Learning a New Pasta by Hand
Fresh pasta has become one of my favorite things to make, but cavatelli was new to me.
After a memorable meal at La Notte in Oak Park IL, I couldn’t stop thinking about the hand rolled cavatelli. Once I was back home in Luxembourg, I decided it was time to learn how to make it myself.
The dough couldn’t be much simpler – just semolina and water – but like most simple recipes, it took a little practice to get the feel right. After a few adjustments, the dough came together and before long I had trays of little cavatelli ready for the pot.
Making the Cavatelli
This was my first attempt, and I learned pretty quickly that European semolina behaves differently than many American recipes assume.
Semolina and water are all you need, but getting the dough to the right consistency takes a little patience. I learned pretty quickly that European semolina absorbed water differently than the recipes I was following, so I adjusted as I went.
Once the dough was ready, rolling the pasta became almost relaxing. Piece by piece, the tray slowly filled with cavatelli.
Dinner
I served the cavatelli with sausage, lightly browned garlic, and a cacio e pepe-style pecorino emulsion inspired by Roads to Rome. It wasn’t exactly the same dish I enjoyed at La Notte, but it reminded me why I wanted to learn to make it in the first place.
What I Learned
- Sometimes the simplest doughs take the most practice.
- European semolina behaves differently than American semolina.
- Making pasta by hand is slow, but that’s part of the fun.
- One memorable meal can inspire an afternoon in the kitchen.
Liz 'N Lux 