Homemade Cavatelli

I have now made cavatelli twice. Both before my kitchen was fully repaired, and after the Fudgelet was born. Even after my dad and M left, leaving me with less help! The second time, they looked better. I learned to make them a bit smaller and skinnier. But, still not super amazing because, well, I have a baby now. Things get rushed. I only had so much time to make the pasta.

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The pictures you see in this post are from pre-baby, but also pre-whole kitchen. (That’s another story.) I will also be sharing the post-baby version. This one has cheese, sage, and bacon. The bacon is necessary for my meat-loving husband. All pasta must be served with meat. (According to K.)

Directions for Homemade Cavatelli

  • 1/2 cup (8 ounces) Ricotta cheese
  • 1 egg
  • 2 cups flour

Stir together the egg and cheese.

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In a large bowl, place the flour and make a well in the middle. Pour the egg and ricotta into the middle, then gently stir the flour into the wet ingredients with a fork.

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Once combined, knead the dough for 5-10 minutes until a smooth, elastic ball forms. Cover in plastic and let sit at room temperature for 30 minutes.

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Cut the dough into 6-8 equal pieces. Cover all of the pieces except for one. Roll it into a log, then cut off small balls of dough.

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Roll each small ball into a mini-log, then make an indentation along the middle. You can use a butter knife or similar edge to help. Continue with all of the pieces of dough.

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Boil the pasta in salted water for about 8 minutes until al dente. You can also freeze the pasta and boil it from frozen, adding on a couple minutes to the time.

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At this point, feel free to saute the cooked cavatelli with other ingredients. You can cook bacon, mushrooms, etc., then brown the cavatelli in the bacon fat, before stirring all of the ingredients together.

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Broccoli also works as a good throw-in.

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Directions for Homemade Cavatelli (without pictures)

  • 1/2 cup (8 ounces) Ricotta cheese
  • 1 egg
  • 2 cups flour

Stir together the egg and cheese. In a large bowl, place the flour and make a well in the middle. Pour the egg and ricotta into the middle, then gently stir the flour into the wet ingredients with a fork. Once combined, knead the dough for 5-10 minutes until a smooth, elastic ball forms. Cover in plastic and let sit at room temperature for 30 minutes.

Cut the dough into 6-8 equal pieces. Cover all of the pieces except for one. Roll it into a log, then cut off small balls of dough. Roll each small ball into a mini-log, then make an indentation along the middle. You can use a butter knife or similar edge to help. Continue with all of the pieces of dough.

Boil the pasta in salted water for about 8 minutes until al dente. You can also freeze the pasta and boil it from frozen, adding on a couple minutes to the time.

At this point, feel free to saute the cooked cavatelli with other ingredients. You can cook bacon, mushrooms, etc., then brown the cavatelli in the bacon fat, before stirring all of the ingredients together. Broccoli also works as a good throw-in.

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