Directions

At Least 1 Hour Before Cooking

1. Remove the outer rind of the mortadella and salami and transfer to a food processor. Grind into a paste-like consistency. Alternatively, this can be done with a knife and a sturdy cutting board. Simply finely chop the meat and use the edge of your knife to press and smear until a very fine paste forms.

2. Add the egg and process until combined. Transfer to a bowl, along with ½ pound of the ground pork (freeze or store the remaining pork for another use). Grate in the Parmesan and add the seasoning mix. Use your hands to mix until homogeneous and emulsified.
3. Form into small (about marble-sized) meatballs. Continue until you have your desired amount of meatballs, setting aside the formed meatballs on a plate (any leftover meat freezes well for later). Store in your refrigerator.

PREP 🥒

1. Set aside ¼ cup of semolina flour. In a large mixing bowl, mix together the remaining semolina flour and 00 flour. Slowly pour just under 1 cup of warm water into the mixture, and use your hands to squeeze and combine the water into the flour. Continue pressing and squeezing until a shaggy dough begins to form. Use the remaining warm water to bring the dough together if necessary.

2. Form the dough into a rough ball and transfer to your work surface. Knead until soft, smooth, and supple. Wrap in plastic wrap and set aside to rest.

HOW TO COOK 🍳

1. Fill a large pot with water, cover, and bring to a boil over high heat.

2. Meanwhile, heat a large dutch oven or saute pan over medium-high heat.
3. Peel the garlic. Trim, halve, and peel the onion. Slice into thick half moons.
4. Add enough olive oil to coat the bottom of your dutch oven, reserving about 2 tablespoons of olive oil. Add the onions and garlic and stir constantly until lightly browned, about 5-8 minutes.
5. Use a slotted spoon to remove the onion and garlic. Discard or reserve for later use.
6. Turn the heat to low and add the dried oregano and thyme. Swirl the pan to bloom the herbs and infuse the oil.

7. Carefully stir in the tomatoes. Season with S&P Seasoning and sugar to taste.

8. Adjust the heat to maintain a gentle simmer. Simmer for 20-30 minutes.
9. Meanwhile, to make the cavatelli, dust a sheet tray with the reserved semolina flour. Cut off a small strip of the dough, keeping the remaining dough covered. Lightly press with your hands to roll the strip into a long, thin “snake.” Dust with semolina flour and slice into ¾-1 inch-wide chicklets. Use your thumb to apply gentle pressure in a dragging motion away from you to create a hollow (this can also be done on a gnocchi board for added texture). Continue with the remaining dough, transferring the rolled cavatelli to the baking tray.
10. Heat a large saute pan over high heat. Add remaining 2 tablespoons of oil. When the oil ripples, add the meatballs with plenty of space in between each so as not to overcrowd the pan. Brown in batches, setting aside the finished meatballs on a plate.

11. Season the boiling water with S&P Seasoning. Blanch the cavatelli until done, about 4-6 minutes.

12. Remove the tomato sauce from the heat and stir in the basil.

13. Add the cooked cavatelli to a pan with the meatballs, along with a ladle full of pasta water. Add gravy to taste and bring to a simmer, stirring constantly.  Season with S&P Seasoning.

14. Plate your pasta and meatballs, garnish with a few slices of Truffle Carpaccio and basil, grate on some fresh Parmesan, and finish with a pinch of S&P Seasoning. Time for the first taste! Congratulate yourself on making something so delicious by hand.