I have been dying to get my hands-on Benedetto Cavalieri Pasta since I left the southernmost part of Puglia about a year ago! I was lucky enough to tour the premise of this factory in its centennial year as a student then, visiting from Castello di Ugento with the CIA. My gosh! Was the dried pasta just so perfectly dry! I was never one to be a fan of fresh pasta, which sounds insane- what kind of Italian are you, Francesca!? - but, truthfully, I really do love the texture and mouthfeel that only dry pasta can offer. It’s what makes me desire pasta, even more, every day. Even in the days, I cannot have it, because I have had too much in the last week already!
I am so thrilled to be able to develop recipes with this historical and classically gourmet pasta brand! Benedetto Cavalieri makes their pasta out of durum wheat which grows in regions of Puglia and Basilicata. They do not use chemicals to grow and harvest their wheat products. And, once it’s time to process the pasta they use the “Delicate” method to slowly knead, press, and dry (at low temps) their pasta.
My goal is to make you just as crazy in love with dried pasta like myself and to share no regrets whatsoever while eating multiple bowls of this incredible carb. I can only inspire you if you subscribe to The Garnished Palate blog where new recipes and dreamy photos of twisted pasta shapes wait for you.
And please, go back for seconds!!!
Tubettini Rigate: I grew up eating bowls of ancini di pepe or tubettini in soup with lots of cheese and chicken broth. Because tubettini are so tiny, like a grain of rice, I thought why not make it as if you are cooking risotto? It’s so dreamy and creamy with the mascarpone cheese and crumbled pecorino Romano. I drizzled egg yolk on top instead of olive oil, but please add both if you like the extra richness!