Diary of a Chef · Just Chefn Around

Cavatelli with Braised Short Rib

1 hour 15 minutes · 4 servings

By Diary of a Chef

Ingredients

• 300 g semolina flour
• 100 g 00 flour
• 200 g water
• 1 kg water + 25 g salt (scale up as needed)
• 2 cooked red wine–braised short ribs, from a previous cook
• Braising liquid from the same cook

Instructions

1. 1Make the dough

   Flours and water in a bowl; mix to a rough dough, then knead until smooth and fully combined — it should feel firm and elastic, like cool modeling clay.

2. 2Rest

   Wrapped. The dough relaxes; shaping fights you without this.

3. 3Shape

   Roll into long ropes; cut small pieces; drag each across the back of a fork with your thumb so it curls into a shell with ridges. They should hold their curl.

4. 4Boil

   Into the salted water until they float and begin to turn tender.

5. 5Marry

   Cavatelli into a sauté pan with the shredded rib and a ladle of braising jus, medium heat. The liquid reduces, bubbles, and starts to glaze.

6. 6Emulsify

   Small additions of pasta water, stirring continuously, until the sauce turns glossy and clings to every ridge — the pan should look lacquered, not brothy.