Pumpernickel Cavatelli Recipe

Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Mix well to ensure even distribution.

Add Wet Ingredients

Create a well in the center of the flour mixture. Add the egg and water into the well.

Knead the Dough

Using a fork, gradually incorporate the flour into the egg and water. Once combined, use your hands to knead the dough for about 5-7 minutes until it is smooth and elastic.

Rest the Dough

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Cook the Cabbage

In a large skillet, heat the olive oil over medium heat. Add the shredded cabbage and season with salt and black pepper. Sauté for about 10-12 minutes until the cabbage is tender and slightly caramelized.

Prepare the Beef Brisket

Chop the smoked beef brisket into small pieces and set aside.

Combine Filling Ingredients

In a mixing bowl, combine the chopped smoked beef brisket, quark cheese, and sautéed cabbage. Mix until well combined.

Roll Out the Dough

After resting, divide the dough into small portions. Roll each portion into a long rope about 1/2 inch thick.

Cut and Shape Cavatelli

Cut the rolled dough into 1-inch pieces. To shape the cavatelli, press each piece against the back of a fork or a gnocchi board to create ridges.

Cook the Cavatelli

Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2-3 minutes until they float to the top. Drain and set aside.

Combine Everything

In a large bowl, combine the cooked cavatelli with the filling mixture. Gently toss to coat the pasta evenly.

Serve

Plate the cavatelli and top with grated Emmenthaler cheese. Optionally, drizzle with a bit more olive oil and serve warm.