Red Vanilla Cavatelli

Ingredients

• 500 g Fine Durum Wheat Semolina
• 2 Planifolia Red Vanilla Beans
• 230 g Water (at room temperature)
• 50 g Grape Seed Oil
• Aclla Cress (to taste)
• 3 lt Water (for cooking)
• 30 g Cervia Coarse Salt

Method

Pasta

1. Pour the semolina into a large bowl.
2. Finely grate 1 vanilla bean directly into the semolina. Mix well to combine.
3. Make a well in the center, pour in the water, and start mixing with a fork until fully hydrated.
4. Transfer the dough to a work surface and knead vigorously until you get a smooth dough with an activated gluten network.
5. Wrap in cling film and let rest in the refrigerator for 30 minutes.
6. Take the dough and, on a lightly floured surface, shape it into long cylinders about 1 cm thick.
7. Cut the cylinders into pieces about 1.5 cm long.
8. Using two or three fingers, press each piece against the surface and drag it towards you, rolling it slightly to create the characteristic concave shape of the cavatelli. Place them on a floured tray.

Vanilla Condiment

1. In a small bowl, pour the grape seed oil.
2. Split the second vanilla bean, scrape out the seeds, and add them to the oil.
3. Let it infuse at a controlled temperature (between 35°C and 40°C) for a few hours, allowing the oil to become flavored.

Cooking and final assembly

1. Bring 3 liters of water to a boil in a large pot.
2. Once boiling, add the coarse salt.
3. Drop in the cavatelli and stir gently. When all the cavatelli float to the surface, cook for another 2 minutes.
4. Drain the pasta, reserving a little cooking water.
5. Transfer the cavatelli to a skillet or a large bowl. Season with the vanilla oil and toss well, adding a splash of cooking water if needed to create a light creaminess.
6. Plate and garnish with fresh Aclla Cress leaves.

Enjoy your meal!

Recipe: Giovanni Don Anselmo D'Apice