Cavatelli, balsamic onion tomato crudo
I've finally found the ideal ratios for the easiest homemade pasta
Pasta is my go to, I love it so much because of its ability to deliver so many different flavors and textures quickly. I went ten days (!) without eating a bowl recently, and finally I caved. Although Pastasciutta (what the Italians call dried boxed pasta) is so wonderful and I have many fantastically extruded and dried varieties in my pantry, but I wanted fresh pasta. However, with fresh pasta comes the dread of first having to make the pasta - but with this recipe, it’s quite simple. No precise measuring, minimal kneeding, no resting and no pasta machine. Start to finish this whole dish took me 35 minutes, which is pretty fast and I wasn’t trying to set any records. I’ve finally found the sweet spot with flours used and hot water as the binder. Today’s dish is dressed with Summer tomatoes, beautiful capers, balsamic glazed onions, basil and small chucks of Parmigiano. It’s a winner!
Before we get into the recipe, I just want say a few things about capers. I know some people don’t love them, I’m convinced this is because 90% of the supermarket varieties come in a saline vinegar solution and that ruins the capers (no wonder people don’t love them.) I much prefer the ones that come in salt, which simply needs to be rinsed off. The flavor captures the brininess of summer in a little morsel of goodness.
look for capers like these!
A note on making the cavatelli:
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