Handmade Cavatelli

 Weigel Production Corp.

Ingredients

● 250 g semola rimacinata

● 130 ml warm water

● 1 teaspoon extra virgin olive oil

● Extra semola for dusting

Method
1. Place the semola on a clean work surface and make a well in the center.
2. Slowly add the warm water and olive oil.
3. Using your fingertips, gradually incorporate the semola into the liquid until a dough forms.
4. Knead entirely by hand for approximately 8–10 minutes, until smooth and elastic.
5. Cover and allow the dough to rest at room temperature for at least 30 minutes.
6. Divide the dough into smaller pieces and roll each piece by hand into a long rope.
7. Cut into approximately 1/2-inch pieces.
8. Using two or three fingertips, press each piece into the work surface and pull gently toward you, creating the traditional hollow cavatelli shape.
9. Place on a surface lightly dusted with semola until ready to cook.
10. Cook in generously salted boiling water for approximately 3–5 minutes, or until tender.

San Marzano & Fresh Cherry Tomato Vodka Sauce

 Weigel Production Corp.

Ingredients

● 2 tablespoons extra virgin olive oil

● 1 cup fresh cherry tomatoes, halved

● 1–2 cloves fresh garlic, thinly sliced

● Pinch of crushed red pepper

● 1/2 cup vodka

● 1 (28-ounce) can whole peeled San Marzano tomatoes

● 3/4 cup heavy cream

● Kosher salt, to taste

● Fresh basil

● 1/2 cup freshly grated Parmigiano Reggiano

● Pasta water, as needed

Method

1. Strain the San Marzano tomatoes, reserving the tomatoes for the sauce. Crush or blend them until smooth.
2. Heat the extra virgin olive oil in a large sauté pan over medium heat.
3. Add the fresh cherry tomatoes and sauté until they begin to blister, soften and release their natural juices.
4. Add the sliced garlic and crushed red pepper and sauté briefly until fragrant, being careful not to brown the garlic.
5. Carefully add the vodka and allow it to simmer and reduce for approximately 2–3 minutes.
6. Add the strained San Marzano tomatoes and season with salt.
7. Simmer gently for approximately 15–20 minutes, allowing the fresh and San Marzano tomatoes to come together.
8. Lower the heat and slowly incorporate the heavy cream until the sauce becomes smooth and evenly pink.
9. Add fresh basil and adjust seasoning.
10. Transfer the cooked cavatelli directly into the sauce with a splash of pasta water.
11. Toss over low heat until the cavatelli are completely coated and the sauce becomes glossy.
12. Remove from the heat and finish with freshly grated Parmigiano Reggiano.
13. Plate and finish with fresh basil, Parmigiano Reggiano and a drizzle of extra virgin olive oil