Homemade Cavatelli Pasta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Homemade Cavatelli Pasta
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 300 ml warm water 1.26cups
- 500 grams semolina flour 17.63oz
Instructions
- Cavatelli pasta are best made using semolina flour, so start with 500g/17.63oz for a portion of 4.
- Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix into the semolina pinching the sides in, then mixing it through, to create a paste-like consistency.
- Repeat this until the semolina pasta dough for your cavatelli has completely absorbed the water.
- Start to knead the dough to bring it altogether and help improve the consistency.
- When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.
- Add more water if it feels too dry and keep kneading.
- If the cavatelli dough feels sticky, add another sprinkle of semolina flour and knead through.
- Let it rest for 10-15 minutes.
- How to roll out the homemade cavatelli pasta
- After your pasta dough has rested, check that it is soft and smooth then cut a piece and roll it out into a snake-like shape, using one hand to start with and then stretching it out with both.
- Now, cut this into small pillows, similar to gnocchi, using your knife on an angle.
- Using your knife, create the homemade cavatelli by pressing down on each pillow, and rolling it back.
- Once it is rolled around the edge of the knife, remove it and it should retain its shape as a cavatelli by closing back in through the middle.
- If you have a special board with ridges, you can also roll the homemade cavatelli on this using your finger, but I prefer just a simple knife! These are known as “Cavatelli Rigati”
- Even simpler, you can use your finger to press down and roll back each pillow and this will also create the homemade cavatelli shape.
- To dry the pasta, place it on top of a cooling rack (or similar), leaving a small gap in between each one.
- Dry the pasta for a few hours at room temperature.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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