Bellegarde Cavatelli

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.

Bellegarde Cavatelli
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)
  1. In a large bowl, combine cornmeal, flour, salt, and nutmeg. Make a well in center.
  2. 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.
  3. 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.)
  4. 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.)



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