Store-bought pasta is convenient, we all know that, but this recipe will show you how equally convenient and simply better it is when you make pasta from scratch! And this sauce is equally as simple and easy.
We begin with the pomodoro – or tomato – in Italian. Pomodoro is a tomato-based sauce made with extra virgin olive oil, garlic, red pepper flakes, and fresh basil. It will simmer on the stovetop while you make the fresh pasta.
Our handmade cavatelli is rustic and that’s part of its beauty. The hollow shape of the cavatelli is designed for this sauce as each noodle will be filled with our simple Pomodoro.
Handmade cavatelli is a pasta that the whole family can get involved in making. From rolling out the dough to shaping the pasta, the old adage holds true that “many hands make light work.” So, grab the kids or your friends to help roll and shape the dough that they will soon eat for dinner. There’s something so satisfying about making your own pasta. The effort and care are the secret ingredients that make the meal taste even more delicious.
Cook along side Chef Dom as he takes us thorough a beautiful weeknight meal made with easy ingredients and simple steps.
This recipe is featured in our online cooking class, Handmade Pasta.
Click the link above to watch the step-by-step video of how to make this recipe!
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Handmade Cavatelli Pomodoro
For the cavatelli:
- 2 cups semolina flour
- 2/3 cup warm water
- 1/2 teaspoon salt
For the sauce:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 42 oz. can whole peeled tomatoes, hand-crushed
- 1 basil stem, plus extra for garnish
- 1 lemon, juiced
- 1/4 cup Pecorino Romano
- 2 tablespoons fresh parsley
Preparation
- Combine flour, salt and warm water in a bowl. Mix until a dough forms.
- Knead dough onto a work surface, folding the dough over on itself until the dough becomes springy.
- Cover in a bowl and let rest for 30 minutes.
- Divide dough into 4 pieces and roll each piece into a long rope. (1-inch diameter)
- Cut 1-inch pieces along the rope and using two fingers, drag dough down onto the rolling surface with semolina flour.
- Remove to a tray or towel dusted with semolina and reserve.
- In a saucepan over medium - high heat, add olive oil, garlic cloves, red chilis, and chili flakes. Cook until garlic starts to brown.
- Gently squeeze the tomatoes to break them up. Add tomatoes, basil stem, and Calabrian chilis to the pot and bring to a simmer.
- Reduce heat to low and let cook for 15 - 20 minutes.
- Bring a pot of salted water to a boil and cook pasta until it floats.
- Finish the pasta in the sauce with lemon zest and juice, parsley, and Pecorino cheese. Taste for seasoning.