p
EQUIPMENT:
pot for boiling water
12-14” sauté for mushrooms table knife if making pasta spider or colander
STEPS:
Set a pot filled with at least 3qt of water over high heat and bring to a boil.
Cut the mushrooms into sizes appropriate to that of the pasta you’ll be using. I think 1” pieces all around are good for orecchiette / cavatelli. This may mean simply quartering or halving them.

In the sauté over medium high heat, add the mushrooms, allow them to sizzle, brown and expel liquid in the naked pan for about five minutes, or until there is visible color on them.

Add the sage, butter, salt and pepper and toss the ingredients around well, turn heat to low.
When the water is boiling, add enough salt that the water tastes like a soup - yes, try the pasta water with a spoon. when you’ve got it right add the pasta, if cooking fresh cavatelli they’ll float to the top when done (3min) if cooking the orecchiette it could take up to 10.

You’re now dancing with waiting for the pasta to finish while not wanting to over-brown the butter with the mushrooms. A tablespoon of the pasta water into the mushroom pan will slow this process to a more manageable pace every 90 seconds or so.

Add the pasta to the mushroom pan, toss, toss, toss.
Add cheese, toss, toss, if it looks a
little dry add some more pasta water, toss, toss, plate.

if you need to cut through the richness of the butter, add some lemon zest or balsamic, but it all depends on your mushrooms, so make that choice after tasting.

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