Nestled in the heart of Beverly Hills, Spago is a name that resonates with culinary sophistication and unparalleled dining experiences. On my recent trip to Los Angeles, I was drawn to this iconic establishment—helmed by the legendary Wolfgang Puck—to immerse myself in its celebrated atmosphere and, of course, its tantalizing menu. My mission? To experience the much-raved-about Cavatelli Pasta and uncover what makes Spago a cornerstone of fine dining.
Arrival: First Impressions
From the moment I stepped into Spago, I was enveloped in an air of elegance. The restaurant exudes a contemporary yet welcoming charm, with its clean lines, soft lighting, and a harmonious blend of indoor and outdoor seating. I opted for a spot on the patio, where twinkling lights and lush greenery created a magical ambiance.
The staff were exceptionally attentive, offering warm greetings and knowledgeable recommendations without a hint of pretension. My server’s enthusiasm for the Cavatelli Pasta sealed the deal—it was clearly a house favorite.
The Culinary Star: Cavatelli Pasta
When the Cavatelli Pasta arrived, it was a feast for the senses. The dish was visually stunning, plated with an artistry that made me hesitate to disturb its perfection. The aroma was equally captivating, a harmonious blend of earthy, savory, and nutty notes that hinted at the complexity of flavors to come.
The first bite was nothing short of sublime. The cavatelli—small, ridged pasta shells—were impeccably cooked to al dente, their texture firm yet tender. They were bathed in a luscious sauce that showcased Spago’s dedication to ingredient-driven cuisine. The sauce had layers of richness, likely crafted from a combination of browned butter, Parmesan, and just a hint of garlic. A sprinkling of seasonal vegetables and toasted breadcrumbs added delightful contrasts of freshness and crunch. What truly elevated the dish was its balance. Each component—from the pasta to the sauce and the garnishes—sang in harmony, creating a dish that was comforting yet sophisticated. It’s no wonder this pasta has achieved cult status among Spago’s offerings.
The Atmosphere and Service
As I savored the cavatelli, I couldn’t help but notice the buzz around me. Spago’s clientele is as dynamic as the city itself—from industry power players to casual diners celebrating special occasions. Despite its high-profile reputation, the restaurant maintains an inviting atmosphere that makes every guest feel like a VIP.
The service was seamless throughout the evening. My server checked in just the right amount, ensuring my water glass was never empty and that I had everything I needed to fully enjoy the experience. Their knowledge of the menu and wine pairings was impressive, adding an extra layer of enjoyment to the evening.
Final Thoughts
Dining at Spago Beverly Hills was more than just a meal; it was a journey through culinary artistry. The Cavatelli Pasta encapsulated everything I hoped for—a dish that felt both indulgent and thoughtful, showcasing the best of Spago’s ethos. Whether you’re a local Angeleno or a traveler like me, Spago is a destination that deserves a spot on your gastronomic bucket list. From the impeccable service to the unforgettable flavors, it’s an experience that lingers long after the final bite.
As I left Spago, the warm glow of the restaurant fading behind me, I couldn’t help but feel a profound appreciation for the artistry and care that went into every aspect of the evening. If you find yourself in Beverly Hills, do yourself a favor: reserve a table at Spago and let the magic unfold.
Homemade Cavatelli Pasta Recipe
Bring the taste of authentic Italian cuisine to your kitchen with this simple and satisfying homemade cavatelli pasta recipe. These small, shell-shaped pasta pieces are perfect for soaking up sauces, making them a versatile and delightful addition to any meal. Follow this step-by-step guide to create cavatelli from scratch.
Fresh Cavatelli Pasta
Experience the joy of crafting your own Cavatelli pasta at home! This easy and flavorful recipe combines tender homemade pasta with a medley of roasted vegetables, enhanced by a sprinkle of freshly grated Parmesan. Perfect for a wholesome weeknight dinner, it’s both satisfying and customizable to your taste. Whether you’re a pasta enthusiast or new to making fresh noodles, this dish promises a delightful culinary adventure that’s sure to impress your family and friends. Dive into this delicious, healthy, and affordable meal that’s as versatile as it is tasty!
4
servings30
minutes45
minutes450
kcal30
minutes1
hour45
minutesKeep the screen of your device on
Ingredients
- Seasonings
1 tsp fine-grain sea salt
1/2 tsp ground turmeric optional
1/2 tsp freshly ground black pepper optional
- Roasted Vegetables
1 medium yellow beet peeled and diced into 1/2-inch cubes
1 small head cauliflower broken into florets
1 medium delicate squash halved lengthwise and deseeded
- Other Ingredients
Extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
- To Serve
sliced scallions
generous lemon zest and juice
- Pasta Dough
cavatelli
- Alternative Ingredients:
Semolina Flour: Substitute with all-purpose flour for a less dense pasta.
00 Flour: Replace with bread flour if unavailable.
Parmesan Cheese: Use Pecorino Romano or nutritional yeast as a vegan alternative.
Extra-Virgin Olive Oil: Can be swapped with avocado oil or another cooking oil.
Ground Turmeric: Omit for an allergy-free option or replace with paprika for color.
Directions
- Preheating Preparation: Begin by warming your oven to 400°F to prepare for roasting the vegetables. Meanwhile, gather and chop all necessary ingredients for both the pasta dough and the vegetables.
- Making the Dough: In a large mixing bowl, combine the semolina and flours with the water and sea salt. If using, sprinkle in the turmeric and black pepper. Mix until a shaggy dough forms, then knead for about 7-10 minutes until the texture is smooth and elastic. Adjust moisture by adding water or flour as needed. Optionally, cover the dough with plastic wrap and let it rest for 30 minutes to enhance elasticity.
- Shaping the Cavatelli: After resting, roll out the dough to a 1/4-inch thickness on a floured surface. Cut into 3/4-inch strips and shape using a cavatelli maker or by hand. Arrange the shaped pasta on a baking sheet dusted with flour and set aside in the refrigerator or freezer until cooking.
- Cooking the Pasta: Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2-3 minutes until they float and are tender. Drain, reserving 2/3 cup of the pasta water, and transfer to a large serving bowl.
- Roasting the Vegetables: On a large baking sheet, spread out the diced beets, cauliflower florets, and squash slices. Drizzle with olive oil, sprinkle with salt, and roast in the preheated oven for about 30 minutes until golden and tender.
- Assembling the Dish: Mix the cooked cavatelli with the reserved pasta water and most of the Parmesan cheese. Add the roasted vegetables, sliced scallions, and lemon zest. Toss everything together until well combined. Serve with extra Parmesan, additional scallions, and lemon wedges on the side for squeezing.
Equipment
- Mixing Bowls
- baking sheet
- colander
- measuring cups and spoons
- Chef’s Knife
Nutrition Facts
- Calories: 450kcal
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 600mg
- Potassium: 600mg
- Carbohydrates: 60g
- Fiber: 8g
- Sugar: 5g
- Protein: 15g
- Vitamin A: 10IU
- Vitamin C: 35mg
- Calcium: 200mg
- Iron: 4mg
