Use the adorable little machine or roll by hand, Either way you’ll love making homemade Cavatelli enrobed in a simple and savory Alfredo Sauce! Then, you’ll have so much fun turning pizza dough, cheese and pepperoni into little stacks of smashed and baked pizzas squares bursting with flavor in every bite!
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| Servings |
Ingredients
For the Cavatelli with Alfredo Sauce::
- 2 cup all-purpose flour
- 1/2 cup semolina flour
- 1 teaspoon kosher salt
- 6 large egg yolks
- 4 tablespoons olive oil
- 1/2 cup cold water
For the Alfredo Sauce:
- 1/2 cup butter
- 1 pint heavy whipping cream (or 2 cups)
- 4 ounces cream cheese
- 1/2 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated Parmesan cheese
For the Sicilian Figulata:
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon salt
For the Filling:
- 1/4 cup olive oil plus more for drizzling when cooked
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 cups Mozzarella, shredded
- 2 cups parmesan cheese, grated fine
- 1 small package pepperoni, chopped fine
- 2 tsp pepper
- 2 cups mozzarella shredded
- 2 cups Parmesan cheese grated fine
- 1 small package pepperoni chopped fine
Ingredients For the Cavatelli with Alfredo Sauce::
For the Alfredo Sauce:
For the Sicilian Figulata:
For the Filling:
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Instructions
For the Cavatelli with Alfredo Sauce:
- Make the Pasta. In the bowl of a food processor, combine the all-purpose flour, semolina flour and kosher salt. Pulse to combine. Add the egg yolks and olive oil and pulse to combine. With the food processor on low, add the cold water and pulse until the dough forms into a loose ball. Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball, about 30 seconds. 5. 6. Lightly dust your hands and counter with semolina flour if the dough is sticking. Wrap the dough tightly with plastic wrap and set it aside to rest for 30 minutes. When dough has risen, lightly flour your work surface with semolina flour and divide the dough in half. Wrap one half of the dough with plastic wrap and set it aside while you roll the first piece. For a pasta machine, start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting (#5). Then, run dough through setting (#7.) Once the dough is thin enough to see your fingers through, Roll pieces of dough into small logs. Flatten with the palm of your hands. Run the log through the Cavatelli machine. Make the Alfredo Sauce. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until smooth and creamy. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and cook for 3-5 minutes or until it starts to thicken. Turn off heat and set aside. Fill a Dutch oven with water and 1 TBSP of salt. Bring to a boil. Add Cavatelli cook for about 3-5 minutes or until it starts to thicken. Drain cavatelli with a strainer and place in a large shallow bowl. Gently stir the Alfredo sauce into the cavatelli and serve hot. Serves 8.
For the Sicilian Figulata:
- Line a large baking sheet with parchment paper. Make the pizza dough. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder, basil and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 hour. After the dough has risen, punch down and place it back on the floured surface. Using a rolling pin or your hands, form it into a long rectangle. Place the towel back over the dough and let sit in the warm place for 10 minutes. Place a pizza stone in the oven and heat to 475 degrees. Brush the olive oil over the pizza dough. Sprinkle with garlic powder, salt and pepper. Spread the mozzarella and parmesan evenly over the dough. Sprinkle with chopped pepperoni. Roll the dough into a long log, seam side down. Slice the roll into thin strips, about 1/2 inch thick. Take one piece and flatten with the palm of your hands. Place a second piece and place it on top of the smashed piece. Repeat with a third piece of dough, pressing down all three pieces. Repeat until all the pieces are used up, creating bundles of three pieces of dough. Arrange the rounds on the parchment lined baking sheet. Drizzle with more olive oil and sprinkle with grated parmesan cheese. Bake for about 20 minutes or until golden brown. Serve warm.
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