Cavatelli with walnuts

Arrange the durum wheat flour, add the eggs and a pinch of salt, then gradually add the water. Knead until you get a smooth dough. a mixture Soft, smooth, and non-sticky. Knead until the surface is smooth and the dough holds its shape without crumbling.

Divide the dough and roll it under your hands to obtain sticks similar to breadsticks, about a centimeter thick. Maintain a regular diameter, so that the cooking time is even. cavatelli it will be uniform and the final consistency will be homogeneous.

Cut the sticks with a knife into pieces no longer than 2 centimeters. Place them on a lightly floured surface, spacing them just enough to prevent them from sticking together while you finish shaping them.

Rub each piece with your finger, sliding it across the surface and creating a hollow in the center. Apply even pressure without completely squashing the dough: the correct result is a small, hollowed-out dumpling, with a defined surface and intact edges.

Bring to a boil plenty of water and salt it. Wait for a lively and continuous boil before adding the pasta, so that the cavatelli they will cook evenly without losing their shape during the start of cooking.

Boiled i cavatelli Cook them in boiling salted water and drain them when they're cooked but still firm. Remove the well-drained pasta, avoiding leaving it in the water longer than necessary, then keep it ready to be tossed with the hot walnut sauce.

Pour the olive oil into a skillet and add the cloves of garlic and the chili pepper spicy. Gently sauté over medium heat until the garlic becomes golden and releases its aroma, without letting it darken, because too intense a color would make the condiment bitter.

Combine the walnut pesto with the soffritto Cook for five minutes, stirring to combine the oil and nuts. The sauce should be hot, fragrant, and smooth; towards the end of cooking, add the chopped parsley.

Transfer the cavatelli boiled and well drained in the skillet with the walnut sauce. Toss gently to coat each piece evenly and distribute the sauce evenly into the cavities. Serve when the pasta is well-seasoned and the sauce is still hot.