Mussels, Pecorino and Lemon Cavatelli

Name: Mussels, Pecorino and Lemon Cavatelli (Cavatelli con Cozze, Pecorino e Limone)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 400 g fine semolina flour (durum wheat flour), plus extra for dusting; A pinch of salt; 2 cloves of garlic, crushed; 2 tbsp extra-virgin olive oil; 50 ml dry white wine; 500 g fresh mussels; Salt and black pepper, to taste; 1 sprig of basil; 240 ml warm water; 100 g Pecorino Romano, grated; 1 unwaxed lemon, zested

Cavatelli con Cozze, Pecorino e Limone

Preparation info

Serves:
4

Difficulty
Easy
Ready in
55 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Some Italians may call this a sacrilege – mixing grated cheese with seafood pasta – but they may not know that mussels and Pecorino are a traditional pairing in several regions of southern Italy. The addition of lemon zest and fresh basil adds a brilliant touch of aromatic freshness.

Ingredients

For the pasta dough

400 g fine semolina flour (durum wheat flour), plus extra for dusting
240 ml warm water

Europe
Italy
Fish course
Pescatarian
Pasta
Mediterranean

Method

For the pasta dough

In a large bowl, gradually mix the semolina flour with the water, adding a pinch of salt. Knead energetically, stretching and pulling the dough for a few minutes until it becomes smooth. Wrap in cling film and leave to rest for about 30 minutes.

Slice thick strips of dough and roll them between your palms to form thin ropes. Cut