Meatless Friday: Homemade Cavatelli & Tagliatelli

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Our friends at Mary Help of Christians Academy in North Haledon, New Jersey, share recipes created in their Culinary Arts program on their blog, Our Daily Bread. This recipe is printed here with permission from MHCA Culinary Arts teacher Frank LaMendola.

Homemade Cavatelli & Tagliatelli

I know what you are thinking … who’s got the time for this? Let me assure you that there is something therapeutic about cutting and rolling and shaping dough. It brings back memories of my mom, I guess! And so, this week, in Culinary Arts we made homemade pasta. Definitely labor intensive, but you can’t deny the sense of satisfaction that comes from making your own pasta.

INGREDIENTS

  • 1 cup plus 2 tablespoons durum semolina flour, plus more for baking sheets

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon coarse salt

  • 2 teaspoons extra-virgin olive oil

DIRECTIONS

  1. Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.

  2. Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.

  3. Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There’s no need to thaw before cooking.)

  4. Making the tagliatelli pasta by hand: Roll out dough in a rectangular shape, as thin as possible. fold dough several times into multiple layers about 3″ X 6″. Using a knife, cut pasta strips, about 1/8″ wide. Unfold strips and lay flat on floured tray to dry before cooking. Make sure to add flour ontop of pasta to absorb moisture from dough and to help dry out before cooking. Same as with the cavatelli, the tagliatelli pasta can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There’s no need to thaw before cooking.)

For the cavatelli & broccoli sauce, sauté garlic in olive oil with a few red pepper flakes. Add chopped broccoli florets. Toss and add a little chicken broth and a about a tablespoon of butter. Once cooked, turn off the heat and add grated Parmesan cheese and a drizzle of extra virgin olive oil.
For the tagliatelli pasta use your favorite marinara sauce or a simple mushroom, butter, and sage sauce. SO DELICIOUS!
"Meatless Friday: Homemade Cavatelli and Tagliatelli" (CatholicMom.com)

Image credit: Courtesy of Mary Help of Christians Academy Culinary Arts program. All rights reserved. Used with permission.

What’s cooking? Find all our Meatless Friday featured recipes here.


Copyright 2019 Mary Help of Christians Academy Culinary Arts

About the author: Mary Help of Christians Academy, located in the Diocese of Paterson, is a private Catholic secondary school for young women. It is conducted by the Daughters of Mary Help of Christians, the Salesian Sisters of St. John Bosco, in collaboration with laypersons committed to Catholic education.

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