Cavatelli, nduja, mascarpone, chilli.
Ingredients
15g Nduja
10g Olive oil
25g Mascarpone
120g Cavatelli
5g Parmesan, grated to order with a microplane to finish off the pasta
MOP
- To order boil the cavatelli in salted boiling water for roughly 7 minutes.
- In a saute pan heat the nduja and olive oil to soften the nduja and start the base of your sauce. On allow heat add the mascarpone and some of the pasta water stirring to bring your sauce together. Check the seasoning and adjust if needed.
- Once your cavatelli has finished cooking and is still al dente add this to the same ensuring the sauce coats the cavatelli but is still loose enough. Add more pasta water if needed
- Serve the cavatelli on a large plate and finish off with the parmesan the is microplaned to order
Cavatelli dough.
Ingredients
100% Semolina flour
50% Water (slightly warm)
MOP
- This dough has a simple 2:1 ratio
- On your bench place the semolina flour and make a well, start to add the water to the well and start to incorporate your flour to form a shaggy dough
- Once this shaggy dough has formed you will need to knead the dough for 5-7 minutes to form a smooth dough that bounces back when you press your finger to it. Allow the dough to rest for 20 minutes in the fridge.
- Once rested, cut the dough into strips and roll these out to form logs that are roughly 1” thick. Cut the dough into 10g piece and with the back of a butter knife, roll the knife of the small dough pieces towards yourself to form the classic cavatelli shape. Place the cavatelli pieces in a tray with coarse semolina (not the same size you use for the dough) and refrigerate till needed for service.
Waiters Notes
Cavatelli is a eggless pasta made using semolina. We serve this house made cavatelli with a sauce made from nduja, mascarpone and parmesan
Allergies Gluten, Dairy