Hand-Rolled Cavatelli with Slow-Cooked Rabbit 'Ragusano' by Joseph Vargetto

To make the pasta dough:

Add the 2 types of flour in a bowl, make a well in the centre, add the eggs, water and oil.

Mix slowly with a fork until combined, then start kneading by hand (adding more water if necessary).

Knead on a lightly floured surface to form a dough, cover and set aside for at least 1 hour.

To Make the Cavatelli by hand:

Cut the dough into 5 equal portions and roll out one-at-a-time on a floured work surface to approximately 1cm thick.

Cut into rectangles, 4cm wide, 2cm long.

Place rectangle of dough at the middle-top of the cavatelli board, then press the dough into the board with your thumb.

Still pressing your thumb into the board, smear the dough away from the handle. The dough should start to curl up behind your thumb. 

To finish, help the cavatelli to roll over on itself and knock it off the end of the board with your fingers.

For the rabbit ragu:

In a heavy-based pan sauté the rabbit in the hot extra virgin olive oil until golden.

Add the onion, carrot, and celery.

Deglaze with the wine and vinegar. Then add the stock and simmer gently until it is soft.

Add the seasoning, tomatoes, olives, garlic and capers.

Continue to gently simmer for another 40 minutes to braise meat until tender, evaporate the juices.

Season to taste.

Final Preparation and Plating:

Cook pasta in a large saucepan of boiling salted water for 20 minutes until al dente.

Then drain.

Reserve a little pasta water if required for the sauce.

Add the pasta rabbit sauce and toss to coat, spoon equally in plates and sprinkle with grated salted ricotta.