Friday, July 13, 2007

Cavatelli


Let the games begin folks. Its fresh pasta time! To be clear we do not always eat fresh pasta. Italians enjoy dried local pasta for most sauces. This is because fresh pasta grips to a sauce differently and also has a stronger texture and flavor; better suited for more subtle sauces than a traditional Sagu (Tomato Sauce). So this is how it goes down...

This is the only "occasion" that I have seen four of the morning/afternoon kitchen brigade join in. Usually, everyone has their roles. But Pasta making is somehow different. AND they all "chime in" strangely in the order of their age and or experience. Check it: a large wooden table is brought into the kitchen. Anna (the eldest) makes the pasta.




White and Semolina flower is put into a low volcanic form in the center of the table. Eggs are cracked directly in its center. First she begins to move it all around, using a tool of sorts to bring the flour in. As she works the dough, boiling water is ladled in.

Once the dough is of the right consistency, it is broken into two and then Maria joins the party. Each work their respective dough’s and breaks them into sections. Once rolled out, they are broken into smaller sections. Antoinetta and Nicola begin rolling out long pieces. These are diced into much smaller shapes and then pressed and lightly "smeared" against the table to form the shell like shape of "Cavatelli". For each step the various shapes and stages are passed to ones' neighbors. Suddenly everyone is involved and the pace is picked up. Flour is thrown around and there it is.



Domani sera (tomorrow night) I will find out what we will make it with...

1 comment:

Margaret said...

Now this is what I've been dying to see - the real thing! To see the kitchen and the people you work with in action - love the old wooden board - i got to get me one of those. i'm really feeling the thrill of all this - can't wait to see what comes next...