cavatelli

Simple, homemade cavatelli pasta is a super fun shape to make! Pictured here spiked with turmeric and black pepper, and topped with roasted winter vegetables and Parmesan.

Homemade Cavatelli

water

300 g semolina flour, “00” flour,

fine grain sea salt

turmeric (optional)

black pepper (optional)

yellow beet, peeled, cut 1/2-inch cubes

cauliflower florets

delicate

olive oil

Parmesan cheese

Combine the flour, water, and salt in a large bowl. Add the turmeric and black pepper as well, if using. Stir until combined. If you added the turmeric, knead in the bowl to avoid staining your counters. If you skipped it, then turn out onto a lightly floured countertop. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic. Keep in mind, some flours are thirstier than others. You can add a bit more water as you go if you feel like your dough is too dry. Or dust with more flour if it is too wet.  I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much.

Make the Cavatelli:

Form the dough into a ball and place in a plastic bag, alternately or plastic wrap. Allow the cavatelli dough to rest for 30 minutes at room temperature. Use immediately, refrigerate for up to a day, or freeze for up to a few months.

Make the Dough

Unwrap the dough and, use a rolling pin to roll the dough to 1/4-inch thickness on a lightly floured surface. Cut the dough into 3/4-inch wide strips. Use a cavatelli maker to shape the pasta. Alternately you can shape the cavatelli by hand.  Spread the pasta onto a baking sheet in a single layer and dust generously with more flour. Keep refrigerated or frozen until ready to cook.

Shape the Cavetelli

Bring a large pot of salted water to a boil. Cook the cavatelli for 2-3 minutes, or until tender. They’ll float to the top of the pot as they cook. Drain, reserving 2/3 cup of the pasta water. Serve immediately.

To Cook the Cavatelli

While the dough is resting, I typically roast or prep any vegetables or sauce I’m going to use with my pasta. In this case, arrange the beets and cauliflower on a large baking sheet. Slice the delicate squash into 1/2-inch thick crescents. Add them to the baking sheet as well and toss well with a couple big plugs of olive oil. Sprinkle with salt, and bake until golden - 30 minutes or so.

Roast the Vegetables

Immediately after cooking the cavatelli, transfer to a large serving bowl along with the reserved pasta water. Add most of the Parmesan cheese and toss well. Add the roasted vegetables, lots of scallions and lemon zest. Toss again and serve topped with the remaining Parmesan, more scallions and lemon wedges to squeeze.

Assemble the Pasta

I cavatelli con speck, crema di patate e rucola sono un primo piatto sfizioso realizzato con un condimento irresistibilmente cremoso!

Cavatelli con speck, crema di patate e rucola

Cavatelli freschi 350 g

Speck 190 g

Patate 200 g

Rucola 100 g

Panna fresca liquida 240 g

Parmigiano Reggiano DOP 40 g

Timo q.b.

Olio extravergine d'oliva q.b.

Sale fino q.b.

Pepe nero q.b.

I love this quick, summer pasta dish made with homemade Cavatelli pasta, cherry tomatoes, zucchini, corn and marinara.

Summer Cavatelli with Corn, Tomatoes and Zucchini

(kernels

cherry tomatoes (quartered)

zucchini ((6 1/2 oz))

garlic (sliced)

salt

black pepper (to taste)

marinara sauce

Pecorino Romano (plus more for serving)

basil (for garnish)

Bring a large pot of salted water to a boil.

In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.

Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.

Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.

Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.

Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.

Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.

Serve right away with fresh basil and additional grated cheese if desired.

https://www.youtube.com/watch?v=6rs_N6Cg1_U

Summer Cavatelli with Corn, Tomatoes and Zucchini
https://www.skinnytaste.com/summer-cavatelli-with-corn-tomatoes-and-zucchini/

This recipe is a quick weeknight pasta that comes out creamy, bright and absolutely delicious. It&#039;s easy to make, none of the ingredients are surprises, and you&#039;re left with a unique pasta sauce you&#039;ll want to eat for days. The tomatoes bring the flavor, the squash brings the texture and a good olive oil brings it all together.

Delicata Squash Cavatelli

delicata squash

cherry tomatoes

garlic

tsp red pepper flakes

basil (loosely packed, plus more for garnish)

salt and black pepper

Preheat the oven to 400°F. Cut and deseed the delicata squash. Cut one squash into small slivered pieces, and leave the other in 2 halves. Roast in the oven for 18-24 minutes, or until the halves are fork tender and the slivered pieces are golden on the bottoms.

While the squash is roasting, prepare the rest of the recipe. Halve the tomatoes and finely grate the garlic.

In a large dutch oven on medium heat, add the olive oil. Add the tomatoes and season with salt. Cook down for 1-2 minutes, the tomatoes will immediately begin to break down into a sauce.

Add in the garlic and red pepper flakes and continue to cook for another 4-6 minutes, stirring occasionally. Toss in the basil and stir again. Reduce the heat to low and continue to stir every few minutes or so.

Start the cavatelli pasta. Bring a large pot of water to boil, generously salt it, and boil the pasta for about 7-8 minutes.

At this time, the squash should be done. Scoop out the squash from the two halves and blend it with 1/2 cup of water until smooth. Add this to the pasta sauce, stir and season.

When the pasta is done cooking, use a slotted spoon to scoop it in to the tomato sauce. Stir to combine, adding pasta water as needed to keep the sauce smooth and glossy.

Add the delicata squash pieces and stir again.

Serve warm with black pepper and basil to garnish!

Top 4 cavatelli recipes from across the web

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Homemade Cavatelli

Cavatelli con speck, crema di patat...

Summer Cavatelli with Corn, Tomatoe...

Delicata Squash Cavatelli

Top 4 cavatelli recipes from across the web

The most viewed cavatelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Cavatelli

Cavatelli con speck, crema di patat...

Summer Cavatelli with Corn, Tomatoe...

Delicata Squash Cavatelli

The most viewed cavatelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine