Mushroom Cavatelli

Make Piano Piano’s most popular dish at home, the Mushroom Cavatelli. This deliciously creamy meal is easy and fun to make at home for date night.


  • Pasta (Store bought OR From scratch)
  • 500g “00” pasta flour 
  • 250g Water
  • 8g Salt 

Mushroom Cream Sauce 

  • 1lt 35% cream 
  • 1lt chicken stock 
  • 100g mushroom trimmings 
  • 100g onions sliced. 
  • 2pc. bay leaves
  • 6pc. sprig thyme 
  • 100g butter 


In a food processor place all pasta ingredients and pulse until uniform.
Knead dough together for 3-5 min until uniform. Wrap in cling film and let rest for one hour. 
After resting, divide dough into six and roll out into long thick rope like strands about the thickness of a sharpie. After rolling out all six pieces of pasta line them up beside each other and cut little pieces the same thickness as a sharpie. 
Now roll either in the palm of your hand creating a little cup or in the back of a grooves piece of wood. Check out the video above for an easy step by step from chef Victor Barry.
Mushroom Cream Sauce
Over medium heat, sweat down the onions and mushroom trimmings in the butter for 10 minutes. Do not allow the onions to colour. Add the cream thyme and bay leaf and reduce by half. Add the chicken stock and reduce by half. 

Place a large pot over medium heat to warm up. Drop cavatelli in boiling salted water and cook for five min.
While the pasta is cooking, caramelize mushrooms with the butter over medium high heat until golden brown. Add mushroom cream sauce and reduce slightly. Add cavatelli and finish cooking in the cream sauce. Finish with parm and enjoy!
Optional: drizzle a little truffle oil just before serving.

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Stella Artois
Mushroom Cavatelli