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Ingredients
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Cavatelli and Bolognese
Method
Preparation and Cooking
- 1
Making the Cavatelli
In a mixing bowl, combine all-purpose flour, semolina flour, and a pinch of salt. Make a well in the center and add the egg and water. Gradually mix the flour into the egg until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Cover with a cloth and let it rest for 30 minutes.
- 2
Shaping the Cavatelli
After resting, divide the dough into smaller portions. Roll each portion into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. Using your thumb, press down on each piece to create the classic cavatelli shape. Place on a floured surface and let dry slightly.
- 3
Making the Lamb Bolognese
In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery, sautéing until softened (about 5 minutes). Add garlic and sauté for another minute. Stir in the ground lamb and cook until browned, breaking it up with a spoon.
- 4
- 5
Cooking the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli and cook for 3-4 minutes, until they float to the surface. Drain and add to the Bolognese sauce. Toss to combine.
- 6
Serving
Serve the cavatelli topped with grated Parmesan Reggiano.
