Makes 5 servings For a supremely springtime dish, the mushrooms in this recipe would be chanterelles, but they can be expensive and are typically only available in the spring. A good substitution would be shiitake mushrooms. As for the ramps—wild, leafy, scallion-like vegetables—they are seasonal and you might actually find them in your backyard. If you can’t find them, just use small scallions for this dish. Chef’s Note: If using scallions instead of ramps, cut them in half lengthwise before cooking.
- 1 lb semolina flour
- 1 tablespoon olive oil
- 1 cup water, warmed to 95°F
- Olive oil, as needed
- 2 cups mushrooms, washed, dried, and sliced 1/4-inch thick
- 2 cups ramps or scallions, cut into 1-inch lengths
- 1 thyme sprig
- 1 cup water, Vegetable Stock, or Chicken Broth
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shaved Parmigiano-Reggiano or Pecorino Romano
- To make the pasta dough: Combine all the ingredients for the dough in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed for about 10 minutes, or until thoroughly incorporated. Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
- Pinch off a marble-size piece of dough and roll it out with a pencil-size wooden dowel. It should ultimately be curled up on both sides and be shaped like a little hot dog bun.
- Place the rolled cavatelli on a parchment paper–lined sheet pan that has been lightly floured and cover them with plastic wrap. At this point you, can freeze the cavatelli or cook them. To freeze, place them on a sheet pan and freeze until solid, then transfer them to zipper-lock bags; they won’t stick together.
- To make the mushrooms and ramps: In a large sauté pan, heat the olive oil, add the mushrooms, and sauté on high heat until lightly browned, 4 to 5 minutes.
- Add the ramps and thyme and brown lightly, 2 to 3 minutes. Add the water or broth and cook until tender, 2 to 3 minutes more. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, 8 to 10 minutes. Skim the pasta and add to the pan of hot mushrooms and ramps. Add just enough pasta water to make a light, slightly thin sauce.
- Remove the thyme sprig and transfer the pasta to a serving bowl. Add the cheese, toss lightly, and serve immediately.
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