Cavatelli & Parmasen Sauce Recipe

Make dough

On a clean work surface or large bowl, combine all-purpose flour, semolina flour and 1 tsp fine salt. Make a well in the center and add the egg (if using), 1 tablespoon olive oil and 3–4 tablespoons cold water. Using a fork, gradually incorporate flour into the liquid until a shaggy dough forms. If not using egg, mix 3–4 tablespoons water with the oil. Adjust with additional water, 1 tsp at a time, until the dough holds together without being sticky.

Knead and rest

Knead the dough for 6–8 minutes until smooth and slightly elastic. Form into a ball, wrap tightly in plastic wrap and let rest at room temperature for 20–30 minutes. Resting relaxes the gluten and makes shaping easier.

Shape cavatelli

Divide dough into 4 pieces. Keep unused pieces covered. Roll one piece into a log about 3/4 inch (2 cm) in diameter. Cut the log into 1/2-inch (1–1.5 cm) pieces. To form traditional cavatelli: take each piece, press and drag it across a floured gnocchi board or the back of a fork with your thumb so it curls into a small shell with a hollow. Lightly dust shaped cavatelli with semolina or flour and place on a single-layer tray.

Prep cheese and aromatics

Grate the Parmigiano-Reggiano and Pecorino finely so they melt smoothly. Mince or finely grate the garlic and finely chop the parsley. Zest the lemon and set aside.

Gently infuse cream

In a medium saucepan over low heat, melt 3 tablespoons unsalted butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Pour in 1 1/4 cups heavy cream and warm over low heat until it begins to steam and small bubbles form at the edge (do not boil). Stir occasionally, letting the garlic infuse the cream for 3–4 minutes.

Finish sauce with cheese

Remove the cream from direct heat. Add about half of the grated Parmigiano-Reggiano and all of the Pecorino (if using). Whisk gently until the cheese melts into a smooth sauce. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta cooking water a few tablespoons at a time until you reach a silky consistency that will coat the pasta. Season with 1/2 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper and the lemon zest. Taste and adjust seasoning.

Emulsify and finish

Return the pan to very low heat and whisk for 30–60 seconds to fully combine, then remove from heat. Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon extra-virgin olive oil. Keep the sauce warm while you cook the pasta.

Boil pasta

Bring a large pot of water to a rolling boil and add 2 tablespoons kosher salt. Add the shaped cavatelli to the boiling water in batches (do not overcrowd). Fresh cavatelli will cook quickly — about 2–4 minutes — and will float when done. Stir gently to prevent sticking. Reserve at least 1/2 cup of the pasta cooking water before draining.

Combine pasta and sauce

Transfer drained cavatelli directly to the warm Parmesan sauce (use tongs or a slotted spoon). Toss gently to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time, tossing until the sauce clings to the cavatelli with a silky sheen. Taste and adjust salt or pepper as needed.

Plate and serve

Portion the cavatelli into warmed bowls. Sprinkle with the remaining grated Parmigiano-Reggiano and an extra grind of black pepper. Garnish with the remaining chopped parsley and an additional pinch of lemon zest if desired. Serve immediately.