Homemade cavatelli

Name: Homemade cavatelli
Prep time: 1 h
Total time: 1 h
Yield: 4 serving
Ingredients: 250 g Italian semola flour; 135 ml water; 1 teaspoon salt

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5.0

84 reviews

Excellent

Prep Time
1 hr
Total Time
1 hr
Servings
4
Calories
228 kcal
Course
Main Course
Cuisine
Italian

Homemade cavatelli

Daisy Meyer

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This easy to make Southern Italian pasta comes from Molise and Puglia but is popular throughout Southern Italy. It's perfect with both meat based and vegetable based sauces.

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Ingredients

Servings

250 g Italian semola flour 9oz (semola di grana dura rimacinata)
135 ml water (4.5 oz) tepid (boil then allow to cool)
1 teaspoon salt

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Instructions

Pour the flour into a bowl. Add the salt and mix. Make a well in the middle and pour the water in the well. Slowly start mixing the water with the surrounding flour. Gradually incorporate all the flour and water and then turn the dough out onto a surface for kneading.
Start kneading the dough. If it is too dry add more water, only a bit at a time. If it is too sticky add a little more flour. It should be similar to play dough consistency.
Continue kneading for 5-10 minutes until it is smooth and is not sticky at all. Let it rest covered or wrapped in plastic wrap for 10 minutes.
Sprinkle 2 rimmed baking sheets with semola flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 8mm (⅓ in) in diameter, then cut rope into 2 cms (¾-in) long pieces.
Using the tips of your index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle.
Transfer pieces to baking sheets. Repeat with remaining dough. I used a gnocchi board so instead of forming the pieces on a flat surface I rolled them down the gnocchi board to create ridges at the same time.
Cavatelli can be refrigerated, covered, up to 4 hours. Or freeze the pasta pieces on a sheet or a tray. Once frozen, transfer to a resealable bag. The cavatelli keep for up to 3 months. There's no need to defrost before cooking.

Nutrition Information

Show Details

Calories 228kcal (11%) Carbohydrates 48g (16%) Protein 6g (12%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.1g Sodium 584mg (24%) Potassium 67mg (2%) Fiber 2g (8%) Sugar 0.2g (0%) Calcium 11mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 228 kcal

% Daily Value*

Calories	228kcal	11%
Carbohydrates	48g	16%
Protein	6g	12%
Fat	1g	2%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	0.1g	1%
Sodium	584mg	24%
Potassium	67mg	1%
Fiber	2g	8%
Sugar	0.2g	0%
Calcium	11mg	1%
Iron	3mg	17%