CAVATELLI DOUGH RECIPES

Steps:

• Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
• Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes.
• Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.

Steps:

• Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
• Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
• Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
• Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
• Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
• Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
• To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.