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Cavatelli are a fresh pasta typical of southern Italy, handmade made with a mixture of flour and water, they have an elongated shape with a hollow inside.Sunday morning, early, to accompany the meat sauce I had prepared I decided to prepare homemade cavatelli ... easier to do than to say :) If you want to try to make homemade cavatelli this is the recipe I followed, another book used half a dose of 00 flour and half of semolina flour, next time I will also try this to see what difference there is in taste: P
How to make cavatelli
Place the flour on a pastry board (for convenience I always start kneading in a bowl), start pouring a little water into the central cavity and start kneading with your fingertips.
Continue to pour in water until it is completely absorbed by the flour (I used 300 ml of water, but it depends on the absorption capacity of the flour so adjust by adding water a little at a time) then transfer to a pastry board
Continue to work vigorously until it forms a firm and homogeneous dough.
Cover the dough with a cloth and let it rest for about 30 minutes. Resume the dough and form many long cylinders of dough with a thickness of 6-8mm
Now cut each cylinder into pieces with a length of 2 cm
Press the pieces of dough with the tip of your index and middle finger with a movement that first goes forward and then comes back, almost rolling them in order to form a hollow, thus obtaining cavatelli.
Go and arrange the cavatelli in a floured dish as you go to make them.
Bring the water to a boil, add salt and cook the cavatelli for about 7/8 minutes
Drain your homemade cavatelli, then toss with a sauce of your choice.
I seasoned my cavatelli with the meat sauce prepared with chops.