How Claire Saffitz Makes Pasta Primavera with Homemade Cavatelli | Dessert Person

Introduction

In this tutorial, we will guide you through the process of making Pasta Primavera with homemade Cavatelli, inspired by Claire Saffitz. This vibrant spring dish features fresh vegetables, herbs, and flavorful pasta made from scratch. Perfect for a light and delicious meal, this recipe is ideal for anyone looking to elevate their cooking skills and enjoy seasonal ingredients.

Step 1: Gather Your Ingredients

Before starting, make sure you have all the necessary ingredients on hand. Here's what you will need:

For the Homemade Cavatelli

• 12 ounces strained whole-milk ricotta
• 2 large eggs
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour, plus more for dusting

For the Pasta Primavera

• 1 lb asparagus
• 3 tablespoons olive oil
• 3 cloves garlic, smashed
• 1 leek (white and light green parts, finely chopped)
• 2 ounces finely grated parmesan cheese
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped chives
• Finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Torn basil
• 1 tablespoon butter (for finishing)

Step 2: Make the Ricotta Dough

1. In a mixing bowl, combine the strained ricotta, eggs, and kosher salt.
2. Gradually add the flour, mixing until a dough forms.
3. Knead the dough lightly on a floured surface until smooth. Avoid overworking it to maintain tenderness.

Step 3: Divide and Roll the Dough

1. Cut the dough into manageable pieces.
2. Roll each piece into a long rope, about 1/2 inch thick.
3. Use a knife or bench scraper to cut the rope into small pieces, about 1 inch long.

Step 4: Shape the Cavatelli

1. Using your thumb, press down on each piece of dough and roll it down a ridged surface (like a fork) to create the cavatelli shape.
2. Place the shaped pasta on a floured tray or surface to prevent sticking.

Step 5: Prepare the Vegetables

1. Blanch the asparagus in boiling salted water for about 2-3 minutes until bright green and tender.
2. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
3. In a skillet, heat olive oil over medium heat, add smashed garlic and chopped leeks, sauté until soft.

Step 6: Cook the Vegetables

1. Add the blanched asparagus to the skillet with garlic and leeks.
2. Stir in the parmesan cheese, parsley, chives, lemon zest, and lemon juice, mixing well.

Step 7: Cook the Pasta

1. In a large pot, bring salted water to a boil.
2. Add the cavatelli and cook until they float to the surface (about 2-3 minutes).
3. Reserve some pasta water, then drain the cavatelli.

Step 8: Combine and Serve

1. Add the cooked cavatelli to the skillet with the vegetables.
2. If needed, add reserved pasta water to adjust the sauce's consistency.
3. Finish with a tablespoon of butter and torn basil. Toss to combine.

Conclusion

Congratulations! You've successfully made Pasta Primavera with homemade Cavatelli. This dish highlights the freshness of spring vegetables and the satisfaction of creating pasta from scratch. Enjoy your meal, and don’t hesitate to experiment with different vegetables or herbs as you become more comfortable with the recipe. Happy cooking!