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Article: Cavatelli With Tomato Sauce; Capellini With Shrimp and Roasted Garlic Sauce; Porcini-Flavored Garganelli With Mushroom Sauce and Goat Cheese.
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- December 9, 2002
CopyrightCOPYRIGHT 2002 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Here are the recipes for each pasta, from dough to accompanying sauce, from pasta chef Roberta Adamo and executive chef Ed Vadden of Penne restaurant in Philadelphia. Adamo's No. 1 trick to making pasta dough is to "never overwork the dough. Form it and then let it rest."
CAVATELLI WITH TOMATO SAUCE
For the pasta dough:
1 pound ricotta (Impastata style) cheese
1 egg yolk
2 tablespoons extra virgin olive oil
6 ounces imported all-purpose flour or unbleached all-purpose flour