Handmade Ricotta Cavatelli with Pepperoni Tomato Sauce

This is going to require patience. But it’s worth it. This is a pasta you make by hand. It is a little labor-intensive, so set aside some time to get the hang of the roll. The light, creamy cavetelli pair well with the spicy, sweet pepperoni sauce. Here’s how it’s done.

Handmade Ricotta Cavatelli with Pepperoni Tomato Sauce

Ingredients

For the cavatelli

• 3 cups all purpose flour
• 1 lb ricotta
• 2 eggs, lightly beaten

For the pepperoni sauce

• 1/4 lb pepperoni, cut into small pieces
• 1 tablespoon olive oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 1 15 oz can plum tomatoes, crushed
• Palmful crushed red pepper flakes
• 1 teaspoon marjoram
• 1/2 teaspoon fresh oregano
• Parsley
• Parmesan

Method

For the cavatelli

1. In a bowl, measure 2 1/2 cups flour. Make a well and add the cheese and eggs. Work into a dough, then turn out on a floured work surface. Add more flour if necessary to achieve a soft but not sticky dough.

2. Knead until smooth, then cover and let rest for 30 minutes.

3. Divide the dough into four sections. Keep covered the dough you’re not working with.

4. Roll each quarter into a rope 1/4 inch in diameter.

5. Cut into 1/2 inch pieces.

6. Use your index and middle finger to press the pasta then pull it back so that it rolls to create an open tube.

7. Dry the pasta on a lightly floured baking sheet, about 30 minutes.

8. Cook in salted, boiling water for 6-8 minutes, until they float.

For the pepperoni sauce

In a deep skillet over medium heat, brown the pepperoni, about four minutes, then drain on a paper towel. In the same pan, heat olive oil, then add onions, garlic, and red pepper; cook until softened, about five minutes. Stir in tomatoes and red pepper flakes, turn down the heat and simmer for twenty minutes. Return the pepperoni to the pan, along with the marjoram and oregano. Toss the sauce with the cavatelli and a little pasta water, garnish with parsley and Parmesan.