Cavatelli is a beautiful and simple shell-shaped pasta. Bellegarde Bakery founder Graison Gill added Southern flair to the recipe with the incorporation of freshly stone-milled heirloom cornmeal. This cavatelli has a very versatile, pairing with seafoods, soft cheeses, and curries due to the incredible aromas and textures from the cornmeal, fresh durum flour, and ricotta. The dough is best if made a few hours ahead of time.
Author: Graison Gill of Bellegarde Bakery
Yields: 2 servings
- 37 grams heirloom cornmeal, sifted
- 150 grams freshly milled durum flour, sifted
- 2 grams salt
- 2 grams nutmeg
- 85 grams ricotta or chèvre cheese
- 1 large egg (50 grams)
- In a large bowl, combine cornmeal, flour, salt, and nutmeg. Make a well in center.
- In a medium bowl, combine cheese and egg, mixing well. Add cheese mixture to flour mixture, using one hand like a claw to fold wet and dry ingredients together. Mix until all ingredients are thoroughly combined, about 2 minutes. Cover and refrigerate for at least 3 hours.
- Pull golf ball-size chunks from dough. On a lightly floured surface, roll dough into ½-inch-wide strands. Cut each strand into 1-inch pieces. With a floured thumb, roll each piece on a cavatelli board. (Alternatively, use the tines of a fork to roll your cavatelli.)
- Bring a stockpot of salted water to a boil over high heat. Add cavatelli, and cook until al dente, 5 to 7 minutes. (If making ahead, refrigerate cavatelli on parchment paper until ready to boil.)