Enveloping texture and rich flavor: prepare them with
Ground veg.Ground veg.
2 servings
120 minutes
medium
2 servings
120 minutes
medium
ingredients
50 g
Type 00' (finely milled) flour
100 ml
warm water
6 ml
extra virgin olive oil
50 g
carrots
4
bay leaves
6 g
garlic powder
50 g
tomato paste
150 g
tomato pulp
50 ml
red wine
165 g
Ground veg
150 g
semolina flour
6 g
salt
1
medium onion
50 g
celery
6 g
salt
20 ml
olive oil
500 g
tomato puree
100 ml
water
preparation
For the Ragù
Clean and finely chop the onion, carrot, and celery. Heat a non-stick pot over low heat, add olive oil and vegetables. Let it cook for about 10-15 minutes, stirring occasionally. Add the Macinato, cook over medium heat until golden. Deglaze with red wine over high flame. Add tomato puree, tomato pulp, tomato paste, and water, mixing well. Add garlic powder, bay leaves, pepper, and salt. Let the Ragù cook for about an hour with the pot covered, stirring occasionally.
For the pasta
Place the flours in a large bowl and add salt, water, and olive oil; mix. Put the dough on a floured surface and knead for about 15 minutes until you get a soft and elastic dough. Wrap in plastic wrap and let rest for 15 minutes. Divide the dough into four pieces and roll out each piece with a rolling pin, creating sheets about 1cm thick.
With a sharp knife, cut the sheets into rectangles 2 cm wide and, using your thumb, apply gentle pressure from the center of the rectangle towards the edges, creating a sort of curl. Sprinkle abundant semolina flour on a large cutting board and place the cavatelli on top, making sure they don't touch each other. Let dry for about an hour. Cook the cavatelli in salted water for approximately 8-10 minutes. Toss with the Ragù and serve.
