Cavatelli With Broccoli Recipe

Make the dough

On a clean work surface or in a large bowl combine the all-purpose flour, semolina flour, and fine salt. Make a well in the center. Add the warm water and 1 tablespoon olive oil into the well. Using a fork or your fingers, gradually incorporate the flour into the liquid until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. If the dough is too dry, add up to 2 tablespoons extra water, 1 teaspoon at a time. If too sticky, dust lightly with flour. Form into a ball, wrap in plastic or a bowl cover, and rest at room temperature for 30 minutes.

Shape cavatelli

Divide the rested dough into 4 pieces. Keep unused pieces covered. Roll one piece into a 3/4-inch diameter rope. Cut the rope into 3/4-inch segments. To form cavatelli: press each segment with the tines of a fork or the back of a knife and roll it slightly to create a hollow/indentation, or press and drag the piece across a gnocchi board to make ridges. Repeat with remaining dough. Dust lightly with semolina to avoid sticking.

Prep broccoli and garlic

Bring a large pot of salted water (about 4–5 quarts) to a boil. Reserve 1 cup of the hot water for the sauce (pour into a measuring cup). Blanch the broccoli florets in the boiling water for 2 minutes until bright green and slightly tender. Use a slotted spoon to transfer broccoli to a bowl of ice water to stop cooking. After 1–2 minutes, drain and set aside. Keep the pot of boiling water for cooking the cavatelli.

Sauté aromatics

While dough rests or after shaping cavatelli, heat 4 tablespoons olive oil in a large wide skillet over medium heat. Add thinly sliced garlic and red pepper flakes. Cook gently for 1–1.5 minutes until fragrant and the garlic is just beginning to turn pale golden (do not let it burn).

Cook broccoli in skillet

Add the blanched broccoli to the skillet. Increase heat to medium-high and toss to coat in the garlic oil. Sauté for 3–4 minutes, breaking up some florets with the back of a spoon so there are small pieces to cling to the pasta. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add lemon zest and lemon juice and toss to combine.

Cook cavatelli

Return the large pot of salted boiling water to a simmer. Add cavatelli in batches (do not overcrowd). Fresh cavatelli will cook quickly, about 2–4 minutes depending on thickness; they’re done when they float and are tender but still have a slight bite. Scoop cooked cavatelli directly into the skillet with a slotted spoon, reserving some cooking water if any additional is needed.

Finish pasta with sauce

Once most of the cavatelli are in the skillet, add about 1/2 to 1 cup reserved pasta cooking water (or the reserved hot water) to loosen the sauce. Toss gently over medium heat for 1–2 minutes so pasta absorbs sauce and broccoli and cheese begin to emulsify the liquid. Stir in 3/4 cup grated Pecorino (reserve a small amount for serving). If the sauce seems dry, add additional cooking water, 1–2 tablespoons at a time, until you get a glossy coating that clings to the cavatelli. Taste and adjust seasoning with salt, pepper, and a final squeeze of lemon if desired.

Plate the cavatelli divided among bowls. Drizzle each serving with 1/2 tablespoon extra-virgin olive oil, sprinkle the remaining grated cheese and toasted breadcrumbs if using, and finish with an extra pinch of red pepper flakes or lemon zest if desired.

Serve immediately while hot.