Cavatelli (Gavadeels)

Cavatelli: to any Italian American this dish is called “Gah-vah-deels." Of course, the correct Italian pronunciation is “cavatelli ” (Kha-vah-tell-ee). The name cavatelli is the diminutive that comes from the word "cavato" which means something that is gouged and refers to the little dimple in each piece. Back in the day, in the 1950’s and 60’s, cavatelli were a special dinner that appeared on the table on special occasions. Cavatelli were not made at home in my house. They came from two very different sources. Most often my father bought the cavatelli from an old time corner shop in West Philadelphia where he also bought the home made ricotta and wonderful rolls that we ate on the way home.

Old time ricotta tins

In those days the ricotta came in a perforated metal container that was covered in a sheet of plastic held tight by a rubber band. We used to make string line telephones from the cans. The other source of cavatelli was our neighbor, Alfred the tailor, whose wife made them herself and sent them over. Alfred and his wife also made their own wine and grew a garden of rows of lush red tomatoes and green Swiss chard. The old shop in West Philadelphia is long gone and so is Alfred, but cavatelli are a very easy and quick pasta to make at home. It’s also one of those foods that offers a certain tactile enjoyment in its preparation. The simple dough has a soft and silky skin-like touch that is pleasing to fold and roll.

Gnocchi

In some traditions cavatelli are confused with gnocchi. But cavatelli and gnocchi are very different creations. Gnocchi are made with potatoes or cheese. They are plump and rich. Cavatelli, on the other hand, have a firmer texture. Unlike many other pastas, cavatelli have no eggs.

Macaroni

from: http://fxcuisine.com/Default.asp?Display=98

In this way they are part of the Neapolitan macaroni family. Most recipes found on Google Italy use semolina flour, but since semolina is not always readily available, I have used regular unbleached flour. Cavatelli are the simplest blend of flour and water worked by hand. The pasta is then rolled and sliced down into walnut sized bits. The bits are flattened than rolled back on themselves against a small stick of the back of a knife. The one trick of the flour and water preparation is the proportions. Generally, about one cup of water will work with about two and half cups of flour. But as you mix add the water slowly. But, if the dough is too wet, just add a bit more flour. You really can’t make a mistake as long as you get a workable dough. Cavatelli are probably best with a sweet pork or wild boar ragú which seem to complement the silky white texture of the pasta but you can also serve them white with a vegetable in a cream sauce.

Cavatelli with seafood

Many Italian recipes prepare cavatelli with all kinds of seafood including shrimp and mussels. Whether you choose a sweet pork sauce, a cream sauce with vegetables or an exotic selection of fish, cavatelli take your tastes to a different set of sense experience. Whichever way you choose, cavatelli can be made in just a few minutes and are among the simplest and most satisfying of traditional pasta dishes.

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The Recipe
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Equipment

Large counter space or large flat bowl for kneading
Fork
Sharp knife
Chopstick or small dowel
Spider
Large pot for boiling the pasta
Large pan or wok for the sauce

Ingredients

Flour: 2 1/2 cups
Water: 1 cup more or less
Salt, teaspoon

Mix flour, salt and water

Pour the flour and into a large bowl or onto a wide counter space. Make a small well in the center. Slowly add the water and blend with a fork.

Kneading

Set the fork aside and finish by hand to form a silky ball.

Sauce

While the dough is resting prepare the sauce.
In this case, I am using whole San Marzano tomatoes roughly crushed by hand and stirred into ground sausage,

Slice into strips

Slice the dough into strips.

Press and roll

Press each little cube under your thumb. Set the chop stick or dowel over the flattened piece and roll.
Each cavatello will have a deep indentation that will hold the sauce.

Blending

The flour and water will shortly form shapeless clumps. They should be on the drier side, not wet.

Rest the dough

Wrap the dough ball in plastic and let it sit in the refrigerator for at least one hour.

Roll out the dough

When the dough has rested, flour your counter surface lightly and roll out the dough to about 1/4 inch thickness.
Try to roll it out into a rectangle or square.

Cubes

Slice the strips into small cubes, Dust lightly with flour so that they do not stick.

Alternate method: press

Flatten the dough with the side of your thumb.

and pinch

Pinch the dough up between your thumb and forefinger.

Boil

Bring a pot of well salted water to a boil.
Drop the cavatelli in and stir immediately so that they do not stick.
When they float let them go for another minute the retrieve them with a spider.
Transfer the cavatelli to the sauce and continue to cook for about two minutes.