Cavatelli With Mussels And White Beans Food

CAVATELLI WITH MUSSELS AND WHITE BEANS

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

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.

HOMEMADE CAVATELLI

Steps:

• Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
• Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
• Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)