Homemade cavatelli recipe with black truffle and cheese fondue! Nothing short of that! The only way you won’t like this recipe is if you don’t like pasta or truffles.
It takes me back to my trip to Italy last year during truffle season. My oldest son must have eaten truffle tagliatelle at least 5 times in the first week alone.
Everywhere we went it was on the menu and the great thing about being in tuscany during that time is that it doesn’t cost 100$. Most of them cost around $12-$15 hence the reason for my son eating so much of it. This recipe goes a little over the top with the addition of the fondue. But don't think heavy fondue here, instead think airy and melt in your mouth cheese foam.
I decided to make the pasta shape cavatelli which literally means "little hollow"
Southern Italy uses more of the durum wheat or semolina flour without the use of eggs in their pasta dough. This is a great recipe for anyone who is allergic to eggs. The key to using the semolina flour is using warm water which hydrates the flour.
Traditionally the pasta is just semolina and water. I added a little bit of 00 flour which makes the pasta, I think, a little softer and tender, than just all semolina. Here is the recipe I hope you enjoy it!
Homemade Cavatelli with Black Truffle Fondue
Black Truffle Cavatelli and Fondue
Homemade cavatelli pasta recipe with black truffle and cheese fondue! Nothing short of that! The only way you won’t like this recipe is if you don’t like pasta or truffles.
It takes me back to my trip to Italy last year during truffle season. My oldest son must have eaten truffle tagliatelle at least 5 times in the first week alone.
Everywhere we went it was on the menu and the great thing about being in tuscany during that time is that it doesn’t cost 100$. Most of them cost around $12-$15 hence the reason for my son eating so much of it. This recipe goes a little over the top with the addition of the fondue. But don't think heavy fondue here, instead think airy and melt in your mouth cheese foam.
Southern Italy uses more of the durum wheat or semolina flour without the use of eggs in their pasta dough. This is a great pasta for anyone who is allergic to eggs. The key to using the semolina flour is using warm water which hydrates the flour.
Traditionally the pasta is just semolina and water. I added a little bit of 00 flour which makes the pasta, I think, a little softer and tender, than just all semolina. Here is the recipe I hope you enjoy it!
Semolina Pasta
- 2 cups semolina flour
- 1 cup 00 flour
- 1 1/4 cup warm water
- 1 tsp salt
For the Fondue
- 3 tbsp butter
- 3 tbsp flour
- 3 1/4 cup milk
- 2 oz fontina cheese (grated)
- 2 oz parmesan (grated)
- 2 oz truffle cheese ((gouda) grated)
- salt (and pepper to taste)
Pan butter sauce
- 3/4 cup pasta water
- 2 oz parmesan (grated finely)
- 1 stick butter (or truffle butter)
- 1 tsp black truffle oil
- salt (and pepper to taste)
Garnish
- 1 large Australian black truffle
How to make pasta
-
Typically you use all semolina flour for a semolina based pasta but I like to add a little 00 in this one. In a bowl with both flours mixed well. Make a hole or well in the center of the flour.
Add the water and mix with your hands until you make a dough. Knead the dough for 10 minutes until smooth and then wrap and allow it to rest.
Then using a bench scraper or knife cut the dough in half. Then cut the dough into 5 equal slices. Take the slices and roll using your hands into a rope.
Cut the rope into dime size pieces that are round. Then using a paring knife, your thumb, or your index and middle fingers, press the little pieces of pasta curling it to you and then flicking them away from you.
You can also see a how to video here that is a perfect example. Place on a sheet pan lined with parchment paper and a dusting of semolina flour.
For the fondue
-
In a sauce pot on medium heat add butter to melt. Once the butter has melted add the flour to make a roux. Once the roux has formed add the milk one cup at a time stirring constantly with a whisk.
Keep adding the milk until a thick sauce has formed. Cook for 5-7 minutes on medium-low to cool out the flour. Then add the cheese and melt completely.
Finish the bechamel with nutmeg and salt. Once it has been seasoned and melted all together pour into an isi canister and charge with 1-2 charges. Keep in a hot water bath to ensure the fondue will be hot.
To finish
-
Fill a large pot with salt water and bring to boil. Add the pasta to the water and cook for 3-5 minutes until tender. Meanwhile in a large sauté pan add 3/4 cup of the reserved pasta water, the grated Parmesan and Butter.
Swirl the pan around so that the butter and cheese start to melt and become a sauce like consistency (1 minute). Add the drained pasta, toss to coat the pasta well and season with salt, black pepper, and truffle oil.
Place the cavatelli on to the plate. Then add the fondue using the isi canister next to the pasta (should be light and foamy). Add shaved black truffle on top. Serve and enjoy!