Directions: |
Directions:Prepare the cavatelli: Take the flour and pour it into a mound on your work surface. Make a well in the flour, and add about 1/2 cup of water to start, along with 1 teaspoon salt. Mix the flour and water together with a fork until the dough comes together enough for you to knead it. I f the dough seems too dry, add a little water. Knead the dough for around 10 minutes, or until it is very smooth and elastic. Cover the dough with plastic wrap and let it rest for about 30 minutes. Flour a work surface lightly, and separate the dough into golf ball size pieces. Roll each ball into a long snake. Cut the dough into 1/4-to-1/2 inch pieces. Drag the knife across each piece, making the pasta resemble almost a razor clam. Set aside.
Prepare the broccoli: In a large stockpot, bring 5 quarts of water with salt to a boil. Slice the onion very thin with a mandoline. Heat a large sauté pan with the olive oil over medium high heat. Add the onions and let cook for about 7-8 minutes until they develop a nice dark brown, almost caramelized color. At that point, add the cavatelli to the boiling water to begin cooking your cavatelli. It will cook very quickly since it is a fresh pasta. In the same pot you are cooking your cavatelli in, add your rabe. Once your pasta and rabe are al dente, drain, reserving 1 cup of the pasta water. Add the pasta to the onions. Lightly toss together, drizzle with olive oil, and season with salt and freshly ground black pepper. If the sauce seems too dry, add the reserved water. This is a very loose, almost soupy dish, so make sure you have enough liquid. Serve and enjoy. Serves 4 |
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