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| The recipe is from Lidia's Italy. The semola makes a silky smooth dough and the cooked pasta is pleasantly chewy. I ran out of patience shaping the individual cavatelli, and just ended up rolling them between my palms. A hand cranked cavatelli maker with wooden rollers is now on my Amazon wish list. |
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| The sauce is half an onion very thinly sliced and sauteed, an anchovy mashed, a small can of tomato paste, half a cup of water and a cup of cream, a lot of salt and pepper and a big splash of vodka. |
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