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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Primary category: Entrees


1 c flour
1 egg
1/2 c ricotta
1/4 tsp salt


Mix the flour, egg, ricotta and salt. Gradually add more flour until you have a fairly stiff dough. Knead the dough on a floured board until it is smooth and no longer sticky. Let it rest for 5 minutes, covered with a bowl.

Divide the dough into four or five small balls and roll each ball into a thin rope (about 1/4" in diameter). Cut the rope into 1/4" pellets and dust them lightly with flour. Using the inside of a cheese grater, roll each pellet against the grater with the tip of your finger. This creates a macaroni shaped like a hollow football with a bumpy exterior from the grater's indentations.

(It takes a little practice and a little patience but my Aunt Mary taught all of us to do this by the time we were 5 years old. I'm sure you'll get the hang of it -- or find a five year old!)

Lightly flour a large tray and put the cavatelli in a single layer to dry slightly.

After about two hours, bring 4 quarts of water (with 1 TB oil and 1 tsp salt) to boil and drop in the cavatelli a few at a time. Boil for approximately 6 minutes.

Drain and serve with any meaty tomato sauce. Or you can just add a pat of butter and some grated romano cheese (we favor Locatelli).


Handmade Cavatelli - NOTES

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Handmade Cavatelli - REVIEWS



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