I was first introduced to the cavatelli machine when working at Park Avenue Cafe. A signature appetizer was black pepper cavatelli with a ragout of mushrooms and truffle beurre fondue. Ever since then cavatelli have been part of our playbook. Over the years we have explored numerous ways to shape cavatelli. But over those years we have drifted away from what I know as the classic cavatelli clicker. We have extruded versions of cavatelli as well as shaping them by hand using knives and gnocchi boards. But there is something remarkable about the consistency in size and texture made with the cavatelli clicker.
Years Past
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