Cavatelli are a type of pasta typical of southern Italy, in particular of Puglia. They are prepared with semolina flour, just like orecchiette, and the sauce that goes best with them are turnip greens. When it is not in season, you can opt for a sauce of Cherry tomatoes fresh and basil, perhaps completing with a grated ricotta cheese.

Preparation

1

First clean the turnip greens: remove the flower with a knife and leaf through the stems with your hands.
Wash them in plenty of water and bicarbonate the first time, only water the second.

2

Meanwhile, by hand or with a mixer, mix the two types of flour. Gradually add about 80 ml of water and knead until the dough is smooth and not too hard.

3

The mixer with top opening (even the thermomix) is the best way to prepare homemade pasta without problems. Just add water slowly until a loaf is formed.
Let it rest covered for 30 minutes.

4

Then take portions of the dough and give it the shape of a snake one centimeter in diameter. Then cut it into pieces of one centimeter.

5

Now join the index, middle and ring fingers and crush each piece of dough, dragging it towards you until it forms a small hollow, as in the photo.

6

Meanwhile, bring a saucepan with plenty of salted water to a boil and add the turnip greens. Cook for 10 minutes, then lower the pasta.

7

In a pan, heat the oil with the garlic and chilli.

8

When the pasta is ready (it will take about 5 minutes) drain it with a skimmer directly into the pan and sauté a few minutes over high heat. Serve hot, completing to taste with cheese or ricotta cheese.

Historical Notes on Cavatelli

Cavatelli are also called capunti, ceccarucoli, cavatiell, cavateddhi and crusicchi depending on the southern area of ​​Italy in which you are located, from Puglia to Sicilypassing through Molise, Calabria and Campania. The origin is very ancient, and of the poorest populations, the peasant woman exactly. However, in 1200 this type of pasta was also discovered by cooks from noble families who, combining them with lamb and pork, or seasoning them with a sauce based on bacon, peas and broad beans, created a single dish that was usually prepared in the important banquets or on special occasions. From that moment the cavatelli have been considered a “workhorse” of the wealthiest families, so much so that they have become, over time, a real tradition as Sunday dish or on the occasion of the various festivities of the year. It seems that it was Frederick II of Swabia who discovered them, so the popular legend goes, but the versions are many and conflicting. In any case, beyond the authorship of the dish, we know that it is of a unique goodness.

storage

The cavatelli go stored in the refrigerator, for up to 4 days. This particular type of pasta can also be used to freeze keeping in mind that when you put them in the freezer they must be spread out on a tray well spaced from each other so that they do not stick together. This for about an hour, after which you can put them in convenient freezer bags (14-15 per bag). That way they won’t stick together. The cavatelli let them dry can be stored for a maximum of two weeks.

Tips and variations

As the Cavatelli dry they become harder so the cooking time varies depending on the days you have stored them. AND’ a pasta that lends itself to a thousand recipes so you can season them with cherry tomatoes and bottargaor with bacon and pumpkinalso with speck, cream of potatoes and rocket, with sausage and courgette flowers, with cherry tomatoes and ricotta.