Cavatelli Pasta

300gm semolina flour

140ml water

1. Place semolina and water into a bowl using your hand begin bringing both together. Keep going until you have created a shaggy dough ball, but all the semolina has been incorporated. Place onto dry surface and knead the dough for 10 minutes, making sure you’re stretching as you go. Wrap in cling film and let rest for thirty minutes.

2. Cut a long knob of dough off the end and using your hands a little bit of flour over the top. Roll your knob of dough into a long thumb sized cylinder shape. Cut in half and then line up before using a bench scraper to cut your little thumb nail size cavatelli pieces.

3. Using a gnocchi board, press down firmly on your little dough pieces onto the ridged sideband push your dough away from you and let it roll off the board. Pressure and speed are important, but it does take time to get perfect.

4. Cook in salted boiling water for 60 seconds (reserve pasta water for sauce)

Sauce

2 pork sausage (preferably with fennel seed)

2 shallots (finely diced)

50ml white wine

3 garlic cloves (finely sliced)

1 lemon (zest & juice)

1 long red chilli (thinly sliced, keep seeds)

1 tea sp cracked black pepper

6 leaves tuscan kale (stem removed, torn into pieces)

75gm butter

Generous hand of parmesan

EVOO

Sea salt

Place pan on medium heat. When hot, render your pork sausage by removing it in chunks from its casing. Once charred and rendered, remove to the side. Add your shallots with a pinch of salt and sweat for a minute before adding your white wine to deglaze and cook for another minute. Add in your red chilli, garlic and lemon zest and cook for 2 minutes. Then add in your tuscan kale, reserved pork sausage and cracked pepper and cook to its wilt (1-2 minutes). Finish with 1/2 cup of pasta water, your just off al dente cavatelli, butter, parmesan and half your lemon juice and take off heat. Using the residual heat flick your pan to incorporate everything for close to a minute before serving and finishing with high quality EVOO and sea salt to taste.