Old style Cavatelli with rapini

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Old style Cavatelli with rapini

This old style recipe is prepared by Mamma Angela, my mom. Yes it is the lady on the picture! She shares an old recipe from her village in Molise, Italy. She will demonstrate her way of making traditional, hand made "Cavatelli" and will make us discover this typical Italian recipe she calls "Cavatelli con Rapini". Mamma Angela has been making her “cavatelli” by hand since she is 8 years old. Without a doubt makes her an expert in the process.

Old style Cavatelli with rapini

By Mama Angela Pasta Print
Details
Prep time: 1h30 to 2h + waiting time 30 minutes + drying time 30 minutes
Cooking time: 15 to 20 minutes
Servings or yield: For 3 to 4 people
Difficulty level: Complex
Ingredients
2 bunches rapini
3 cups of water
4 cups of all propose flour
1 egg
½ tablespoon of salt
2 smashed garlic cloves
Extra virgin olive oil

Preparation

In a bowl or on your working area, add flower and make a cavity in it. Break the egg in the center, add salt and wdd water. Whip to amalagamate than work with your hands to blend att ingredients. If necessary, add more water or flour. Work the dough for about 10 to 15 minutes or smooth and firm. Wrap and allow it to rest for 30 minutes.

Meanwhile, cut off ends of rapini. If it is not the season, the rapini are often empty inside at the end of the stem, cut the empty rod with a knife. Cut the rapini in 2 and make a notch in the center of the stem. Soak in cold water, rins, drain and set aside.

After 30 minutes, cut 1/3 of the dough, flour your work area, extend the dough with a regular roller. Use a wooden pastry roller, 4,5 cm of diameter and 50 cm long. If you don’t have one you can use an empty gift-wrapping paper roll, it as to be hard enough. Roll the dough into 3-4mm (1/8 in) thick. Add a bit of flour.

Cut dough  into 1-inch segments and stack in piles. Cut each pile into 1/8 in slices.

Flower you working area and form cavatelli by rolling it with your fingers. Add cavatelli to a f area or  pan and let the dry for about 30 minutes.

Bring a large pot of water (about 12 cups) to boil. When water is boiling, add the rapini and cook for 5 minutes. Add salt to taste.

Add the cavatelli and cook for another 4 to 5 minutes or until "Al dente".

Meanwhile, add olive oil to a small pan with smashed garlic cloves, roast on medium heat until golden brown.

When ready, drain the rapini and cavatelli with a large colander spoon and put in a serving bowl. Add the oil and roasted garlic and serve.

 

Tips, Tricks + Culinary ideas

Tip You can freeze your cavatelli for about 3 month.
Idea Slowly roast some garlic in olive oil until golden brown, add it to your vegetables!

Preparation steps

étapes de préparation

1 - In a bowl or on your working area, add flower and makeake a cavity in the flour. Break the egg in the center.

étapes de préparation

2 - Add salt.

étapes de préparation

3 - Add water.

étapes de préparation

4 - Whip to amalgamate.

étapes de préparation

5 - Work dough using your hands to blend all the ingredients.

étapes de préparation

6 - If necessary, add more water or flour.

étapes de préparation

7 - Work the dough for about 10 to 15 minutes or until smooth and firm.

étapes de préparation

8 - Wrap and allow it to rest for 30 minutes.

étapes de préparation

9 - Meanwhile, cut off ends of rapini. If it is not the season, the rapini are often empty inside at the end of the stem, cut the empty rod with a knife.

étapes de préparation

10 - Cut the rapini in 2 and make a notch in the center of the stem.

étapes de préparation

11 - Soak in cold water, rinse and drain. Put aside

étapes de préparation

12 - After 30 minutes, cut 1/3 of the dough.

étapes de préparation

13 - Add some flour on your work area.

étapes de préparation

14 - Extend the dough with a regular roller.

étapes de préparation

15 - Use a wooden pastry roller, 4,5 cm of diameter and 50 cm long. If you don’t have one you can use an empty gift-wrapping paper roll, it as to be hard enough.

étapes de préparation

16 - Roll the dough into 3-4mm (1/8 in) thick. Add a bit of flour.

étapes de préparation

17 - Cut into 1-inch segments.

étapes de préparation

18 - Stack the segment in piles.

étapes de préparation

19 - Cut each pile into 1/8 in slices.

étapes de préparation

20 - Flower you working area and form cavatelli by rolling it with your fingers.

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21 - Your cavatelli should look like this.

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22 - Add flour to your area or to a pan and let the cavatelli dry for about 30 minutes.

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23 - Bring a large pot of water (about 12 cups) to boil. When water is boiling, add the rapini and cook for 5 minutes. 

étapes de préparation

24 - When the water is boiling, add salt to taste and rapini and cook for 5 minutes. Salt to taste.

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25 - Add the cavatelli and cook for another 4 to 5 minutes or until Al dente.

étapes de préparation

26 - Meanwhile, add olive oil to a small pan.

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27 - Add the smashed garlic cloves, roast until golden brown.

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28 - When ready, drain the rapini and cavatelli with a large colander spoon and put in a serving bowl.

étapes de préparation

29 - dd the oil and roasted garlic and mix and serve.

Pasta