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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Garden Goodness – Fresh Roasted Tomato Sauce

Nothing says summer like fresh veggies from the garden!  When the abundance of cherry/grape tomatoes is too much to eat now or even give away, why not make this quick and easy (1, 2, 3) fresh roasted tomato sauce?  You can enjoy some of it over your favorite pasta today – and freeze in small containers to enjoy when you’re yearning for a taste of summer!

  1. Wash and dry (remove stems) cherry/grape tomatoes
  2. Toss with olive oil, kosher salt, and fresh ground black pepper on a sheet pan – roast at 400F for 30-40 minutes until the tomatoes start to caramelize and the juices escape onto the pan.  Cool slightly after removing from oven.
  3. Blend in food processor, little by little, along with a couple of garlic cloves, a handful of Italian parsley, a few tablespoons of olive oil, and more kosher salt and fresh ground black pepper to taste.

That’s it!  Enjoy over your favorite pasta and bite into summer goodness!

Truly is as easy as 1, 2, 3 – and 4 – Buon Appetito!

Bowl of Fresh Picked Heirloom Tomatoes

Fresh Picked Heirloom (Cherry) Tomatoes

Sheet Pan of Roasted Heirloom Tomatoes

Roasted Heirloom (Cherry) Tomatoes

Picture of Roasted Heirloom (Cherry) Tomato Sauce

Roasted Heirloom (Cherry) Tomato Sauce

Picture of spaghetti with fresh roasted tomato sauce

Voila!