Handmade Cavatelli Recipe
Lemmo’s cavatelli, Graziano’s Italian sausage, mozzarella, marinara sauce
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Ingredients
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Cavatelli and Sauce
Method
Preparation and Cooking
- 1
Make the Cavatelli Dough
In a large bowl, combine the all-purpose flour, semolina flour, salt, and mix well. Create a well in the center and add the egg and water. Gradually mix the flour into the egg until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Shape the Cavatelli
After resting, divide the dough into small pieces. Roll each piece into a long rope about 1/2 inch thick, then cut into small pieces (about 1 inch). Use a fork to press down on each piece to create the cavatelli shape.
- 4
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli and cook for 3-5 minutes until they float to the top. Drain and set aside.
- 5
Cook the Sausage
In a skillet over medium heat, cook the Graziano’s Italian sausage until browned and cooked through. Drain excess fat.
- 6
Combine with Sauce
Add the marinara sauce to the skillet with the sausage and heat through. Then, add the cooked cavatelli and toss gently to combine.
- 7
Serve
Serve the cavatelli topped with shredded mozzarella cheese, allowing it to melt slightly before serving.
