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Origins in Piedmontese Passion: Spinasse and its Perfect Handmade Cavatelli
Imagine stepping off the bustling streets of Seattle into an intimate and warmly lit trattoria, where the air hums with the promise of authentic Italian flavors. The story of Spinasse unfolds as a passionate homage to the rustic yet refined cuisine of Italy’s Piedmont region, a place where the art of handmade pasta, like their sublime Cavatelli, is truly celebrated.
Spinasse isn’t just an Italian restaurant; it’s a direct culinary link to the soulful traditions of Northern Italy. Founded by Chef Jason Stratton (who later moved on, but the restaurant’s ethos remains), Spinasse quickly established itself as a Seattle gem, revered for its dedication to producing exquisite, handmade pasta daily, often right before your eyes in their open kitchen. The ambiance is charmingly rustic and intimate, often bustling with diners eager to savor genuine Italian hospitality and robust flavors. The menu is a carefully curated exploration of Piedmontese specialties, emphasizing seasonal ingredients and classic techniques.
During my visit to Spinasse, amidst the cozy atmosphere and the tantalizing aromas of simmering sauces, I had the distinct pleasure of experiencing their Cavatelli. This wasn’t just a pasta dish; it was a testament to the transformative power of perfectly handmade pasta. The small, shell-shaped cavatelli, with their characteristic ridged texture, were delightfully chewy and tender, perfectly cradling a rich, often seasonal, sauce (perhaps with wild mushrooms or hearty ragù). Each bite was a harmonious blend of artisanal pasta and deeply flavored ingredients.
Savoring that Cavatelli at Spinasse, I understood that this establishment is more than just a place to eat; it’s a place to experience the art of traditional Italian cooking, executed with precision and love. It’s about respecting culinary heritage, elevating simple ingredients through meticulous preparation, and creating a dining experience that is both comforting and authentically profound.
If you’re looking for an authentic and exceptional Italian dining experience in Seattle, a place to savor truly exquisite handmade pasta and regional specialties in a warm and inviting setting, Spinasse is a destination that should be at the very top of your list. It’s a place to experience the soulful flavors of Piedmont and discover masterpieces like their unforgettable Cavatelli.
A Celebration of Piedmontese Passion: Crafting Your Own Spinasse Handmade Cavatelli
To capture the authentic and comforting essence of Spinasse’s exquisite Cavatelli in your own kitchen, begin with simple flour and water, and a touch of Northern Italian inspiration. This culinary journey celebrates the rustic beauty of handmade pasta and the joy of creating a deeply flavorful dish, much like the dedicated artistry at Spinasse.
Embarking on this endeavor is a lesson in appreciating the inherent chewiness and texture of homemade pasta. Focus on creating a pliable dough that’s a pleasure to work with, and mastering the technique of shaping each individual cavatello to perfectly cradle your chosen sauce. Start by selecting good quality semolina or all-purpose flour and water (or ricotta for a softer dough), the essential components of this delightful pasta.
Consider incorporating elements that reflect Spinasse’s focus on authentic regional flavors. While a simple dough is traditional, adding ricotta cheese will yield a richer, softer cavatelli, perfect for lighter sauces like a fresh pesto or a simple butter and sage. The key is to let the unique texture of the handmade pasta be the star, complemented by a sauce that highlights its rustic charm.
Pay close attention to kneading the dough until it’s smooth and elastic, then resting it to allow the gluten to relax. When shaping the cavatelli, apply gentle pressure and a rolling motion to create the signature curl and inner hollow. The aroma of freshly made dough, mingling with the scent of your simmering sauce, will be a testament to the simple yet profound transformation of quality ingredients.
As you prepare this charming pasta, you’ll appreciate the ease and satisfaction of creating something both delicious and authentically Italian. It’s a celebration of simple ingredients transformed by hand, minimal fuss (once you get the hang of shaping!), and the pure pleasure of enjoying a perfectly rustic yet flavorful dish, inspired by the artisanal craftsmanship of Spinasse.
Chef’s Notes: Rustic Homemade Cavatelli
• Ensure the dough is properly kneaded – Aim for a satiny, elastic texture before resting to prevent brittle pasta shells.
• Experiment with a nutty twist – Swap plain water for a splash of browned butter while tossing the pasta for richer flavor.
• Pair with classic sides – A crisp green salad or garlic bread makes a perfect complement to this rustic dish.
• Boost texture with crunchy toppings – Toasted pine nuts or chopped basil at the end add layers of flavor and bite.
• Adjust roasting time for optimal caramelization – Turning vegetables halfway ensures even browning and maximum sweetness.
• Customize the pasta color – Ground turmeric gives a golden hue, but you can also use beet powder for an earthy red tint.
• Optimize meal prep – Make the dough ahead and refrigerate overnight for deeper flavor development.
• Balance flavors with acidity – Fresh lemon juice brightens the dish, but a splash of balsamic vinegar adds richness.
• Try alternative pasta shapes – If cavatelli feels too advanced, experiment with hand-rolled gnocchi or orecchiette.
• Serve hot for the best experience – Enjoy immediately while the pasta retains its soft chew and velvety sauce coating.
Rustic Homemade Cavatelli
Get ready to impress with our Rustic Homemade Cavatelli! This lively, hands-on pasta recipe pairs pillowy, hand-shaped shells with caramelized root veggies for a show-stopping weeknight main. We’re talking fresh dough that’s silky smooth, bright lemon tang, and a shower of savory Parmesan—all in under two hours! Let’s roll up our sleeves and create restaurant-worthy Italian fare right in your kitchen.
4
servings40
minutes35
minutes400
kcal30
minutes1
hour45
minutesKeep the screen of your device on
Ingredients
- For the Dough (makes about 1 lb, serves 4)
⅔ cup plus 2 tsp cold water start here; add more with a spritz bottle if needed
2 cups semolina flour or swap in 1¾ cups “00” flour for silkier results
¾ teaspoon fine sea salt
½ teaspoon ground turmeric optional, for gentle color
½ teaspoon freshly ground black pepper optional, for subtle bite
- For the Roasted Vegetables Toppings
1 medium golden beet peeled and cut into ½-inch cubes
3 cups small cauliflower florets from about 1 small head
1 medium delicata squash sliced into ½-inch crescents
2 Tbsp extra-virgin olive oil plus extra for drizzling
½ cup freshly grated Parmesan cheese divided
4 scallions thinly sliced on the bias
Zest of 1 lemon plus 1 Tbsp fresh lemon juice
- Alternative Ingredients
Semolina flour → all-purpose flour or whole-wheat pastry flour less tooth
“00” flour → bread flour for more structure
Golden beet → red beet or roasted carrot chunks
Cauliflower → broccoli or Brussels sprouts sprouts
Delicata squash → butternut or acorn squash
Parmesan → Pecorino Romano or nutritional yeast vegan
Lemon zest/juice → lime zest/juice for a different tang
Directions
- Dough Preparation – In a large mixing bowl, whisk together 2 cups semolina flour, salt, and optional spices. Pour in ⅔ cup chilled water and stir until shaggy clumps form (about 3 minutes). If dough feels too dry, spritz with water; if too sticky, dust with a bit more flour.
- Kneading Rest – Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it feels smooth and springy. This develops gluten for that perfect bite. Shape into a ball, wrap tightly in plastic, and let rest at room temperature for 30 minutes. (Optional: refrigerate up to 24 hours for deeper flavor.)
- Shaping Cavatelli – Unwrap rested dough and roll out to a ¼-inch thickness on a floured board (about 5 minutes). Cut into ¾-inch strips, then either roll each piece over a cavatelli board or pinch and drag on a floured surface by hand (about 10 minutes). Layer pieces on a baking sheet, dust with flour, and chill until ready.
- Boiling Pasta – Bring a large pot of well-salted water to a roaring boil. Drop cavatelli in and cook for 2–3 minutes until they float and feel tender but still al dente. Reserve ⅔ cup cooking water before draining (about 2 minutes).
- Roasting Vegetables – While dough rests, toss beet cubes, cauliflower florets, and squash crescents with olive oil and a pinch of salt on a baking sheet. Roast at 400 °F for 30 minutes, turning once halfway for even browning.
- Assembly Serve – In a warmed bowl, combine hot cavatelli, reserved pasta water, and most of the Parmesan. Stir gently to create a light sauce (about 1 minute). Fold in roasted veggies, scallions, lemon zest, and juice. Top with remaining cheese, extra scallions, and lemon wedges. Serve immediately.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- baking sheet
- colander
Notes
- • Ensure the dough feels satiny before resting; underkneaded dough leads to brittle shells.
• Try spinning in a splash of browned butter instead of plain water for a nutty twist.
• Serve with a crisp green salad or garlic-bread to round out the meal.
• Add a handful of toasted pine nuts or chopped basil at the end for extra texture and aroma.
Nutrition Facts
- Serving Size: 1g
- Calories: 400kcal
- Fat: 11g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 5g
- Cholesterol: 5mg
- Sodium: 550mg
- Potassium: 275mg
- Carbohydrates: 68g
- Fiber: 5g
- Sugar: 3g
- Protein: 14g
- Vitamin A: 550IU
- Vitamin C: 16mg
- Calcium: 160mg
- Iron: 3mg
FAQs: Rustic Homemade Cavatelli
Can I use all-purpose flour instead of semolina?
Yes! While semolina gives the pasta a firmer bite, all-purpose flour will create a softer dough—perfect if you prefer tender pasta shells.
How long does homemade cavatelli last?
Freshly made cavatelli can be refrigerated for up to two days or frozen for up to a month. Freeze on a tray first, then transfer to a storage bag.
Can I roast different vegetables?
Absolutely! Brussels sprouts, bell peppers, or zucchini work well depending on the season and availability.
What’s a good substitute for Parmesan?
Try Pecorino Romano for a sharper taste or nutritional yeast for a vegan alternative.
Can I make the dough ahead of time?
Yes! Wrap tightly and refrigerate for up to 24 hours before rolling and shaping. Just let it sit at room temperature for 10 minutes before working with it.
How do I prevent pasta from sticking?
Dust shaped cavatelli with semolina or flour and lay them on a baking sheet in a single layer.
Can I make this dish gluten-free?
Yes! Use a blend of gluten-free flours like rice and chickpea flour, though texture will be slightly different.
What drink pairs well with this dish?
A light, citrusy white wine like Sauvignon Blanc or a sparkling lemonade complements the lemon zest and roasted flavors beautifully.
How do I know when cavatelli is done cooking?
They will float to the surface after about 2–3 minutes in boiling water—test one for an al dente texture before draining.
What’s the best way to store leftovers?
Keep refrigerated in an airtight container for up to two days. Reheat gently with a splash of pasta water to bring back moisture.
