Cavatelli are a kind of pasta typical of Southern Italy, handmade, from a flour andd water dough, look like small pasta shells. Last Sunday, at an early hour, I decided to make Cavatelli to serve with the Ragu Sauce I had done for lunch… Easier done than said! 🙂 If you wanna try, this is my recipe. I’ve read in a cookbook that you can also use half pastry flour and half semolina flour: I’m gonna try it next time, to see if they taste different 😛
Ingredients for 4 servings:
500 g of pastry flour
300 ml of order Asacol water
Preparation Time: 30 min.
Cooking Time: 10 min.
Total Time: 40 min. + 30 min. for resting
Mound the flour on the pastry board (I usually start inside a mixing bowl and then move onto the board), make a well in the middle and start pouring inside some water, and kneading with your fingertips.
Keep pouring water until all the flour will be in the dough: I used 300 ml, but it depends on the flour. Now move onto the board.
Keep kneading vigorously till you get a firm and smooth ball.
Cover with a clean cloth and let rest for about 30 minutes.
Than take back the dough and make long cylindrical stripes of 6-8 mm.
Cut every stripe in many 2 cm pieces.
Now form the Cavatelli with tthe tip of a finger: press it onto the dough, and then pull the dough toward you (it should roll as you pull).
As you make them, put them in a floured plate.
Bring a large pot of salted water to a point of boil, and cook your Cavatelli for 7-8 minutes.
Drain Cavatelli, and season with any sauce you like.
I used a Braciole sauce.
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