▶️ How to make Handmade Cavatelli Pasta w/ Wild Mushrooms and Butternut Squash
Cavatelli Pasta with Wild Mushrooms and Butternut Squash
Cook Time 🍳
Chef Jason and Chef Tyler
This recipe is great for those who have mastered the egg pasta dough and are looking to expand their pasta skills. We will be focusing on water dough which is made of simple ingredients: water and flour! This is a technique every chef must learn who is interested in honing their pasta skills and expanding their repertoire.
- 1 pound butternut squash
- 2 tablespoons olive oil
- 1 pinch sugar
- 1 head garlic
- 1 cup semolina flour
- 1 cup 00 flour
- ¾ cup warm water
- 3 ounces unsalted butter ❄
- 1 bunch sage ❄
- 3 sprigs rosemary ❄
- 1 lemon
- 1 ounce Parmesan cheese ❄
- 1 packet Balinese Truffle Salt
- Cutting board
- Mixing bowl
- 2 sheet trays lined with parchment paper
- Aluminum foil
- ¼ cup measure
- 1 cup measure
- Large pot with lid
- 2 large saute pans
- Bench scraper
- Knife, gnocchi board, or cavatelli board
- Slotted spoon
- Cheese grater or microplane
Blender or food processor
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
Please have ingredients in bold on hand for this recipe
Homework: 2 Hours Before the Class 📖
Preheat the oven to 375F.
- Peel and dice the squash into 1 inch pieces.
- Place the diced squash into a mixing bowl along with a drizzle of olive oil, a pinch of sugar, and a pinch of Balinese Truffle Salt.
- Transfer the squash to a sheet tray lined with parchment paper and roast for 40-45 minutes or until the squash is very tender.
- While the squash is roasting, it’s time to prepare the garlic. Cut the top ¼ inch off of the top of the head of garlic. Drizzle with olive oil and season with Balinese Truffle Salt. Wrap the garlic in aluminum foil and place in the oven for about 1 hour.
- Once the squash is cooked, remove it from the oven and allow to cool at room temperature until class time.
First, let’s take a look at everyone’s squash and roasted garlic!
- Fill a large pot with water, cover, and bring to a boil over high heat.
- In a large mixing bowl, mix together the remaining semolina flour and 00 flour. Remove ¼ cup of the flour mixture for bench flour.
- Slowly pour just under ¾ cup of warm water into the mixture, and use your hands to squeeze and combine the water into the flour. Continue pressing and squeezing until a shaggy dough begins to form. Use the remaining warm water to bring the dough together if necessary. The dough should have the texture of play doh.
- Form the dough into a rough ball and transfer to your work surface. Knead until soft, smooth, and supple. Wrap in plastic wrap and set aside to rest.
- Fill a medium bowl with warm water and gently wash the wild mushrooms. Transfer them to a plate lined with paper towels until ready to cook.
- While the pasta dough is resting, it’s time to make the sauce: Heat a large saute pan over medium high heat and add the butter. Cook, stirring, until the butter is golden brown and absolutely delicious!
- Once the butter has browned beautifully, add the sage and rosemary and fry until crispy. Remove the sage and rosemary from the pan and transfer to a plate lined with paper towels. Season the butter with Balinese Truffle Salt and reserve.
- Transfer the squash to a blender and a few cloves of roasted garlic. Turn the blender on medium speed.
- Emulsify in the brown butter and turn up the speed to produce a smooth puree.
- Season the puree with lemon zest, lemon juice, and Balinese Truffle Salt to taste. Reserve the puree until we’re ready to finish the pasta!
- Once the puree is finished, it’s time to make the cavatelli: Dust a sheet tray with some of the reserved flour. Cut off a small strip of the dough, keeping the remaining dough covered. Lightly press with your hands to roll the strip into a long, thin “snake.” Dust with semolina flour and slice into ½ inch by ½ inch pieces. Use your finger to apply gentle pressure in a dragging motion away from you to create a hollow (this can also be done on a knife or gnocchi board for added texture). Continue with the remaining dough, transferring the rolled cavatelli to the baking tray.
HOW TO COOK 🍳
Season the pasta water with kosher salt to taste and add the cavatelli. Cook the cavatelli until al dente, about 4-6 minutes.
- While the pasta is cooking, heat up a drizzle olive oil in a medium saute pan and quickly saute the mushrooms. Finish the cooked mushrooms with a sprinkle of lemon juice and Balinese Truffle Salt and reserve.
- Place 1 cup of squash puree in another saute pan and heat over medium heat.
- Once the pasta is cooked, transfer the cooked pasta to the saute pan with squash puree. Add 1 cup of pasta water to the pan and cook over medium heat to allow the pasta and the sauce to become one.
- Grate half of the Parmesan cheese into the pasta with the sauce and adjust the seasoning with Balinese Truffle Salt and lemon juice. Toss the pasta to coat.
- To plate: Place the cavatelli across your favorite plate. Add the mushrooms over the top of the pasta and garnish with the fried rosemary and sage. Finish the dish with a sprinkle of Balinese Truffle Salt and some shavings of Parmesan cheese.
- Dig in and congratulate yourself that you now have another pasta technique to add to your repertoire!!
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