Best Potato Cavatelli Recipes

POTATO CAVATELLI

Potato Cavatelli image

These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.

Provided by Kim Severson

Categories dinner, lunch, dumplings, pastas, appetizer, main course

Time 45m

Yield 6 servings as a first course, 4 as a main course

Number Of Ingredients 7

Ingredients

2 large russet potatoes
1 tablespoon butter
1/4 cup milk
1/4 cup neutral oil, like canola
1 teaspoon kosher salt
4 eggs
3 cups flour/450 grams, plus more for rolling

Steps:

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)
Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 11 grams, Carbohydrate 71 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams

AUTHENTIC HOMEMADE CAVATELLI

Authentic Homemade Cavatelli image

I remember when I was a little girl my mom making fresh pasta. I remember sitting at the table with the pasta machine or just using our hands to make the pasta. My mom has this piece of wood shaped in a square that we use to roll out the bread, pasta or any pastry we have to make by hand. It's our family board and I believe it is older than me. I would sit down with my mom and help her make what we needed to make and one of them being cavatelli. An easy noodle recipe to make and the great cute technique ti make them almost an elongated shell shape. Kick the the dough with our fingers and making so many noodles. This is the first time I made them by myself. Without the board and my mom at her house. So I was up for the challenge myself and I share it with you. Cavatelli is one of my favorite noodles and I love them freshly made. So smooth and just like a little dumpling, they are great with any sauce and can substitute any noodle in any dish.

Provided by Annamaria Settanni McDonald @ArtByASM

Categories Pasta

Number Of Ingredients 5

Ingredients

16 ounce(s) whole milk ricotta
2 - eggs
- pinch of salt
2 1/2 cup(s) all purpose flour
- extra flour to coat surface to roll noodles

Steps:

Put 2 1/2 cups of the flour into a bowl and make a well in the middle.
Add 2 eggs and the ricotta cheese and incorporate the flour into the eggs and cheese.
Knead the dough until a soft not sticky dough is formed.
Cover the dough in plastic wrap and let rest for at least 30 minutes or overnight.
Roll out on board using more flour not to stick, and make long ropes. Cut into one inch piece. Onto floured board with index finger and middle finger roll each piece towards you to get the roll of that thin center cavatelli.
To cook, boil lightly salted water in a pan and place cavatelli in boiling water. Cavatelli is cooked when they float to the top.
To freeze, lightly flour noodles and place on cookie sheet and place in freezer until noodles are frozen. Place noodles in freezer bag and store until ready to use. When cooked, serve with your favorite sauce, in this picture I made a Chicken Broccoli Alfredo Sauce.