Cavatelli

If you want to make your own pasta at home this is the shape to start with. No need for a pasta maker, these doughy nuggets are rustic and forgiving.

A cavatelli board helps but is not necessary.

If you are uncertain about how to shape it, watch this.

In this picture they are served with my go to creamy chorizo sauce, which I have been eating at least fortnightly for years.

Ingredients

195g semolina

95g 00 flour

1/2 tsp fine sea salt

2 tbsp extra virgin olive oil

120ml water

Directions

In a large bowl mix together the dry ingredients using a fork. (You can also do this on a counter top but I find it cleaner to start in a big bowl).

Make a well in the centre and add the oil and water, slowly whisking, adding more flour from the outsides until you have a shaggy mess. At this point tip it out onto a clean surface and knead together. You may need to add more water. Go little by little until you achieve a smooth coherent dough. It shouldn’t be sticky. If you feel concerned it’s too dry remember it will hydrate while resting.

Wrap in clingfilm or cover with a bowl and leave to rest for 30 minutes. Slice into pieces, roll out into ropes about 1cm thick and cut into inch long squares. .

Use the cavatelli board to shape. Roll out with your thumb, curling and pressing into the board so you have nice grooves the pasta sauce will cling to. If you don’t have a cavatelli board no worries at all, just roll them out on your counter top, and next time you go to Italy on holiday be sure to pick one up.

Set aside on a baking tray and dust lightly with semolina to prevent sticking.

Cook in generously salted, boiling water for 4-5 minutes, until cooked to your liking.

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