#1 Begin by making the pasta. In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, and salt. Gradually add the water, mixing as you go, until a shaggy dough starts to form. You might need to adjust the amount of water slightly #2 Transfer the dough to a floured work surface and knead for about 10 minutes, or until the dough is smooth and elastic. If the dough feels too dry, you can add a little more water if it’s too sticky, add a bit more flour #3 Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes or up to overnight in the fridge. This will help the gluten relax and make the dough easier to shape #4 Divide the dough into small sections. Roll each section into a thin rope, about the width of a pencil. Using a knife or pastry cutter, cut the rope into small segments, about 1 inch long #5 Using a fork or your fingers, press each segment and roll it slightly to give it a characteristic cavatelli shape. The idea is to have a curled pasta with ridges on one side. Place on a sheet pan dusted with semolina flour #6 Bring a large pot of salted water to a boil. Add the cavatelli and cook until they float to the top, which usually takes 3 to 4 minutes. Drain the pasta #7 In a large pan or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery. Saute until the onion is translucent and the vegetables have softened, about 5 minutes #8 Add the garlic and sausage to the pan. Break up the sausage with a spoon until crumbled and cook until browned, about 10 minutes #9 Pour the wine into the pan and scrape up any browned bits from the bottom. Allow it to simmer for a few minutes to reduce slightly #10 Stir in the crushed tomatoes or passata. Season with the oregano, salt and pepper #11 Reduce the heat to low and let the ragu simmer gently until the flavors meld and the sauce thickens, stirring occasionally, about 30 minutes #12 Toss the ragu with the cooked pasta. Serve hot, garnished with fresh basil or parsley and a sprinkle of Parm
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Christian Petroni's Whole Wheat Cavatelli with Sausage Ragu is one of the first pasta dishes he put on the menu at his first restaurant. The chewy earthiness of the whole wheat cavatelli plays really well against the rich, deep, cooked-down, sticky, smooth sausage ragu.
#1 Begin by making the pasta. In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, and salt. Gradually add the water, mixing as you go, until a shaggy dough starts to form. You might need to adjust the amount of water slightly #2 Transfer the dough to a floured work surface and knead for about 10 minutes, or until the dough is smooth and elastic. If the dough feels too dry, you can add a little more water if it’s too sticky, add a bit more flour #3 Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes or up to overnight in the fridge. This will help the gluten relax and make the dough easier to shape #4 Divide the dough into small sections. Roll each section into a thin rope, about the width of a pencil. Using a knife or pastry cutter, cut the rope into small segments, about 1 inch long #5 Using a fork or your fingers, press each segment and roll it slightly to give it a characteristic cavatelli shape. The idea is to have a curled pasta with ridges on one side. Place on a sheet pan dusted with semolina flour #6 Bring a large pot of salted water to a boil. Add the cavatelli and cook until they float to the top, which usually takes 3 to 4 minutes. Drain the pasta #7 In a large pan or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery. Saute until the onion is translucent and the vegetables have softened, about 5 minutes #8 Add the garlic and sausage to the pan. Break up the sausage with a spoon until crumbled and cook until browned, about 10 minutes #9 Pour the wine into the pan and scrape up any browned bits from the bottom. Allow it to simmer for a few minutes to reduce slightly #10 Stir in the crushed tomatoes or passata. Season with the oregano, salt and pepper #11 Reduce the heat to low and let the ragu simmer gently until the flavors meld and the sauce thickens, stirring occasionally, about 30 minutes #12 Toss the ragu with the cooked pasta. Serve hot, garnished with fresh basil or parsley and a sprinkle of Parm
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