About the Recipe
The cavatelli is homemade and works wonderfully the first time. For the pasta dough, we use the Apulian version without egg but plenty of bite!
Ingredients
Pasta:
2c Semola flour
1/3c pizza flour
approx. 1/4c water
Sauce:
Olive oil
1 chopped clove of garlic
1 finely chopped small onion
dried chili pepper
1 handful of cherry tomatoes
1 small jar of tomatoe sauce
salt pepper
sliced pecorino
rocket
Preparation
Mix the two types of flour together, make a well in the middle of the maond of flour and pour 2/3 of the water into the well. Work in the flour with a fork and then knead into a dough with both hands. If the dough is too dry or crumbly, add more water in small amounts and work in. You don't need as much water as you might think at first, kneading gives the dough its homogeneity. Wrap in cling film and leave to rest for an hour
Then divide the dough into four equal portions and roll them out into sausages. Cut these into slices. Now use the index and the middle fingers of your right hand to grab a slice in the middle and pull it towards you, applying gentle pressure. The pasta rolls over your fingers - ideally. Place the rolled Cavatelli on a floured cloth/tray and leave to rest for a while
For the sauce, heat a little olive oil in a pan and gently fry the onion, garlic and chili. Squeeze the cherry tomatoes into the pan, add the tomato sauce and cook for a few minutes while stirring. Season to taste with salt and pepper
Cook pasta in boiling, salted water for 7-9 minutes, then add it dripping wet to the sauce in the pan, fold in carefully and arrange on plates
Sprinkle with pecorino and rocket