Comments on: How to Make Cavatelli Pasta By Hand http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/ Cleveland Food Blog - Cleveland's Chubbiest Blog Tue, 09 Mar 2010 15:54:18 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Wendy http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-5453 Wendy Wed, 03 Mar 2010 00:09:46 +0000 http://www.eatingcleveland.com/?p=232#comment-5453 Just a note to let you know this was a great success. I don't know if my Grandmother used ricotta, but I have had it without and this is fantastic. It is much moister and tender. I messed around with the hand method and made a pound, it was delicious but I dug out my cavatelli maker so I could produce mass quantities. The difference is you need more flour for the machine and they are a bit firmer. I enjoyed both versions, one because it tasted better, the other because I could make more faster!!! I'm in heaven either way, thanks. Just a note to let you know this was a great success. I don’t know if my Grandmother used ricotta, but I have had it without and this is fantastic. It is much moister and tender. I messed around with the hand method and made a pound, it was delicious but I dug out my cavatelli maker so I could produce mass quantities. The difference is you need more flour for the machine and they are a bit firmer. I enjoyed both versions, one because it tasted better, the other because I could make more faster!!! I’m in heaven either way, thanks.

]]> By: jeff takacs http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-5368 jeff takacs Thu, 04 Feb 2010 00:06:57 +0000 http://www.eatingcleveland.com/?p=232#comment-5368 i cant wait to try this recipe. when i was 13 i washed dishes in an italian restaurant outside of cleveland and would sometime help in making the cavatelli. they would store them on baking sheets with damp towels on top inthe walk-in. in high school i worked at an italian party center and cavatelli were a wedding standard. leftovers were always fed to the workers. i left cleveland 27 yrs ago for new mexico and i only get to eat them when i visit cleveland. thanks again for the recipe! i cant wait to try this recipe. when i was 13 i washed dishes in an italian restaurant outside of cleveland and would sometime help in making the cavatelli. they would store them on baking sheets with damp towels on top inthe walk-in. in high school i worked at an italian party center and cavatelli were a wedding standard. leftovers were always fed to the workers. i left cleveland 27 yrs ago for new mexico and i only get to eat them when i visit cleveland. thanks again for the recipe!

]]> By: Michele http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-5360 Michele Fri, 29 Jan 2010 16:27:02 +0000 http://www.eatingcleveland.com/?p=232#comment-5360 I'm from upstate NY and could not find cavatelli our here in Denver so decided to try my hand at making them. Your recipe and instructions were perfect. Even my Italian friends told me to be sure to use the ricotta in the dough. The dough was smooth and easy to work with. It did not take long to get the hang of rolling them as you showed. Can't thank you enough for posting it. Now I can have them any time I want them. Made them with the broccoli and mushrooms. To die for. Grazia! I’m from upstate NY and could not find cavatelli our here in Denver so decided to try my hand at making them. Your recipe and instructions were perfect. Even my Italian friends told me to be sure to use the ricotta in the dough. The dough was smooth and easy to work with. It did not take long to get the hang of rolling them as you showed. Can’t thank you enough for posting it. Now I can have them any time I want them. Made them with the broccoli and mushrooms. To die for. Grazia!

]]> By: Wendy http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-5294 Wendy Wed, 20 Jan 2010 14:30:09 +0000 http://www.eatingcleveland.com/?p=232#comment-5294 I have always made cavetelli with a machine. I am from Ohio, I'm sure you've heard of Aleschi's. That's where I would buy the frozen ones when we visited home. Now in North Carolina its like a hunt for gold and then paying the price. This looks like fun and I'm on a mission to make pounds of it and introduce it to my Southern friends, they'll get hooked. Thanks for making my favorite "simply" by hand. I have always made cavetelli with a machine. I am from Ohio, I’m sure you’ve heard of Aleschi’s. That’s where I would buy the frozen ones when we visited home. Now in North Carolina its like a hunt for gold and then paying the price. This looks like fun and I’m on a mission to make pounds of it and introduce it to my Southern friends, they’ll get hooked. Thanks for making my favorite “simply” by hand.

]]> By: Dorothy D'Amico Conroy http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-5287 Dorothy D'Amico Conroy Sat, 16 Jan 2010 15:49:59 +0000 http://www.eatingcleveland.com/?p=232#comment-5287 Yes indeedy my childhood favorite was cavatelli too. i made them with my mom but switched to gnocchi due to the ease of it all. now back to cavatelli and i'm teaching my two married daughters how to make them today. thanks for the reminder. i follow the same steps as your site but i roll them with my fingers. just my family's tradition. thanks, Dorothy D'Amico Conroy Yes indeedy my childhood favorite was cavatelli too. i made them with my mom but switched to gnocchi due to the ease of it all. now back to cavatelli and i’m teaching my two married daughters how to make them today. thanks for the reminder. i follow the same steps as your site but i roll them with my fingers. just my family’s tradition.
thanks, Dorothy D’Amico Conroy

]]> By: Plants on Deck http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-5271 Plants on Deck Mon, 28 Dec 2009 17:54:04 +0000 http://www.eatingcleveland.com/?p=232#comment-5271 I'm working on Mark Vetri's Ricotta Cavatelli with Lamb Ragu (if it tastes half as good as it smell, we're going to be in luck) and your detailed instructions and terrific photos helped immeasurably. Thanks soooo much. -- POD I’m working on Mark Vetri’s Ricotta Cavatelli with Lamb Ragu (if it tastes half as good as it smell, we’re going to be in luck) and your detailed instructions and terrific photos helped immeasurably. Thanks soooo much. — POD

]]> By: ELSIE http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-5192 ELSIE Wed, 09 Dec 2009 20:11:34 +0000 http://www.eatingcleveland.com/?p=232#comment-5192 Since my 83 year old Nonna passed away 3 years ago I have not found a cavatelli recipe. Yours is sooooo detailed Thank You for that. The only place where I had it exactly and I mean exactly like hers was when I visited a restaurant in Compobasso, Italy where she was born. I will try yours but I don't know if she used Ricotta or not worth the experiment. Thunder Bay, Ontario Canada Since my 83 year old Nonna passed away 3 years ago I have not found a cavatelli recipe. Yours is sooooo detailed Thank You for that. The only place where I had it exactly and I mean exactly like hers was when I visited a restaurant in Compobasso, Italy where she was born. I will try yours but I don’t know if she used Ricotta or not worth the experiment.

Thunder Bay, Ontario
Canada

]]> By: Maria http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-5182 Maria Tue, 08 Dec 2009 13:26:43 +0000 http://www.eatingcleveland.com/?p=232#comment-5182 Do yourself a favor and purchase a cavatelli machine for forming the gavs. Do yourself a favor and purchase a cavatelli machine for forming the gavs.

]]> By: CT Boy Gone South http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-5152 CT Boy Gone South Sat, 05 Dec 2009 17:16:18 +0000 http://www.eatingcleveland.com/?p=232#comment-5152 Having left the CT/NYC area to move to warmer climes several years ago, I missed my cavatelli (or as Mom would call it, "gavadeel"); any visit back up to NYC, this is always the first dish my sister makes me. Last trip up, I bought 10 lbs from a shop in Brooklyn and brought them home. Now.... "gavadeel" any time I want it. Thanks, friend... you made this southern transplant one happy Italiano. Can't wait for Christmas Eve this year. Having left the CT/NYC area to move to warmer climes several years ago, I missed my cavatelli (or as Mom would call it, “gavadeel”); any visit back up to NYC, this is always the first dish my sister makes me. Last trip up, I bought 10 lbs from a shop in Brooklyn and brought them home. Now…. “gavadeel” any time I want it. Thanks, friend… you made this southern transplant one happy Italiano. Can’t wait for Christmas Eve this year.

]]> By: Mark http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/comment-page-1/#comment-4934 Mark Tue, 10 Nov 2009 02:10:33 +0000 http://www.eatingcleveland.com/?p=232#comment-4934 Substituting some semolina should work fine, I wouldn't do 100%, but 50% should be fine. Substituting some semolina should work fine, I wouldn’t do 100%, but 50% should be fine.

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