Our first day back and we are able to taste the fruits of our ideas.
Fourme d’Ambert Cavatelli
– 250 g AP Flour
– 174 g Fourme d’Ambert
– 125 g Ricotta
– 56 g whole egg
– Pinch of salt
Puree all the ingredients except the flour until a smooth paste is formed. In a large metal bowl, fold this wet mixture into the flour. The mixture will become gluey, then sandy, and then come together. Knead the dough until it is silky. You may have to add a dusting of additional flour. The key is the dough being a silky ball. Wrap the dough in plastic wrap and let it rest for thirty minutes. Roll the dough out until it is one cm thick and an oval in shape. Cut the dough into one cm strips and then run through the cavatelli maker. Place a sheet pan under the cavatelli maker to catch the pasta. Freeze the pasta on the sheet pan and then bag in freezer bags until ready to use.
To cook, boil in salted water until tender and toothsome. The pasta will be gluey when it is undercooked and mushy when overcooked. Make a quick sauce with brown butter or whatever you like.
Here we have the Fourme d’Ambert cavatelli with sake preserved turnips, shaved shrimp, jalapeno, and a tart cherry-ancho chile puree.
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