DOC's Jobie Bailey Works Magic on the Cavatelli Machine

Welcome back to Chef in the Kitchen, a recurring Eater photo feature where we boldly go where few diners have gone before — into Portland restaurant kitchens — to get a sneak peek of the chef du jour hard at work.

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Photography by Dina Avila

Chef Jobie Bailey of NE's DOC switches up his Italian-inspired menu weekly, but over the past few weeks, cavatelli has made a consistent appearance — perhaps because of the "magic" cavatelli machine Bailey purchased online. The pasta dough is first made with ricotta, eggs, flour, a little parsley, salt, and pepper, then mixed and kneaded until homogenous. After resting for an hour, the dough gets rolled into a "log" and cut into smaller pieces, then rolled into little ropes "trying not to over work the dough," Bailey says. "The little 'ropes' are fed into the machine while turning the crank, which in turn shapes and cuts the dough into cavatelli noodles."

For this particular dish, Bailey pairs the pasta with a morney sauce featuring blanched romanesco cauliflower, fresh cherry tomatoes, nasturtiums are added at the end. And as is the case with a rotating menu, it's no longer available: This week's DOC cavatelli features chanterelles, kale, and carrots.
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