Making the perfect Andrea’s Hand Cranked Coffee Cavatelli should only take approximately 1 hr 20 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Andrea’s Hand Cranked Coffee Cavatelli recipe can feed your family for 4 servings.
There are many different ways to make this Andrea’s Hand Cranked Coffee Cavatelli recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Andrea’s Hand Cranked Coffee Cavatelli recipe.
Andrea’s Hand Cranked Coffee Cavatelli Popular Ingredients
- 8 ounces extra-virgin olive oil
- 2 tablespoons sliced garlic
- 8 ounces freshly sliced porcini mushrooms
- 6 to 8 ounces diced and blanched calabaza
- 1 pound cooked Espresso Cavatelli, recipe follows
- 1 1/2 cups light chicken stock
- 8 ounces butter
- 6 to 8 ounces fontina cheese, grated
- 1 orange, zested
- 2 tablespoons fresh chopped chives
- 16 leaves fresh arugula
- Kosher salt and freshly ground black pepper
- 16 1/2 ounces all-purpose flour, plus more for flouring work surface
- Pinch kosher salt
- 1 tablespoon instant espresso powder
- 12 ounces ricotta cheese
- 1 whole egg
- 1 1/2 to 2 ounces milk
Steps for making Andrea’s Hand Cranked Coffee Cavatelli
- In a large saute pan over a medium heat, add olive oil and garlic. Once garlic begins to brown slightly, add porcini mushrooms and allow to brown with the garlic. Once mushrooms and garlic are golden brown, add calabaza and cavatelli and toss with garlic and mushrooms until all ingredients are mixed together and hot. Add chicken stock and butter and reduce until 1/3 of the original liquid remains. Add remaining ingredients and toss until well incorporated. Adjust seasoning as desired and serve in pasta dish.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- In a large bowl, combine flour, salt and espresso and mix well. Make a small well in the center and add ricotta, egg and milk and start to mix all the ingredients together. Once combined, take dough mixture and begin kneading it on a lightly floured surface for about 10 minutes until firm and smooth. Wrap in plastic wrap and refrigerate for 20 minutes. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use.
Popular Categories for this Recipe
- Italian
- Pasta Recipes
- Main Dish
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Andrea’s Hand Cranked Coffee Cavatelli recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
