A simple handmade pasta shaping and making dish. Cavatelli combined with a cherry tomato sauce that’s using up the basic ingredients. Served with a dollop of ricotta and pesto for extra flavour. Lemon zest to complete the dish.

Serving 1 Person 

Cavatelli:

  • 80g x Semolina flour (plus extra for dusting)
  • 55g x Boiling hot water (rest the dough for 15-20 mins)

Cherry tomato sauce:

  • 1 x small Onion/shallot
  • 1/2 x tsp Garlic puree (1 small garlic clove chopped)
  • 1 x tsp Tomato puree
  • 8 x Cherry tomatoes
  • 1/2 x a cup of water (to combine sauce)
  • salt & pepper to season
  • vegetable oil

(vegan – minus the ricotta & pesto)

Toppings:

Preparation method

  1. Place the semolina flour into a mixing bowl. Add the kettle boiled water. Stir with a knife to combine into a dough ball.
  2. Knead the dough for around 10-15mins until the dough turns into a soft smooth elasticity texture. Shape the dough into a long rope. Around 1. 5cm- 2cm thickness. Cover with a cloth and set aside to rest for 15-20mins.
  3. Uncover the dough. Cut the dough in half. Roll each half out a bit thinner. Cut both of the dough shapes in half again and roll out thinner.
  4. Dust the board with semolina flour. Using a cutlery knife cut all the dough into 1cm squares. Using your thumb, press  in the centre of the cavatelli shape, pressing/pushing down on the dough whilst moving your thumb downwards to shape the wave curl.
  5. Place the finished pieces on a lightly floured tray to prevent the pieces from sticking      together.

This takes some practice but once you adjust to the knack of the process, it will become very easy. If the dough begins to stick to your fingers/ thumb dust some semolina flour on top of the dough/ board to prevent it.

Cooking method

  1. Preheat two hobs/stovetops to a medium/high heat. Boil the kettle. Add the water to a saucepan and place on the hob. Season with salt.
  2. Add the cavatelli to the boiling hot water. Cook al dente.
  3. Place a frying pan on the hob. Lightly drizzle some oil. Dice an onion and add to the heated pan. Add the garlic and tomato puree into the pan. Stir.
  4. Slice the cherry tomatoes in half and add to the frying pan. Stir. Add half a cup of cold water to the pan. Reduce until the consistency turns into a thicker sauce.
  5. Once al dente, drain the cavatelli and add to the tomato sauce pan. Coat the cavatelli with the sauce. Serve and garnish with pesto, a dollop of ricotta and lemon zest. Season.