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Recipe: Chef Loretta Paganini shares how to make the best homemade Cavatelli Arrostiti

If the cancellation of the Feast of the Assumption has got you down, try transporting yourself to Little Italy with some authentic Italian cuisine

CLEVELAND — You aren't alone if you find yourself missing out on the delicious cuisine that accompanies the Feast of the Assumption Festival in Little Italy each year. 

That's why Chef Loretta Paginini has got you covered with a simple tutorial on how to make incredible homemade cavatelli.

Ingredients - Dough:

  • 2 cups Double 00 flour
  • 1/2 cup well-drained ricotta cheese 
  • 2 large eggs
  • 1 teaspoon salt 
  • 1/2 cup all-purpose unbleached 

Ingredients – Pomodoro Sauce:

  • 2 lbs. ripe Italian plum tomatoes or canned diced tomatoes
  • 1 small onion, finely minced
  • 1 carrot, grated
  • 2 cloves garlic, peeled and minced
  • 1/4 cup extra-virgin olive oil
  • 1/8 tsp. crushed red pepper flakes
  • 2 Tbsp. fresh basil, chopped
  • 2 cups tomato puree
  • Salt and freshly ground black pepper
  • 1/4 cup freshly grated Pecorino cheese

Steps and Procedures

Sift flours together. Place on wooden board and form into a mound.

Make a deep well in the center and add eggs, ricotta and salt. Use a fork to mix in eggs.

Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a little flour.)

Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with index finger. If it springs back, it is done.)

Break the dough into lemon-size pieces, rolling each one into a long tube. Feed through the cavatelli machine. Spread pieces out to dry.

Bring a 6-quart pot of salted water to boil. Add salt, then pasta and cook until "al dente”, about 5 to 6 minutes. Drain and set aside.

In a large non-reactive saucepan, cook onion until transparent. Add carrot and garlic and sauté for 5 more minutes. Add chopped tomatoes and sauce. Season with salt and pepper. Simmer for 20 minutes to thicken at medium heat. Add basil and cook for a few minutes more.

Toss pasta with roasted tomato sauce, sprinkle with cheese, and serve.