Cavatelli Molisani con Ragù di Maiale
Hand-dragged durum wheat semolina pasta coated in a rich, slow-simmered pork ragù. Known locally in Molise as cavatielle.
- Prep
- 45 min
- Cook
- 90 min
- Total
- 135 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large heavy saucepan
- •Large pot for pasta
- •Wooden pasta board
- •Bench scraper or knife
- •Spider strainer
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 22 g
- carbs
- 84 g
- fibre
- 5 g
- protein
- 32 g
- calories
- 680 kcal
Instructions
- 1
Mix the semolina with warm water on a wooden board until a rough dough forms.
- 2
Knead the dough firmly for ten minutes until smooth, then cover and rest for thirty minutes.
- 3
Heat olive oil in a heavy saucepan and brown the pork pieces on all sides until golden.
- 4
Add the chopped onion and chilli, frying gently until the onion collapses and turns sweet.
- 5
Pour in the white wine and scrape the pan base to lift any caramelised bits.
- 6
Pour in the tomato passata and salt, then simmer covered on low heat for ninety minutes.
- 7
Roll dough portions into pencil-thick ropes and slice them into two-centimetre pieces.
- 8
Press two fingertips into each piece and drag firmly towards you to create hollow shells.
- 9
Boil the cavatelli in salted boiling water for three to four minutes until they float.
- 10
Transfer the drained pasta directly into the pork ragù and toss with grated pecorino before serving.
Chef's tips
Drag the pasta pieces across an un-floured wooden board so the friction creates a deep hollow shell. Simmer the ragù very gently until the pork meat turns tender enough to flake with a fork.
Ingredient substitutions
- Aged Pecorino cheese → aged Parmigiano-Reggiano, though it gives a milder, less salty finish
- Pork ribs or shoulder → good-quality coarse pork sausages removed from their casings
Storage
Store leftover pasta and sauce in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a frying pan over low heat with a few spoonfuls of water until piping hot.
Common mistakes to avoid
- •Using excess flour on the board when shaping, which causes the dough to slide rather than curl.
- •Rolling the dough ropes too thickly, resulting in heavy, chewy pasta centres after boiling.
- •Boiling the ragù too rapidly, which dries out the pork instead of rendering it tender.
Serving suggestions
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