Day 104: Cranking Cavatelli

My morning consisted of rolling out this ball of cavatelli dough.

Pizza topped with prosciutto, arugula, and seared duck liver.

Pizza topped with prosciutto, arugula, and seared duck liver.

And I found it quite cathartic–even fun– because you feed long strings of dough into the cavatelli crank. Though, when this little device jams up, it can be one of the most frustrating tasks where you start yanking on the crank and grunting until Chef John tells you to ease up.

“It’ll start working if you just keep turning the handle,” is what I’ve heard Chef tell each of us as we look like maniacs trying to de-jam this machine. Easier said than done, I say.

Hank was plating cavatelli today so I focused on pâté and helping Sean put together his pizza special (though he didn’t need much help).

Pizza topped with prosciutto, arugula, and seared duck liver.

Pizza topped with prosciutto, arugula, and seared duck liver.

TIP OF THE DAY: How to make cavatelli dough:

What you’ll need:
450 g OO flour
450 g semolina
1 t salt
450 ricotta cheese
4 egg yolks
water, as needed

Procedure:
1. In a stand mixer, add flour, semolina, salt, and ricotta cheese. Beat the yolks and add to the mixer. Let it incorporate. If the dough is dry, add water. Dough is finished when smooth and elastic-y rather than sticky or crumbly.

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