A few weeks ago my girlfriend let me borrow her BeeBo Cavatelli Pasta Maker it was the first time I ever used a machine, all I can say is wow, what a great invention!
If you’re crazy about cavatelli, those shell-like ridged noodles that capture and hold the flavor of a sauce so well, then have no fear you can have these made, cooked and on your table in no time at all. I was amazed at just how easy this process was, you simply feed a strip of pasta dough into the machine and turn the handle; the machine does the rest. The rollers send the dough past a drum set with two tiny blades which cut the dough into small pieces and presses them against the drum’s ridged lining. As quick as you can turn the handle is as fast as they come popping out, you’ll have trays of them done before you know it!
If you want to freeze some, leave them individually on the tray as shown above placing the whole tray in the freezer, when completely frozen you can then bag them up, mine took about a half hour to 40 minutes to freeze.
The ricotta dough is my favorite they turn out so light tasting, you won’t get that heavy doughy feeling at all I promise! They also cook up really fast, just place them into salted boiling water and when they rise to the top, which only takes a few seconds, they’re pretty much done and you can start scooping them out.
A simple sauce made of olive oil, garlic, red pepper flakes and some of the pasta water was the perfect combination for the fresh cavatelli with shrimp and broccoli.
Tossing them into a light marinara sauce is my personal favorite, even my 14 month old granddaughter loved them, I cut them into thirds for her and she gobbled them up!
Here’s the food processor method for making the dough
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Those look so delicious! Something to dream about before I go to sleep.
A Cavatelli maker?? Weirdest contraption I seen. You have so many gadgets in the States. Love the sauces you used with the pasta especially the shrimps and broccoli!
Unbelievable yummy!!! So jealous!
My (Sainted) Mother’s drying method was to lay white sheets over the beds and cover them with the “gahvadeel.”
Needless to say, afternoon nap times were not possible one these (glorious) days.
Your dish looks delicious and I’ve got to try making pasta – when does the flour go in this recipe?
Ooops, That was a typo Big Dude, I corrected it, the flour also goes in the processor bowl!
How much fun it this!!! I wish I could have watched you make this pasta, Marie. Love the little shapes and the ridges to hold sauce. Homemade pasta is such a treat.
Ah, “gavahdeel.” One of my top pasta choices. I never knew there was a machine to make them. I remember one Easter when my mother and I made 5 pounds of ricotta cavatelli by hand. My finger felt like it would fall off from forming the pasta around the tines of a fork. Yours look delish!
You make it all look easy!
I would love some of my bagna cauda broccoli over your cavatelli!
Magnificent! I love that pasta shape. What mouthwatering dishes. I really love that bagna cauda broccoli accompaniment.
Cheers,
Rosa
They look so good, Marie. I put that machine on my Christmas wish list…not a bad price for the convenience!
These look like they would be so much fun to make with a machine. Look at all their “sauciness”.
This is definitely one of those shapes that I never would have thought I could make at home. Fabulous.
You are tempting a gadget freak. My fingers are quivering, trying not to impulse buy one of these. Hmmm, how can I make these without the machine. Mmmm, ricotta!
You are tempting me too. And a great recipe with the ricotta.
WOW!!! What a presentation for company. Looks great. I remember making these with a fork, years ago and I haven’t made them since. Where can I get that machine???
Once again, another practical yet spectacular dinner idea from you. Thanks
Bella Lady it’s just a click away, I provided the link for you!
Bella Lady I knoww your local, so check out Caputo’s I’ve seen them there.
Thanks, I am going to Caputo’s today and will look. You inspire me to be daring in my kitchen!!!
Oh I’ve got to get one of those!!
I love cavatelli, Marie! And like you, serve mine up with marinara sauce. I’ve seen those machines before but never took one for a test drive. When I was little, I used to help my Mom make them by hand on the big wooden bread board. She cut each one and then rolled it against the tines of a fork – such a sweet memory for one of my favorite pastas.
I would love to get a pasta machine for Christmas. I will have to drop some hints! Your cavatelli looks perfect!
A cavatelli machine! New to me. I confess to buying them frozen. Grandma made them – my mother did not. They just snuggle with the marinara – but the shrimp and broccoli interest me. I am not a huge gadget person – but shall look at this in my favorite kitchen shop.
wow thank you so much for your comment. that was just so nice of you. you have to know i feel the same way with you; i am very bad at making homemade pasta. so when i see you make it my jaw drops. thanks again! ciao
I now have cavatelli maker on my xmas wish list. I hope I can wait that long.
Wow – I have this machine too! I received it from my husband’ grandmother. I haven’t used it yet, but after seeing your beautiful cavatelli, I may use it this weekend!
There you go making me want another gadjet. You are a pro.
My mom has a Cavatelli machine that has to be at least 50 years old. The difference is it puts the lines on the pasta length wise. I can remember when I was a kid the kithchen table and the dinning room table (with the leafs in) just covered with Cavatelli drying. Makes me want to run to Rosebud for their ricotta cavatelli
Great job, they look fab!
What a wondrous little machine, it really makes me want to own one.
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I have had a cavatelli machine for 30 yrs but I never rolled out my dough into strips. All I do is break off a piece of the dough and roll it between my hands until it’s about 1/4 to 1/2 inch thick. Should look kind of like a rope. Just feed it into your machine and there you have it. It’s a little bit easier than having to roll the dough out. ENJOY!