The Foodie File: Pasta Lesson
When I came in this morning, Andrew Chase (the food editor at Homemakers magazine) asked me if I could show him how to make cavatelli. He knew my father is from the region in italy where they make this style of pasta and so figured I would know how to make them.
Andrew made the dough and I came and showed him how to shape them. We just had them for lunch and they were absolutely delicious, just like my Zia Pina made them when I was a kid. Cavatelli are a fresh pasta made from flour and water, no egg in the dough. Andrew added some semolina flour to his dough which makes the pasta a bit harder and adds to the springy bite of the pasta. Cavatelli should be plump and chewy with a crevise running down the centre to catch the sauce.
For sauce, in true Italian fashion, Andrew used what he had on hand. Some olive oil, crushed tomatoes, garlic, fresh parsley a few anchovies and some pecorino cheese. I didn’t expect a feast from my childhood memories for lunch today but that is what I had. And I am proud to say the cavatelli Andrew and I made were a good as my Zia Pina’s.
This cavatelli look exactly right! Delicious!
Amazing. I grew up with a special aunt who made them just like that too! It is still my favorite comfort food. I have heard of cavatelli made with ricotta as well. Is that an authentic Italian recipe or something that evolved in North America?
Looks similar to gnocchi, but maybe easier to make?
S
Gnocchi have potato and these are thinner and chewier. Nota difficult recipe but takes some technique – we all had a hand in the kitchen and some were frustated at getting the shape right. Andrew said his hands were to big to do teh flicking action so stuck to making the long ropes!
I’ve heard the ricotta thing but have never tried – don’t know if it is authentic? I will have to get back to you on that one.