Cavatelli with Brodo and Vegetables

from Christophe Hille of A16 Restaurant

Serves 4 to 6

---

INGREDIENTS:
1 cup or 250 ml Water
1.6 lbs or 750 grams Flour
1 big pinch Salt
as available Rinds from hard cheeses
as available Prosciutto scraps (optional)
1 whole Chicken (optional)
1 each Bay leaves
1 each Onion
1 medium Onion, diced
2 each Carrots
2 stalks Celery
1 bunch Parsley, chopped
1 bunch Basil, chopped
1 cup Fresh favas, blanched and peeled
as needed Olive oil
Parmesan, to taste

---

PREPARATION:

1. Combine the flour, water and salt, and mix by hand or with a Kitchen-Aid mixer until a smooth, firm dough is formed
2. Cut the dough into a few pieces, wrap with plastic and allow it to rest for 15 minutes
3. Roll the dough into pencil-thick logs, cut into 1 inch segments, and form cavatelli as demonstrated (with fingers)
4. Put the formed cavatelli onto a flour-dusted cookie sheet and freeze
5. Once frozen solid, the cavatelli can be packed loose into an airtight container and frozen for several months
6. To make the brodo, place all ingredients into a stock pot, and cover with cold water
7. Bring the brodo to a boil, skim off any fat and foam that collects at the surface and simmer for 1 hour
8. Strain the brodo, reserving the chicken if used, and skim off any further fat that rises
9. To make the sauce, in a separate saucepan sweat the onions, carrots and celery in abundant olive oil until tender, seasoned to taste with salt
10. Add the parsley and basil, cook until they are just wilted, then immediately cool the contents of the saucepan down by spreading on a cookie sheet
11. Boil a pot of water for the pasta, well salted
12. Place one handful of frozen cavatelli per portion into the boiling water, and boil for 3 minutes
13. For each portion, place in a separate saucepan a heaping spoonful of the sauce, a spoonful of favas, and a couple ounces of brodo
14. While the pasta is boiling, bring the ingredients in the saucepan to a boil
15. Strain the pasta, add to the saucepan and boil for a couple of minutes
16. Pour pasta into bowls or a serving dish, drizzle generously with olive oil and top with grated parmesan