Homemade Cavatelli
Ingredients
Pasta Dough
-
160
g
water
-
300
g
semolina flour, “00” flour, or a combination of the two
-
4
g
fine grain sea salt
-
½
teaspoon
ground turmeric (optional)
-
½
teaspoon
freshly ground black pepper (optional)
Roasted Vegetables
-
1
medium
yellow beet, peeled, cut ½-inch cubes
-
1
small head
cauliflower florets
-
1
medium
delicate squash, halved lengthwise and deseeded
-
to taste
extra-virgin olive oil
-
½
cup
freshly grated Parmesan cheese
To Serve
-
to taste
sliced scallions
-
to taste
lemon zest
-
to taste
lemon juice
Instructions
- Preheat the oven to 400°F.
- Combine flour, water, and salt in a large bowl; add turmeric and black pepper if using, and stir until combined.
- Knead the dough in the bowl for 7-10 minutes until smooth and elastic, adjusting water or flour as needed.
- Form the dough into a ball, wrap it, and let it rest for 30 minutes.
- Roll the dough to ¼-inch thickness, cut into strips, and shape using a cavatelli maker or by hand.
- Spread the shaped pasta on a baking sheet, dust with flour, and refrigerate or freeze until ready to cook.
- Bring salted water to a boil and cook the cavatelli for 2-3 minutes until they float; drain, reserving some pasta water.
- Roast the vegetables on a baking sheet with olive oil and salt for about 30 minutes until golden.
- Combine the cooked cavatelli with reserved pasta water, most of the Parmesan, and the roasted vegetables; toss well and serve topped with remaining Parmesan, scallions, and lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
417
Total fat
11g
Total carbohydrates
63g
Total protein
15g
Sodium
0mg
Cholesterol
0mg
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