Homemade cavatelli
User Reviews
5
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Prep Time
1 hr
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Total Time
1 hr
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Servings
4
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Calories
228 kcal
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Course
Main Course
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Cuisine
Italian
Homemade cavatelli
Description
This Homemade cavatelli recipe uses semola flour combined with salt and lukewarm water to create a firm dough that resembles play dough. The dough is kneaded until smooth and non-sticky, then rested to relax. It's divided into portions, rolled into thin ropes about a third of an inch thick, and cut into short pieces approximately three quarters of an inch long.
Each piece is then shaped by pressing with fingers and pulling slightly to elongate and curl it, giving cavatelli its distinctive hollow form. This shaping allows sauces to cling well, making the pasta versatile for various dishes. The fresh dough's texture is firm yet tender after cooking.
The prepared cavatelli can be boiled directly in water or broth and served with your choice of sauces, including tomato-based or butter and sage sauces, or incorporated into soups for added heartiness. Fresh pasta cooks quickly, so it requires only a few minutes in boiling water.
Ingredients
- 250 g semola flour 9oz (semola di grana dura rimacinata, Italian
- 135 ml water (4.5 oz) tepid (boil then allow to cool)
- 1 teaspoon salt
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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