Cavatelli with Tomato ‘Nduja & Pecorino Recipe Here
Cavatelli // Sfoglini Pasta Shop // Brooklyn, NY
The secret to perfect pasta is easy. The water — salty as the sea! The sauce — fresh as summer morning! The pasta — well, for most, that’s where the secret ends. Raid even the best home cook’s pantry, and you’ll find store-bought boxes and plastic bags of brittle shells and snapped spaghetti. Not so in the kitchens of spots like Hearth, Roberta’s, or Frankie’s Sputino, where chewy semolina flour is hand-rolled into perfect shapes. And that is where these hail from: traditional priest’s ears, perfect for cupping the rich sauces of southern Italy. No need for a confession that you didn’t make them yourself.
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