Cavatelli Molisani with Pork Ragù

• 10⅝ oz semolina flour
• 3½ oz all-purpose flour
• ½ tsp fine salt
• 7⅜ fl oz warm water
• 2 tbsp semolina flour
• 2 tbsp olive oil
• 1½ lb pork shoulder
• 1 whole yellow onion
• 2 cloves garlic
• 4 fl oz dry red wine
• 28 oz passata
• 1 whole bay leaf
• 1 tsp fine salt
• ¼ tsp black pepper
• 1 oz Pecorino Romano

Equipment

• mixing bowl
• clean work surface or large board
• heavy pot with lid
• instant-read thermometer
• large pot for boiling pasta
• slotted spoon

Method

1. 1

   Combine the 300 g semolina flour, all-purpose flour, and 3 g salt in a bowl. Pour in the warm water and mix until a shaggy dough forms. Knead on a clean surface for about 8 minutes, until smooth and firm. The mixing and kneading take about 15 minutes total.

2. 2

   Cover the dough and let it rest at room temperature for 30 minutes. This gives the semolina time to absorb the water, so the dough is easier to roll.

3. 3

   Heat the olive oil in a heavy pot over medium-high heat. Add the pork in a single layer, working in batches if needed, and brown it for about 8 minutes, turning to color several sides. Add the onion and cook until softened, then stir in the garlic. Pour in the wine and scrape up the browned bits, letting it reduce until it no longer smells sharply alcoholic. This prep and browning takes about 15 minutes.

   
4. 4

   Stir in the passata, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer, then cover partly and cook for 90 minutes, stirring now and then. Shape the cavatelli during this simmer, using the next step. Keep the heat low enough that the sauce bubbles softly. Check the largest pork cube with an instant-read thermometer; it must reach at least 145°F (63°C), and the long simmer should leave it fork-tender. Remove the bay leaf and let the pork rest in the sauce for 3 minutes.

   
5. 5

   Dust a board with the reserved semolina. Cut off a piece of dough and roll it into a rope about 1/2 inch (1.25 cm) thick. Cut the rope into 3/4-inch (2 cm) pieces, then press and drag each piece with your thumb to curl it into a hollow. Repeat with the remaining dough, keeping the cavatelli lightly dusted so they do not stick. Allow about 25 minutes for shaping during the ragù simmer.

   
6. 6

   Bring a large pot of salted water to a boil. Add the fresh cavatelli and boil for 4 minutes, stirring once or twice so they do not cling to the bottom. Taste one; it should be tender but still have a little bite, or al dente (firm to the bite).

7. 7

   Transfer the cavatelli to the ragù with a slotted spoon, bringing a little pasta water along. Toss over low heat for 2 minutes until the hollows are coated and the sauce clings. Serve with the grated Pecorino Romano.