Snow and ice everywhere! Freezing temperatures and slippery roadways. What’s a person to do? That’s easy. Stay inside and make up a batch of Cavatelli. I had a little leftover fresh ricotta from Christmas Eve and just added that to two cups of flour, an egg, a dash of salt and a splash of olive oil. A few quick turns in the food processor results in a silky smooth dough. After it rests for an hour or so in the fridge, I cut it into pieces and roll the pieces into ropes about 1/4″ in diameter. Cut the rope into1/4″ pieces and get out the box grater. Now here’s the fun part. Roll each nugget of dough along the inside of the cheese grater until it curls and takes on the bumps from the inside of the grater.
This shape provides plenty of surface area to any sauce you might put on it and even a secret for even more sauce to hide. My son, Joseph, is crazy for these little belly bombs. He likes to help me roll and cut the dough but he hasn’t quite got the curling technique.
I spread the cavatelli out on a lightly floured sheet of parchment in a jelly roll pan. I put that in the freezer for an hour and then bag the individually frozen nuggets. they go back into the freezer and you can take out just as many as you want. Don’t defrost them before cooking. Just drop them into boiling salted water like any other pasta. When the start to float and the water comes back to a boil, lower the heat a little and let them cook until they are tender. He likes them with a spicy tomato sauce but they are equally good with just a little butter, parsley and grated cheese.