Homemade Cavatelli!

Last day of winter break before going back to work tomorrow, so what better way to spend part of it than making homemade fresh pasta, Cavatelli to be exact!  My absolute favorite!   It’s very similar to a (potato) gnocchi, but made with ricotta cheese, and instead of little dumplings, the dough is rolled into little shells.  I posted this very easy (3 ingredients) recipe  a while back, and today’s updated post shows the same pasta made with my very vintage hand-crank Cavatelli machine.  The previous post, Sunday Cooking, shows a picture of hand-rolled pasta shells.  A little more free-form than these more uniform shells, but either way, they’re great!  (If you do get your hands on a machine, it’s even more important to have very dry and well-floured dough so it doesn’t get stuck in the machine!  Thanks, Dad, for that in-the-moment advice!)  It’s a good idea to lay them in a single layer on a sheet pan to freeze so they don’t stick together when put in a freezer bag for storage.  Take them right from the freezer into a pot of boiling salted water for 4-6 minutes.  They’ll float to the top when ready!  Buon Appetito!

Picture of fresh pastaCavatelli

Picture of vintage pasta makerCavatelli Machine

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4 Comments on “Homemade Cavatelli!”

  1. Monica Sanford says:

    Hey Joe! What’s your favorite sauce with cavatelli?

    • I typically use a homemade tomato sauce, but these will be great with whatever sauce you usually pair with any pasta dish. I’ve also used Cavatelli with a broccoli rabe/sausage dish (with a chicken stock broth) that you can find on my blog. I’ve had them with pesto, too!

  2. Sylvia says:

    You da best, Joe!

    Sent from my iPhone

    >

  3. laurenperezkitchen says:

    Very Cool


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