Easy homemade cavatelli✨

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wulkan
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Easy homemade cavatelli✨

I learned this from @pastasocialclub’s amazing book Pasta Every Day - thank you Meryl!

▪️400 grams Semolina Flour (scant 2+1/2 Cups)▪️200 ml Warm Water (3/4 Cup + 4 tsp)▪️Plastic Wrap▪️

1️⃣ Weigh the flour and water using a kitchen scale if you have one, and empty the flour into a tall pile on a large cutting board or clean surface
2️⃣ Create a well in the center of the flour (the walls of flour should be high enough to contain the liquid) and pour the water into the well (you can pour in some to start and add more later if your well isn’t large enough to fit all the water)
3️⃣ Using a fork, scrape flour from the sides of the well and beat it into the water until a thick batter forms in the middle
4️⃣ Combine the remaining flour with the batter using your hands or a bench scraper, and press it all together until a shaggy ball forms (it will look messy at this stage, don’t worry!)
5️⃣ Knead the dough (fold it onto itself, rotate it 90 degrees, then fold it onto itself again) for ~10 mins until a smooth dough ball forms; cover tightly with plastic wrap and let rest for 20-30 mins at room temp
6️⃣ Dust a baking sheet with semolina flour and set aside
7️⃣ Cut off a 1” slice of dough at a time (re-wrap the rest in plastic wrap while you work); roll dough on a clean dry surface into a scant 1/2” thick rope (thickness of a sharpie marker), then cut into 1/2” pieces (the size of chickpeas)
8️⃣ One piece at a time, press down on the dough with your thumb with generous pressure, and drag away from you until it curls into a cavatelli (the more pressure you use, the more hollow the noodle will be which will capture more sauce!); place on the floured baking sheet and repeat
9️⃣ You can leave the pasta uncovered at room temp for up to 5 hours, or freeze it if you’d like to store it for longer (you can cook directly from frozen just add 1 min to cook time); when you are ready to cook, boil in generously salted water for 3-5 mins until al dente, toss with your sauce, and enjoy!

Tune in for part 2 tomorrow where I’ll show you how to sauce it
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