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Author Notes: Divine. Really. Divine. I will never get over them. Gluten free, easy to digest. This is my Sunday miracle, that I was craving for so so so long! Ah! The arrowroot flour makes them slightly rubbery... But I like the starchy texture:) And yes, the same recipe comes out perfectly with an all purpose flour or any other flour at your choice. I tried to make it at least a bit healthier :) —Ausra de Araujo
- 260 g 10% fat Cottage Cheese
- 260 g Arrowroot flour
- 50 g Buckwheat flour
- 1 Egg
- 1 teaspoon Brown Sugar
- 1 teaspoon Sea Salt
Buttery Maple Cream
- 15 g Butter
- 25 g half half cream
- 1 tablespoon dark maple syrup
- Mix well arrowroot flour, sugar, egg and salt.
- Sprinkle the table with buckwheat flour to help your hands unstick from the pastry and shape your cavatellis as desired.
- I made mine very simple. Divided into 4 long stripes, cut in 2cm each.
- Let it stay for 1/2 hour in the fridge or boil immediately in plenty of salted water for 3-4 min.
- Add butter, cream and maple syrup in the bowl for cavatellis. Eventually butter will melt so stir in every cavatelli in the sauce. Enjoy!