A double helping of cavatelli and tagliolini pasta from Calabria! | Pasta Grannies
Ada makes cavatelli with porcini mushrooms, while friend Nunzia makes tagliolini with chickpeas. Both are delicious and an example of how, if you have great ingredients, recipes should be simple.
Big thanks to the Centro Sociale Anziani Don Francesco Leone of Mormanno, and its President Caterina Regina, for hosting us.
For the recipes':
Cavatelli dough is 200g semolina flour, 100g 00 flour, 150ml water
Mushroom: 3 garlic cloves, sliced, 15g parsley, chopped, 1/2 teaspoon salt, 750g porcini mushrooms, or 750g ordinary mushrooms and a tablespoon of dried porcini, soaked in hot water, then minced.
Tagliolini dough is 200g each of semolina and 00 flour, 2 eggs and around 80ml water.
400g cooked chickpeas are fried with garlic, 1 teaspoon oregano, 2 teaspoons of sweet paprika, and you could also add some peperoncino/chilli if you wanted.
TIA LISA'S: Homemade Ricotta Cavatelli! (Recipe in description)
Hand rolled, homemade pasta! OK guys, YES this was a lot of work and definitely took a long time to make (thank goodness for time speeding up videos in editing) but it was fun to do and turned out pretty well for our first time ever making homemade pasta! He loved the fact we got to make the pasta right on the table! Make sure you have a couple of hours of time before you attempt this yummy recipe! Thanks Tia Lisa for being our friend and sharing your yummy recipe!
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Recipe:
Homemade Ricotta Cavatelli
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Ingredients: .
3 cups flour .(or 2 1/2 cups whole wheat flour...that's what we used)
1 (16 oz.) container ricotta patted dry with a cheesecloth to take out some excess moisture
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2 extra large/jumbo OR 3 med/large eggs .
Have the bag/container of flour available to sprinkle some extra on your board and ball of dough throughout the process
Directions: .
Hand Rolled
1) Pour the three cups of flour into a pile on a clean surface (counter or cutting board) 2) In a separate bowl, mix your ricotta and eggs until they are completely incorporated 3) Use your fingers or a spoon to create a well in the middle of the flour
4) Using about 1/3 of the ricotta mixture at a time, place it in the well. Using a fork, start to swirl towards the edge of the flour incorporating the ingredients
5) Pour another 1/3 of the ricotta mixture in and do the same, incorporating a little more flour, continue to swirl from the middle out
6) Pour the last 1/3 of ricotta mix in the center and mix with the remaining flour
7) Using your hands, start to knead the dough and roll into a ball. If the dough seems too 'tacky' (sticky) or wet, sprinkle some of the extra flour onto your ball of dough and surface about a tablespoon at a time. You don't want the pasta to be too dry either, so gradually use more flour until it just about loses its tackiness.
8) Once rolled into a ball, place an inverted bowl over the top and let it stand at room temperature, under there for about 30 mins
9) After 30 minutes, remove the bowl and cut your dough into four equal pieces. Working with a 1/4 of your dough at a time will be more manageable. Place the bowl over the remaining dough so that it doesn't dry out
10) Take the first piece and roll into a long 'rope' about a 1/4 inch thick. Once the 'rope' is evenly rolled out from end to end, take a butter knife and cut it into pieces 1 inch long. Continue the same with the remaining dough
11) Take each 1 inch long piece and with the index finger and thumb on one hand, lightly press down and roll the dough in your fingers using your thumb to 'pull' up on side and let it fold over. Take your thumb and 'pull' up the other side until it folds over too
12) Bring a pot of salted water to a boil, and then place the fresh pasta in to cook for about 3 minutes and 30 seconds (for al dente). They should float to the top. Remove and drain
13) Place an individual serving in a bowl and add your favorite pasta sauce, meat gravy or my personal favorite, pesto. My pesto recipe can be found on a previous pesto post...which I'll add here.
14) Enjoy!!!
In a Stand Mixer:
1) Using the dough hook, place ricotta and eggs into the mixing bowl. Mix on low until blended
2) Add the flour one cup at a time until you have a ball of dough. It may be tacky at this point, so place on a floured surface
3) Continue from #7 above.
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NOTE: Rolling out your cavatelli a piece at a time by hand can take practice, but remember, it's perfectly okay for your pasta to not look perfect! It will STILL taste good!
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TIP: If you find rolling the individual cavatelli to be difficult, you can also roll the dough into a 'rope' about 1/2 inch thick and simply cut rectangular 1 inch pieces. These rectangular 'pillows' of dough are now ricotta gnocchi ????
~Tia Lisa
Pasta Dough (water based)
How to make and knead pasta dough for unfilled hand shapes: cavatelli, orecchiette, trofie, and pici. This dough uses only flour, water, and salt. No eggs. This video shows both the well and the food processor methods.
In 2020, I improved this recipe and made a new video:
Here is a shaping video:
Perfect Pasta Dough with Gennaro
Jamie Oliver's pal and Italian food guru Gennaro shows you how to make perfect pasta dough. Loads more videos, tips, features and recipes at JamieOliver.com.
For more nutrition info, click here:
The LEGENDARY Cavatelli Pasta I Can’t Stop Eating
This legendary Cavatelli pasta is one of my favorite pastas ever but evertime I order it out, its too damn salty, the sausage is in these huge chunks and its usually dry. Lets solve for all those so you’ll never want to order this out again.
Recipes:
Legendary Cavatelli Broccoli and Sausage
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Chef Frank makes Cavatelli
Handmade pasta is a passion of mine. I'm doing a small part to preserve this dying art. Cavatelli is easy to make & goes well with so many sauces. I hope you give it a try.
Film, Editing & Production: Karen & Frank Proto
Original music by: Max Ludlow & Brandon Schock
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Kitchen-
00 flour:
Gnocchi Board:
Cavatelli machine:
Bowl scraper:
Wooden spoon:
Terra cotta bowls:
Mixing bowls:
Spider:
Sauce pot:
Pepper cannon:
Measuring cup:
Kitchen towels:
Induction cooktop:
Butane cooktop:
Butane:
Filming, lighting, sound-
Dji Osmo 4:
Camera:
Microphone transmitter:
Microphone:
Studio lights:
Tripod:
C-stand:
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for the Cavatelli
8 oz/226 g whole milk ricotta
1 egg
1/2-3/4 #/226-340 g 00flour
salt