Main Dishes
Cavetelli Pasta
Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Cavetelli Pasta
We were excited to try this with some chicken dish and wanted to try out hand-in-hand made pasta. We found that this tasted really good and was very easy to make with only 2 ingredients flour and water. This Semolina flour tastes just like pasta it tastes very different from all-purpose flour and doesn’t require eggs or milk. No other cooking show is where we got the recipe from so please visit his website for more info.
Cavetelli Pasta
Pin Recipe Print RecipeServings: 8 people
We were excited to try this with some chicken dish and wanted to try out hand-in-hand made pasta. We found that this tasted really good and was very easy to make with only 2 ingredients flour and water. This Semolina flour tastes just like pasta it tastes very different from all-purpose flour and doesn't require eggs or milk. No other cooking show is where we got the recipe from so please visit his website for more info.
Equipment
- 1 Semolina Flour
Ingredients
- 440 grams 3 1/2 Cups Semolina Flour
- 260 grams or 2 1/16 cup Warm Wate
Instructions
- Make the Dough:
- Build a well of flour on the table and pour the water into the center. Using a fork, slowly beat the water while using the fork to slowly incorporate the flour from the wall.
- Work it until it reaches the consistency of thick pancake batter. Then use a bench scraper and start to fold and cut in the flour until the mixture comes together and forms a ball. Or you can use your hands whatever works.
- Then begin to knead the dough. If it is sticky, add in flour a little bit at time until it's no longer sticks. Do not add too much to make the dough dry. Knead for 5-10 minutes, folding and rolling the dough into itself. Then cover in plastic wrap and let it rest for 15 minutes this allows the dough to continue to hydrate and soften.
- After the 15 minutes are up, knead the dough again for about 5-10 more minutes. Then it should be softer and much easier to knead at this point. Then again wrap in plastic and if you want to use that day, let it rest at room temp until you’re ready to use.
- For best results, rest in the fridge overnight. but you don't have to do this step.(Be sure to pull the dough out about 1 hour before you want to make pasta.) The pasta needs to be at room temperature before cooking.
- Forming the Cavatelli:
- Get the dough out of the plastic and cut about 1/4 of the dough.
- Wrap the rest up so it doesn't dry out. Roll that piece of dough out with the palm of your hands into a long 1/2-inch thick rope. The thickness of the dough matters. It will be super chewy if it's to thick.
- Fold the rope in half and then fold it again, this way you have 4 equal strips.
- You want to roll each piece independently. This can be a very zen process.
- Cavatelli can be in several sizes. You can use your 1 finger, 2 fingers, or 3 fingers to measure and roll out the Cavatelli.
- Measure the pieces with your 3 fingers and cut the dough. Repeat this process with a piece of dough.
- Press down gently, with even pressure then roll back towards you. This creates a really nice, evenly formed Cavatelli. Then get them into a ziplock bag with plenty of semolina flour to ensure they don’t stick.
- Then they are ready to cook.
- Cooking pasta
- Cook the pasta on a rolling boil make sure to add a handsome amount of salt.
- Cook until the noodles float to the surface and they are ready to eat and serve.
Notes
I think when we made this was very thick and needed to be thinned out a little bit more it was slightly chewy.