CAVATELLI WITH MUSSELS AND WHITE BEANS
A traditional Pugliese pasta dish that includes white beans and mussels.
Provided by Deborah
Categories Fresh Pasta - Cut
Number Of Ingredients 11
Steps:
- Place mussels in a large pan with the wine and set over high heat.
- Cook, stirring frequently, until all mussels have opened.
- Remove from heat and set aside to cool, and strain cooking liquid through several layers of cheesecloth and set aside.
- When the mussels are cool enough to handle, remove flesh and discard the shells.
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- In a saucepan, heat olive oil over medium-high heat and add garlic.
- When garlic is soft but not brown, add the tomatoes and cook for 15 minutes on low heat.
- Stir in the cooked beans and simmer gently while the pasta cooks.
- Cook your pasta of choice in boiling water until it is almost cooked through.
- Drain the pasta and add the bean and tomato mixture.
- Add the mussels and strained mussel liquid.
- Stir over low heat 5 minutes, then add parsley, basil, and salt and pepper, and red pepper flakes to taste.
- Serve immediately.
HOMEMADE CAVATELLI PASTA
Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.
Provided by Bernadette
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
- Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
- Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 68.4 g, Fat 1 g, Fiber 3.7 g, Protein 11.9 g, SaturatedFat 0.1 g, Sodium 41.5 mg, Sugar 1.7 g
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