Regional, seasonal food with original recipes by Susan S. Bradley
September 11, 2013 by Susan S. Bradley 1 Comment
Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.
Luisa Swenerton says
January 23, 2018 at 1:17 pm
I’ve made these Cavatelli Many times from your recipe and we Love them. I usually freeze them individually on a tray then bag up. For the ones I made yesterday I used Tipo “00” flour along with brown rice Flour and my homemade whole milk ricotta-type cheese. I also made them by hand as that little “machina” makes too many “slugs” and I wanted to try doing them by hand for a change.
I used your recipe for the Ricotta Cavatelli with Baby Greens, Pancetta, Goat cheese and Walnuts, Excellent!
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