ABOUT THE RECIPE
Made from three simple ingredients... flour, lukewarm water, and a pinch of salt, Cavatelli pasta is considered to be one of the oldest types of pasta.
Cavatelli has an elongated shape with a hollow cavity made by pressing one’s fingers into small pieces of pasta and is very popular amongst several southern regions of Italy.
INGREDIENTS
For the Cavatelli Pasta
2 cups (250 g) semola rimacinata flour
½ cup (120 ml) lukewarm water
For the Spinach Pesto
2 cups (60 g) fresh spinach, packed
1 small garlic clove, minced
2 tablespoons pine nuts
¼ cup (25 g) grated Parmesan cheese
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Preparing the Cavatelli
Mix semolina flour in a large bowl. Make a well in the center.
Pour water into the well a little at a time, three times, while mixing it with the flour until it becomes a shaggy mass of dough.
Knead it with your hands by flattening the ball, stretching it, and folding the top towards the center. Continue for 10-15 minutes, or until the dough is smooth and bounces back when poked.
Shape the dough into a ball and place it in a bowl covered with plastic wrap or a damp kitchen cloth. Let rest at room temperature for at least 30 minutes before using and up to 2 hours. For a longer rest, wrap the dough in plastic wrap and set aside in the refrigerator.
Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Roll out the dough to make a rope, about ⅓-inch thick.
Cut off small, ⅓-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index or first finger. The two sides will curl inwards, leaving hollow spaces.
Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap the cavatelli or they will stick together.
Preparing the Spinach Pesto
If you prefer a milder, smoother pesto, bring a pot of water to a boil and briefly blanch the spinach for 30 seconds. Drain and immediately transfer to an ice bath to preserve the vibrant green color. Pat dry with a kitchen towel. If using fresh, raw spinach, skip this step.
In a dry pan over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently until golden brown and fragrant. Remove from heat and let cool.
In a food processor or blender, combine the spinach, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse a few times to break everything down.
With the processor running, slowly drizzle in the extra virgin olive oil and lemon juice. Blend until smooth and creamy. If the pesto is too thick, add a tablespoon of water or more olive oil to reach the desired consistency.
Add salt and freshly ground black pepper, adjusting to your preference. Blend once more to incorporate.
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