Eating In Featured Savoury

    Cavatelli Pasta – A Recipe

    May 11, 2020

    So… last year you did that spring clean in your kitchen and finally ditched the pasta machine that’s been gathering dust in the back of the cupboard. Probably patted yourself on the back then for decluttering… but this year, it’s a different story. You now realise that it’s the missing piece on your road to winning lockdown bingo. The insta-famous banana bread and choc-chip cookies have been made, the sourdough starter is alive, and you’ve participated in more Zoom quizzes than you ever thought possible… but how to tick off ‘make you own pasta’ without that sodding machine?! You will no doubt have a rolling bin or empty wine bottle which will absolutely do the job but requires a bit of hard graft and extra time… so that’s definitely an option, but I’ve got an even better one for you.

    Forget about the thinly rolled sheets to be cut into fettuccine or folded in ravioli or tortellini. Stick with something altogether less faff but equally satisfying. Friends, I am going to suggest you make cavatelli. This small rustic shell-like pasta shape is made from semolina flour which is another bonus if you find yourself rationing wheat flour. I managed to easily source it in the international foods section of my Sainsbury’s or you can order it online, doesn’t appear to be in short supply. And the final reason why I think cavatelli (or are they actually called gnochetti… no amount of googling has given me a definitive answer) is worth your time, is that it actually doesn’t take that much time – from flour to finish in around an hour!


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    Easy Kimchi – A Recipe

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    April 3, 2020