Buckwheat Cavatelli
Serves 8

Pasta (if making your own)

  • 4 ¼ cups semolina
  • 1 2/3 cups of buckwheat flour
  • 2 cups of water
  • 1 1/2 TB salt

Place dry ingredients in a standing mixer with a hook attachment. Turn on the mixer and add water, mixing until the dough comes together. Using a pasta roller or rolling pin, roll the dough to 1/8” thick. Cut the dough in 3/4 inch strips then cut each strip in 1/4-1/2 inch small pieces. If you have shaping board, use it to create grooves in the dough while rolling into tubes. If forming by hand, roll between your index finger and thumb to create rough tube shapes. Set aside shaped pasta on a floured surface. When ready to plate, add pasta to boiling water and cook for 5 minutes. Drain carefully.

Fontina Sauce + Garnishes

  • 1 ½ bottles of white wine
  • 2 shallots, sliced thin
  • 2 cloves of garlic, chopped fine
  • 1 sprig of rosemary
  • 2 quarts of cream
  • 1 pound of fontina cheese, grated fine
  • 1 tsp of butter
  • 1 Cup Chestnuts
  • 6 oz of Speck, chopped
  • 8 Cabbage Leaves
  • Chopped Chives to Garnish


Remove the cabbage leaves from the head and remove central vein. Julienne thinly and add to rolling boiling water. Cook for 30 seconds and transfer to a bowl of ice water. In a large sauce pan, sauté the shallots and garlic until softened. Add the wine and rosemary and bring to a boil. Reduce the heat and simmer until the volume is reduced by half. Once reduced, add cream and bring to a boil. Once boiling,
slowly add the grated cheese, mixing to incorporate each addition before adding the next. Cut the chestnuts into small pieces and toast them in a saucepan over medium heat with a teaspoon of butter. Stir in the toasted chestnuts and chopped speck. Add cooked pasta and season to taste with salt and pepper. Add chopped chives. Add the blanched cabbage and serve.