- Yield: 4 Servings
For the Cavatelli Dough
- 6 ounces (1 generous cup) durum flour
- 6 ounces (1 ½ scant cups) unbleached all-purpose flour
- 2 large eggs
- 1 large yolk
- ¼ cup ricotta cheese
- ¼ cup (2 ounces) water
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon kosher salt
For the Ragu
- 8 ounces pancetta, chopped fine
- 1 small onion, chopped fine
- 6 ounces fresh porcini mushrooms or other wild mushrooms, sliced
- 1 pound assorted heirloom tomatoes, preferably of different colors, chopped
- ¼ cup (2 ounces) Light Chicken Stock
For the Finished Dish
- 2 cups lightly packed arugula leaves or 1 cup lightly packed fresh basil leaves
- Peel of 1 lemon, in very fine julienne
- 2 ounces freshly shaved Parmesan cheese
- Extra-virgin olive oil
How to Make It
To Prepare the Pasta Dough
- Combine all the ingredients together in a bowl until you have a rough dough, then finish kneading the dough by hand on a work surface for about 8 minutes. Form the dough into a disk, wrap with plastic, and refrigerate for 45–60 minutes. To Form the Cavatelli
- Cut the dough into 4 sections and cover 3 of them with a damp cloth.
- Roll out the remaining section of dough into a ½-inch-thick rope, and feed it through the cavatelli maker as its manufacturer directs. Repeat with the remaining dough.
- Meanwhile, prepare an ice bath for the pasta and bring a large pot of salted water to a boil.
- Cook the pasta in the water about a third at a time. It will sink to the bottom at first. When it starts to float, scoop it out with a spider or slotted spoon and chill it in the ice bath. Repeat with the remaining pasta. (If you wish, you can drain the cooled pasta, lay it out on a baking sheet, and spray it with oil. Then it can sit for up to an hour at room temperature before finishing the dish.) To Prepare the Sauce
- Cook the pancetta in a large sauté pan over medium-high heat until brown and almost crisp.
- Remove it from the pan drippings with a slotted spoon. Reserve 1 tablespoon of pan drippings and pour off and discard any extra.
- Reduce heat to medium-low. Add the onion and mushrooms and cook until caramelized to a light golden color, stirring occasionally, about 15 minutes.
- Add the tomatoes and stock, then simmer for 2 more minutes to soften the tomatoes. Putting it all Together
- Add the cavatelli and mix it around with the sauce. Just before removing from the heat stir in the arugula and lemon peel. Divide the pasta among 4 plates. Garnish with shaved Parmesan and a drizzle of extra-virgin olive oil and enjoy right away.