Cavatelli Molisani al Ragu
Cavatelli are the emblematic pasta of Molise: small semolina and water shells "carved" with three fingers on a wooden board. Dressed with pork ragù or with broccoli and sausage, they are the heart of Molisan cuisine.
In Alto Molise, every housewife has her own gesture for carving the pasta, passed down through generations.
Preparation
- 1
Mix semolina and water. Work for 15 minutes and let rest for 30 minutes.
- 2
Cut small pieces of dough and "carve" them with three fingers on a floured surface.
- 3
Prepare the ragù: brown the meat with onion, add tomatoes and chili pepper.
- 4
Cook the ragù covered over low heat for 2 hours.
- 5
Cook the cavatelli in salted water for 5-6 minutes.
- 6
Dress with ragù and generous amounts of pecorino cheese.
Chef's Tips
The "carving" motion must be decisive and quick. The cavatelli must have a nice cavity to hold the sauce. Molisan pork ragù requires long, slow cooking.