Recipes

Categories
More >

Little Caves

Cavatelli

SERVES 6 TO 8
Cavatelli means little caves or quarries. This interesting pasta reminds me of gnocchi because of the little dents or ridges in the dough. I make these on a special cavatelli machine, but they can also be made by hand using a comb.

Ingredients

About 3 3/4 cups unbleached all-purpose flour

1/4 cup semolina flour

1 teaspoon salt

1 large egg, beaten

1 pound whole-milk ricotta cheese, well drained

1/4 cup water

Directions

In a large bowl, mix 3 3/4 cups all-purpose flour, the semolina and salt together. Add the egg, ricotta, and water and work the mixture with your hands until you can form it into a ball. If the dough seems too soft, add a little more unbleached flour; if the dough is too stiff, add a little more water.

Knead the dough on a well-floured surface until smooth, about 10 minutes. Cover the dough with a bowl and let rest for 10 minutes.

If using a cavatelli machine, shape the pasta following the manufacturer's directions. If shaping them by hand, break off small pieces the size of a marble and form into small ovals. Run each piece over the teeth of a clean unused comb or the tines of a fork to create parallel ridges. Place the cavatelli on a floured cloth to dry for 30 minutes to 2 hours before cooking.

In a large pot of boiling water, cook the cavatelli until they bob to the surface, about 4 minutes. Drain and top with a tomato or cream sauce of your choice.

This recipe is featured on show 1622 - Cavatelli!

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1991.

Comments

  1. Addie Maida's avatar

    Addie Maida

    Maryann I have been watching your shows for years and especially loved the ones with your mom what a wonderful lady.I watch you every day and love all your receipes you are the best keep on going.God Bless, Adeline

Leave a Comment

Looking for even more photos and recipes?
Pre-order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and lots of scenic pictures of Italy taken by Mary Ann on her travels through the years.

Pre-order using this link and receive a signed book plate with your order.

Release date: November 1, 2018