Dough: – 1 can pumpkin purée (14 oz) – 1 large egg – A few cups (sorry I did it by just feeling how much was enough) of semolina flour – Pinch of salt – Let sit for 30 mins – Roll out the dough into 1-inch thick ropes and cut into 1/2 inch pieces – Roll pieces with your thumb on a ribbed pasta board – Dust with flour and let dry for 10 mins
To cook: – Boil in salted water for 2 minutes – Melt butter (again I didn’t measure, just felt what looked right, maybe 1/4 cup) in a large pan on medium heat – Add 5-6 sage leaves to pan once butter starts bubbling – Add cavatelli directly from the water into the pan – Fry for about 7-10 minutes, stirring every minute or so – Top with salt, pepper, and pecorino to taste
Note: this will make a HUGE portion. I only cooked 1/4 of the ones I made and froze the rest.
2 Comments
Recipe 🙂
Dough:
– 1 can pumpkin purée (14 oz)
– 1 large egg
– A few cups (sorry I did it by just feeling how much was enough) of semolina flour
– Pinch of salt
– Let sit for 30 mins
– Roll out the dough into 1-inch thick ropes and cut into 1/2 inch pieces
– Roll pieces with your thumb on a ribbed pasta board
– Dust with flour and let dry for 10 mins
To cook:
– Boil in salted water for 2 minutes
– Melt butter (again I didn’t measure, just felt what looked right, maybe 1/4 cup) in a large pan on medium heat
– Add 5-6 sage leaves to pan once butter starts bubbling
– Add cavatelli directly from the water into the pan
– Fry for about 7-10 minutes, stirring every minute or so
– Top with salt, pepper, and pecorino to taste
Note: this will make a HUGE portion. I only cooked 1/4 of the ones I made and froze the rest.
It looks very delicious.