Cavatelli with Asiago Oat Crumbs

By • April 7, 2013 • 25 Comments



Author Notes: Sometimes great kitchen disasters lead to most surprising dishes. I have a wonderful recipe for cookies with flour, cheese and butter, and was trying to adapt it to work with oats. The first batch of cookies went nowhere. The cookies fell apart and literally turned into crumbs. Correction: they turned into the most delicious crumbs imaginable. I had a great deal of dough left, and plenty of room to experiment. And that is how a lovely pasta was born. QueenSashy

Food52 Review: WHO: QueenSashy is a self-professed cooking addict from New York City.
WHAT: A unique pasta with customizable spice and a process that's mostly hands-off.
HOW: Endure chill and bake times for the cheesy oat crumbs, then boil some pasta, and eat!
WHY WE LOVE IT: This is a cookie dough experiment gone wrong, and we couldn't be happier for the kitchen disaster. You'll swear the crumb mixture tastes familiar, and you'll agree -- a dough once destined for cookies is a revelation on pasta.
A&M

Serves 6-8

  • 8 ounces old fashioned rolled oats
  • 8 ounces Asiago cheese, finely grated
  • 6 ounces butter, softened
  • 16 ounces cavatelli (farfalle, spaghetti, pappardelle and fettuccine also work well)
  • Freshly ground pepper
  • Red pepper flakes (optional)
  1. In a food processor, grind the oats until powdery.
  2. In a large bowl, mix the oat powder, Asiago and butter. Mix well and knead with your hands for a couple of minutes until it comes together into uniform dough. Press the dough into a disk (or cube, or any other shape of your liking) and refrigerate for about 2 hours, until very firm.
  3. Preheat the oven to 350F. Line a large baking sheet with parchment paper. Remove the dough from the fridge, and using a cheese grater, grate the dough over the baking sheet. (Make sure the gratings are uniformly distributed).
  4. Bake for about 25-30 minutes. Remove the sheet from the oven, and leave the gratings on it to crisp.
  5. In the meantime, cook your pasta to al dente. Drain the pasta and arrange it on individual plates. Pour the crumb mixture over the top, and season to taste with pepper and red pepper flakes (this is optional -- I like them, but my husband does not). Toss well and serve very hot.
From Our Friends
powered by ZergNet

Tags: pasta

Comments (25) Questions (1)

Default-small
Default-small
Default-small

5 months ago Ceege

Ummmmmm. Looking forward to trying this. Question on the grating. I have a box grater and it has 4 sides with various sized holes. Which one do I use for grating the disc? The fine one or the larger sized one. Thanks for you advice.

Moi_1

5 months ago QueenSashy

I use rotary cheese grater for this dish, I think it would correspond to the finer holes on the box grater -- perhaps not the finest but the second one.

Photo_for_web

about 1 year ago Lucia from Madison

This sounds so interesting. Will have to try it.

Default-small

about 1 year ago fearlessem

I am intrigued! Does the pasta itself need any butter or oil? Or does the butter in the crumbs come to coat the pasta?

Moi_1

about 1 year ago QueenSashy

I added a drop of olive oil, just to make sure the pasta does not get sticky. A bare minimum, since the crumbs already have a heavy dose of butter.

Gator_cake

about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Love that you turned a "mishap" into a completely delicious dish!
Congratulations!!

Img_0836-001_(1)

about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

congratulations, QueenSashy!

Dsc_0048b

about 1 year ago healthierkitchen

Congrats! I liked this one right away.

Junechamp

about 1 year ago ChefJune

June is a trusted source on General Cooking.

My this sounds delicious! I can think of a few adaptations for it, too. Congrats on being a finalist.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! Congratulations QueenSashy! I just knew this would be a finalist! So delicious and unique.

Img_1958

about 1 year ago gingerroot

Congrats on being a finalist! I can't wait to try this.

Me

about 1 year ago TheWimpyVegetarian

What a great disaster story! This looks wonderful! Saving to make it. Congrats on being a finalist this week :-)

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I love disasters! Can't wait to try this one. Congrats!

Spiceroute

about 1 year ago Madhuja

Congratulations! This looks terrific! :)

Me

about 1 year ago wssmom

this sounds amazing; how creative!

Img_7818

about 1 year ago EmilyC

Wow, I wish my kitchen disasters turned out like this! Many congrats -- this looks delicious.

Img_0472

about 1 year ago darksideofthespoon

Congratulations on being a finalist! Good luck!

3-bizcard

about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations QS, what a wonderful recipe. Well deserved as a finalist!!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! I love this! It's sort of like pasta with toasted breadcrumbs, but so unique. I love disasters with happy endings.

Flower-bee

over 1 year ago Droplet

And if you end up perfecting these cookies with cheese I'd love to try them too. You got me intrigued :)

Dsc_0048b

over 1 year ago healthierkitchen

This sounds like it would be delicious mixed with a little roasted cauliflower, too!

Moi_1

over 1 year ago QueenSashy

absolutely!

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

I love cheesy crumbs, and with red pepper flakes, too! I am thinking that perhaps with a tad more butter and some flour this dough could turn into a shortbread like cookie with oats...hmmmm?

Moi_1

over 1 year ago QueenSashy

That's exactly what I was after, but got sidetracked due to everyone liking the crumbs so much. But I will prevail :)

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

:) Yay!