Think making your own pasta is impossible? Donatella Arpaia shares a recipe that’s simple! Create delicious cavatelli and dress it up with tomatoes, basil, smoked mozzarella and crushed red pepper.
Recipe: Homemade cavatelli (on this page) Recipe: Cavatelli alla Norma (on this page) Recipe: Cavatelli with roasted cauliflower and bacon (on this page)Place the semolina and all-purpose flour and the salt in a mound on wooden board, make a well and slowly add water and incorporate with a fork.
On a lightly floured surface, knead the dough until it is smooth and elastic, about 5-8 minutes.
Line 2 large jelly-roll pans with clean dry dish cloths or napkins. Dust the cloths lightly with flour. Cut the semolina dough into 8 pieces. Take 1 piece and keep the remaining pieces covered with an inverted bowl as you work. On a lightly floured board or countertop, roll the piece into a long rope about 1/2-inch thick. Cut the rope into 1/2-inch lengths. Hold a dull-bladed knife with a rounded tip in one hand with your index finger pressed against the blade of the knife. Flatten each piece of dough, dragging it slightly so that the dough curls around the tip of the knife to form a shell shape.
Place the cavatelli to dry in a single layer on the prepared pans while you continue with the remaining dough.
Makes 1 pound of dough
Salt eggplant and let drain.
Cook pasta in a large pot of salted water until al dente, according to package instructions. Drain pasta; return to pot.
Heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook for a few minutes.
Add eggplant to skillet and cook until eggplant is golden and begins to release juices, about 5 minutes. Remove eggplant with slotted spoon and place on paper towel.
Add can of tomatoes and cook, stirring, until softened, about 5 minutes. Add half of basil, let simmer for 15 minutes.
Toss sauce and basil with pasta. Top each serving with smoked mozzarella and garnish with more basil.
Makes 4 to 6 servings
Preheat the oven to 500 degrees F.
Combine the cauliflower with 2 tablespoons of olive oil in a baking dish and toss to coat. Season with salt and pepper, then drizzle all over with the chicken broth. Roast about 15 minutes, until golden and tender.
Bring a very large pot of generously salted water to a boil. Cook the bacon in the remaining 3 tablespoons of olive oil in a heavy-bottomed pot until golden. Add the garlic and cook for 30 seconds more. Add the white wine, 1 teaspoon of salt, and plenty of pepper. Bring to a simmer, then remove from the heat.
Cook the pasta according to package directions until al dente. When the pasta is ready, use a spider to lift it out of the water and transfer to the bacon mixture, allowing the water dripping from the pasta to fall into the pot. Add the roasted cauliflower and enough of the reserved pasta water to make a light sauce. Raise the heat to high, toss well, add the pecorino and parsley and toss again. Serve warm.
Makes 4 to 6 servings
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