Cavatelli Pasta

Cavatelli Pasta


1 person made this

You can make the cavatelli the night before, put them on a tray dusted with flour and let them air dry for an hour or so, then you can put them in a food bag and refrigerate or freeze them. It is best to eat them fresh, but you can hold them until the day after, otherwise better to freeze them immediately.

Serves: 6 

  • 500g semolina flour
  • 300ml warm water

Preparation:20min  ›  Cook:8min  ›  Extra time:10min resting  ›  Ready in:38min 

  1. Pour the flour on a pastry board and make a well in the middle. Begin to pour a little water into the well and mix a little flour at a time. Continue to pour water and adding flour until all the flour has been added and the dough is smooth and workable.
  2. With your hands, vigorously work the dough with your hands. The amount of water will depend on the flour and the temperature on the day, so it is difficult to give exact amount of water.
  3. Cover the dough with a towel and let rest for about 10 minutes.
  4. At this point, flour the pastry board, take the pieces of dough, made of small cylinders of a 1cm thick, then cut them into pieces of about 2cm. Press the cylinder pulling on the work surface and time around itself, helping you with your index finger, to get the cavatelli shape.
  5. Boil in salted water for about 7-8 minutes.

Cold Weather Sauce

A rich gravy, meat sauce or mushrooms.

Warm Weather Sauce

Drizzle with a fresh tomato sauce and rocket salad with a sprinkling of grated coarsely salt ricotta.

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