I like it truff. (Ok so I had the pleasure of giving sauce’s new black truffle pasta sauces a spin and can confirm they slap. Tossed their Black Truffle Pomodoro with some fresh cavatelli and full pound of mozzarella for peak comfort and carbs!!) Cheesy Baked Cavatelli For the Cavatelli: 400g semolina 200g water Knead for 10 minutes until smooth, rest for 30 minutes. Divide into 4 and roll into a 1/2-inch rope and cut into 1/2-inch pieces. Check my past reels for a fresh pasta and cavatelli tips! Kosher salt, to taste 1 jar TRUFF Black Truffle Pomodoro 1 pound fresh mozzarella, torn 1/2 cup fresh basil leaves, torn 1/4 cup freshly grated parm Preheat oven to 425F. In a large pot of boiling salted water, cook the cavatelli until tender, about 4 minutes. Drain, reserving 1/4 cup pasta water, then add both to a bowl and toss with the TRUFF Black Truffle Pomodoro sauce, half of the mozzarella, and the basil. Transfer to a casserole dish or 9-by-13 and top with the remaining mozzarell...