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Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. It can be made by hand using a gnocchi board, but we use a simple cavatelli maker.
We have modified this to use 00 & semolina flour which softens the texture a bit.
Pair this with a simple tomato sauce like our Buca Di Beppo sauce with the ricotta added.
Ingredients:
125 grams Tipo 00 flour
125 grams Durum Semolina flour
120 grams water
1 tablespoon extra virgin olive oil
Directions:
In a mixing bowl, combine the flours. Add the water & oil and, begin to combine until the dough just starts to form.
Empty the dough onto a work surface and knead until all the ingredients are combined.
Continue kneading for another 5 minutes till the dough is smooth.
Cover with seran wrap and leave at room temperature for up to 10 minutes before forming into cavatelli.
You can also put in the fridge for 1-24 hours. Remove and bring to room temp for 10-15 minutes before using.
To form, cut the dough into quarters then roll out one piece to a ribbon about 1/2 in thick. Run through the cavatelli maker at a medium slow speed.
Place the cavatelli on a lightly floured sheet pan.
Cook for about 2.5 min remove and add to a bowl with a 1/2 cup of sauce. Add a 1/4 cup of pasta water and stir to combine the sauce for 1-2 minutes. The sauce will cling to the pasta.
Notes:
Servings = 2
Original recipe - Eggless pasta dough with olive oil, for cavatelli - The Big Dream Factory RECIPES
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