CAVATELLI PASTA RECIPE
This is an eggless pasta which uses just two ingredients and can be made in not much more than an hour plus you won't need any special equipment.
Provided by Marcellina
Categories Main Course Pasta
Time 55m
Number Of Ingredients 3
Steps:
- Place the semolina flour on a work surface, make a well in the middle and sprinkle with salt.
- Add most of water into the well in the centre of the flour.
- Start combining water with the flour using your fingers or a fork. Pulling in the flour and forming a dough. Add more water if needed. The dough should feel soft and supple, a bit like playdough.
- Knead well for 5-10 minutes until smooth and elastic then form into a ball.
- Wrap with plastic and set aside for 30 minutes to rest.
- After 30 minutes, cut off ¼ of the dough. Rewrap the remaining dough.
- Roll the cut off portion of dough into a sausage shape. You shouldn't need any extra semolina/flour but if you do, use it sparingly.
- Continue rolling until you have a long rope about ½ inch ( or approx 1cm) in diameter. It may be easier to cut it in half and keep rolling to achieve this thickness.
- Cut the rope into ¾-1 inch (2-2.5cm) lengths.
- Using two fingers (the index and the middle finger), press firmly onto each piece of dough and drag towards you creating a curl and an indentation.
- Place in a single layer and not touching on parchment (baking) paper that has been dusted with semolina/flour.
- Repeat with remaining dough.
- Cook pasta in a large pot of salted boiling water for 8-10 minutes. This will depend on the size of the cavatelli. Taste after 5 minutes and cook longer if needed. Cooking may be even longer than 10 minutes if you have made larger cavatelli.
- Serve with your favorite sauce.
Nutrition Facts : Calories 403 kcal, Carbohydrate 82 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 392 mg, Fiber 4 g, ServingSize 1 serving
CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
- Bring a large pot of generously salted water to a boil.
- Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
- Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
- Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
CAVATELLI WITH ASPARAGUS
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
- Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.
- Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.
CAVATELLI WITH MUSHROOM BUTTER SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
- Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
- Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
- Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
- Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
- Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
- To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.
CAVATELLI WITH CUTTLEFISH, SPRING ONION, AND LEMON
This is a great dish to bridge the end of winter with the beginning of spring. The bite of the garlic and chile is balanced by the mild flavor of spring's first onions. Long, oblong, and pretty, spring onions are the first indication to me that fresh garbanzos and nettles are on the way, signaling the end of butternut squash and other winter vegetables. If you can't find cuttlefish, you may use fresh calamari instead, though the cavatelli is a nice balance for the size and texture of the cuttlefish.
Yield serves 4
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil, add the pasta, and cook 1 minute less than the package instructions say, or until al dente.
- Combine the onions, garlic, chile flakes, and oil in a saucepan over medium heat. Cook until the onions and garlic are soft but not colored, 2 to 3 minutes. Add the cuttlefish-take care that nothing burns or brown-and cook just until cooked through, probably about 1 minute. Add salt and pepper to taste. Drain the pasta and add to the pan, tossing to combine and heat the pasta through. Add the parsley and toss. Drizzle with olive oil and sprinkle the zest over the top.
HOMEMADE CAVATELLI
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 1h10m
Number Of Ingredients 4
Steps:
- Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
- Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
- Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)
More about "cavatelli with cuttlefish spring onion and lemon recipes"
13 BEST CAVATELLI RECIPES (EASY PASTA DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Feb 1, 2023Category Recipe Roundup
- Homemade Cavatelli Pasta. Homemade cavatelli pasta will bring your dinner table to a whole new level! This delicious recipe is easy to make, and after one bite, you’ll see why it’s hard to resist.
- Ricotta Cavatelli. Ricotta cavatelli is a pasta dish that’s sure to satisfy even the most discriminating tastebuds. Blending a mixture of ricotta cheese, flour, and water creates the perfect dough for pillowy, fluffy pieces of pasta.
- Summer Cavatelli with Corn, Tomatoes, and Zucchini. If you’re looking for a delicious summer meal, this saucy dish is sure to impress you. The sweetness of the veggies combined with the zingy garlic flavor brings out the best in each ingredient.
- Authentic Cavatelli and Broccoli. With its unique chewy texture and subtly tasty flavor, this authentic recipe is comfort food like no other! The perfect combination of the nutty-sweet taste of broccoli and the lightly salted cavatelli pasta make this dish an unforgettable delight.
- Baked Homemade Cavatelli. One bite of this amazing and super easy recipe, and you’ll be convinced that this dish belongs in gourmet cookbooks. The creamy texture of the ricotta contrasts nicely with the chewiness of the pasta shells, creating a match made in culinary heaven.
HOMEMADE CAVATELLI PASTA - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (1)Calories 254 per servingCategory Pasta
CAVATELLI WITH SARDINIAN MEAT SAUCE - FOOD & WINE
From foodandwine.com
CAVATELLI PASTA WITH SPRING PEAS AND PANCETTA RECIPE
From reluctantgourmet.com
ETHAN STOWELL'S NEW ITALIAN KITCHEN - APPLE BOOKS
From books.apple.com
CAVATELLI WITH ASPARAGUS, GREEN ONIONS AND LEMON-HERB-PISTACHIO …
From rachaelrayshow.com
RECIPES FROM ETHAN STOWELL'S NEW ITALIAN KITCHEN BY ETHAN ... - SCRIBD
From scribd.com
CAVATELLI WITH CUTTLEFISH AND BROAD BEANS RECIPE | OREEGANO
From oreegano.com
FRESH CAVATELLI WITH GARLIC TOMATO SAUCE RECIPE - REAL SIMPLE
From realsimple.com
CAVATELLI WITH GRILLED ASPARAGUS, GREEN ONIONS AND LEMON-HERB …
From rachaelray.com
CAVATELLI WITH CUTTLEFISH, SPRING ONION, AND LEMON RECIPE - EAT YOUR …
From eatyourbooks.com
BEST CAVATELLI WITH PEPPERONI SAUCE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SAUSAGE CAVATELLI PASTA RECIPE | JAMIE OLIVER RECIPE
From jamieoliver.com
HOMEMADE CAVATELLI: THE ORIGINAL ITALIAN RECIPE
From lacucinaitaliana.com
CAVATELLI WITH LEMON BUTTER AND SAGE FROM CHEF MICHAEL SYMON
From youtube.com
HOMEMADE CAVATELLI - 101 COOKBOOKS
From 101cookbooks.com
7 BEST CAVATELLI PASTA RECIPES - PASTA.COM
From pasta.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love