There is nothing better than homemade fresh pasta! Don’t you think? The pasta that is made from durum wheat semolina is fantastic! It’s very easy to prepare and very tasty to eat. I think the sausage sauce is the ideal type of accompaniment for this kind of pasta. It’s full-bodied and tasty at the same time. Use a typicall Italian tools that is the “rigagnocchi” and the “tarocco” to create these cavatelli. Visit one of my social profiles where you will find a mini video tutorial if you want to see how to do my cavatelli!
Serves: 4
For the pasta:
- 300 grams re-milled durum wheat semolina
- about 200 ml of hot water
For the sauce:
- 450 grams pork sausage
- 2 shallots
- 70 grams dried tomatoes
- 350 grams grape tomato
- 50 ml red wine
- Rosemary needles
- Sage leaves
- Chili pepper to taste
- Salt to taste
- Extra virgin olive oil
Method
I suggest you to prepare cavatelli a few hours before, so that they have time to dry. Place the flour on a pastry board. Pour a little water at a time and begin to knead. It will take 5 to 10 minutes. The mixture must be smooth and homogeneous. Form a ball, wrap it with cling film and let the dough rest at room temperature for 30 minutes. Divide it into small portions and create not very thick strips. Divide each strip into pieces about 1 cm long. Place one piece at a time over the rigagnocchi and with the tarocco exert a slight pressure. Dig each cavatello inside and give the typical shape to the pasta. Place cavatelli on a large plate and sprinkle with other semolina. Leave to rest for a few hours at room temperature. Prepare the sauce. Shell the sausage and set it aside. Clean and wash shallots, chop them coarsely. Pour the oil into a saucepan, add the chopped shallots and cook for a few minutes. Add the sausage, sauté for a few minutes, stir occasionally. Chop coarsely dried tomatoes and wash grape tomato. Remove the seeds and dice with a knife. At this point, blend the meat with wine. When the alcohol has evaporated and the meat is dry, add the two types of tomato. Add the chilli pepper and season with rosemary needles and sage leaves. Salt and cook for at least 30 minutes on low heat. Cook the pasta, drain and season with the sausage sauce. Serve hot.