PARA MASSA
Components
- 4 cups (tea) of durum wheat semolina (640 g)
- 11/3 cups of warm water
- salt used in preparing dough
- Semolina as needed for pulping
Setup phase
- In a big bowl, put the semolina and create a well in the middle. Slowly pour in warm water, stirring from the center outward with a fork — it’s crucial to add the water little by little to avoid adding too much; initially, the mixture will seem too dry, but that is correct.
- After forming the dough into a ball, place it on the countertop and knead for 10 minutes until it becomes smooth and soft. The dough should be firmer and drier than bread dough—if it is too wet during soaking, shaping the noodles afterward will be more difficult. Initially, the dough may feel tough and unmanageable, but as it soaks, it will become smooth and pliable.
- Wrap the dough in plastic wrap (or place it in a plastic bag) and allow it to rest at room temperature for 30 minutes. This resting period is crucial, as it makes the dough less elastic and softer, making it easier to shape. In the meantime, chop the vegetables from the sauce and prepare the tempered olive oil.
- Using a baker’s spatula or knife, slice a section of the dough and shape it into a roll approximately 1 cm thick. Then, cut the roll into 1 cm pieces. Make sure to keep the remaining dough covered to prevent it from drying out. Note: there is no need to sprinkle semolina on the work surface while shaping.
- To shape the dough, place a portion on a pinch board. Secure the board with one hand while using a baker’s spatula in the other hand to press and drag the dough, forming cavatelli that glide across the board. Move the shaped pieces onto a baking sheet lightly dusted with semolina to keep them from sticking. Continue this method with the remaining dough.
FOR MOLY AND COMPLETION
Components
- Two zucchinis
- One carrot
- One yellow bell pepper
- 1 cup of frozen peas
- Five sprigs of parsley
- Four sprigs of mint
- Olive oil stroll
- salt according to preference
- Serve with mint leaves and parsley to taste.
Mode of preparation
- Wash, dry, and slice the zucchini lengthwise into 0.5 cm thick pieces. Wash, peel, and cut the carrot in half lengthwise; then slice each half diagonally into thin pieces. Wash, dry, and cut the pepper in half lengthwise, removing the seeds. Cut each half into 1.5 cm wide strips, then cut these strips diagonally into 1.5 cm pieces. Wash, dry, and roughly chop the herbs.
- Before beginning to prepare the sauce, bring a very large pot filled with approximately 8 liters of water to a boil over high heat — this will be used for cooking the dough.
- Use a large skillet, ideally non-stick, over medium heat. Once heated, add water along with one tablespoon of olive oil and a quarter of the zucchini. Season with a pinch of salt and cook for about 2 minutes, stirring occasionally. Remove the zucchini to a plate and repeat the process with the remaining zucchini, adding half a tablespoon of olive oil to the skillet each time.
- Maintain the frying pan on medium heat, add water with one tablespoon of olive oil, and include the carrot. Season with a pinch of salt and cook for approximately 2 minutes, stirring occasionally. Add the pepper, season with salt, and let it brown for around 4 minutes. Be careful not to stir the vegetables too much — the goal is for them to brown without releasing excessive liquid or losing their texture.
- Switch off the heat and add the peas; stir briefly to thaw them using the pan’s remaining warmth. Season with salt and pepper according to your preference. Reserve.
- Once the water reaches a boil, stir in 2 1/2 tablespoons of salt and add the cavatelli. Cook for approximately 5 minutes, occasionally stirring, until they are al dente. Reserve 1 cup of the cooking water and then drain the pasta using a colander.
- Put the cavatelli back into the pan (drained of water) and mix in the golden vegetables and chopped herbs, drizzling with 2 additional tablespoons of olive oil. Set aside a portion of the vegetables to garnish the serving plate.
- Add approximately 1/3 cup of the reserved cooking water and stir gently. Place the cavatelli onto a serving dish, top with the reserved vegetables along with whole parsley and mint leaves. Serve immediately with the seasoned olive oil.
NOTE: these noodles are also enjoyable when served at room temperature.
FOR MODERATE AZEIT
Components
- 6 tablespoons of olive oil Stroll
- Half a tablespoon of capers
- pieces of one Sicilian lemon
- 3 tablespoons of Sicilian lemon broth
- 1 teaspoon of Calabrian chili powder
- salt according to preference
- Three sprigs of parsley
Setup mode
- Rinse, dry, and finely chop the parsley. Slice the capers thinly.
- In a bowl, combine the olive oil with all the ingredients. Taste and adjust the salt as needed. Set aside on a mole.
Punto de congelación
The dough made with semolina and water freezes very well; it is preferable to freeze it rather than dry it for storage. Arrange the shaped cavatelli on a baking sheet; they can be placed close together but not overlapping to prevent sticking. Freeze them for about 2 hours. Once frozen, transfer the pasta to an airtight container or bag and store in the freezer for up to 3 months. This way, the cavatelli remain separate, allowing you to use only the amount needed. To cook, place the frozen noodles directly into boiling water and cook for about 3 minutes until al dente.
