Homemade Cavatelli

Ingredients

• 2 cups flour Italian semola, 9oz, semola di grana dura rimacinata
• 5/8 cup water 4.5 oz tepid, boil then allow to cool
• 1 teaspoon salt
• 11/16 pound cavatelli pasta 11 oz, homemade or dried
• 2/3 pound pork sausage 10 oz skin removed and chopped
• 9/16 pound oyster mushrooms 9 oz In Puglia they use cardoncelli/king oyster mushrooms
• 1 3/8 cups plum tomatoes 9 oz peeled and chopped
• 5/8 cup tomato passata 5 oz I use Cirio passata rustica
• 3 1/4 tablespoons ricotta salted sheep's, 2 oz In Puglia, they use marzotica ricotta
• 4 tablespoons extra virgin olive oil
• 1 garlic clove peeled and crushed
• 2 bay leaves
• 1 glass white wine
• 1 teaspoon peperoncino flakes, red chili pepper
• salt for pasta and to taste
• black pepper to taste
• 1 handful fresh parsley chopped

Nutrition

• Calories : 990 calories
• Carbohydrate : 122 grams
• Cholesterol : 60 milligrams
• Fat : 38 grams
• Fiber : 8 grams
• Protein : 33 grams
• SaturatedFat : 10 grams
• Sodium : 1450 milligrams
• Sugar : 7 grams