Happy International Women’s Day!
Cheers to all the amazing women out there who makes the world a warmer, more loving place!
We wear so many hats and do so many different things at the same time (kind of like our computer screen with multiple windows open – my phone has over 200 open right now!) that we usually forget about the most important person to care for – ourselves!
If we do not take care of ourselves, we won’t be able to care for others. It’s just how it is. It took me long time to admit that but right now, recovering from yet another surgery, it is undeniably true.
So today, I’m giving myself a pass….for a little ME time, I dragged out my pasta board, some semolina, and some flour to make one of my favorite food – pasta!
I recently got a cavatelli maker so it’s also the perfect chance to play with it!
Now, if you do not have one, don’t worry! You can use a fork, face down, and roll the dough up the tines to shape. Or if you have a gnocchi board, feel free to use that! Use the same motion in shaping as with the fork. I even saw a video where an Italian grandma used the bottom of a basket to shape this pasta. The basket bottom looked very much like a sushi mat to me, so you totally can use that too! Make do with what you have!
Ingredients for the Cavatelli:
1 1/3 cups semolina flour
1 3/4 cups 00 or all purpose flour
1/4 teaspoon sea salt
1 cup water
Ingredients for the Tomato sauce:
1/4 cup olive oil
4 cloves garlic, minced
1 28oz can crushed tomatoes
1 14.5 oz can diced tomatoes
3-4 bay leaves
Salt and pepper to taste
Ingredients for serving:
Handful of basil leaves, torn
2-4 balls of burrata
Olive oil
Salt
To make the Cavatelli:
1. In a medium bowl, mix semolina, flour, and salt with water until it forms a ball. Transfer to a clean surface and knead until smooth, about 10 minutes. You can also make this dough in a food processor, a stand mixer, or a thermomix.
2. Cover dough with a bowl and let rest for about 30 minutes to rest the gluten and allow the flour to absorb the water.
3. Cut the dough into about 10 or so manageable pieces. Take one and cover the rest with the bowl to prevent it from drying out. You want the dough supple to make it easier to shape.
4. On a clean surface, roll out the dough into a rope about the size of your finger.
Notice the inverted bowl in the photo below? That is where the rest of the pasta dough is hiding.
If using a cavatelli maker: securely attach the maker to the table and feed the dough through the machine, turning the hand crank to cut and shape the pasta. Dust the pasta with flour as needed.
If you do not have a cavatelli maker: cut the rope into marble sized pieces and shape each one by using an over turned fork (or a gnocchi board, or a basket, or a sushi mat) and pressing and rolling the dough balls up over the tines. Dust the pasta with flour as needed.
5. Repeat until all the dough is used up.
To make the tomato sauce:
1. Heat up a saucepan and add the olive oil and garlic. Let the garlic turn fragrant and golden.
2. Add the tomatoes and bay leaves. Add salt and pepper to taste.
3. Cover and simmer 10 – 15 minutes.
To cook the pasta:
1. Bring water to a boil in a large saucepan. Add a generous amount of salt.
2.Add the pasta by handfuls and stir the water occasionally to prevent the pasta from sticking.
3. Boil the pasta until done to your desired texture, about 5-10 minutes.
4. Drain the pasta, saving some pasta water. Transfer pasta to the tomato sauce. Mix well. (You can also serve the sauce over the pasta if you prefer)
5. Add some pasta water if needed to thin out the sauce.
6. Serve pasta with torn basil leaves. Place a ball of burrata on top, cut in half and drizzle with olive oil and sprinkle with a little salt.
7. Enjoy!