Description
Cavatelli Pasta is made with flour, water and salt and kneaded into a delicious dough, then shaped with your hands.
Ingredients
Scale
- 4 cups of flour
- 1 1/2 cups of water
- 1 teaspoon of salt
Instructions
- Place 4 cups of the flour on the counter and make a well. Add 1 1/2 cups of water and 1 teaspoon of salt into it and using a fork, incorporate the flour into the water. Eventually, the mixture will become a dough. You can use a dough scraper to incorporate the rest of the flour. The dough might feel pretty dry but jut stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry. Knead for 8-10 minutes, do not overknead or the pasta will become chewy. Cling wrap or keep the dough in Tupperware for one hour. This is important as it will help the dough become cohesive.
- After 1 hour, cut the dough into 8 pieces. Use one of the piece and keep the rest of the dough cling wrapped or in the Tupperware so it won’t dry up.
- Using the one piece, make a thin rope with your hands. Cut half inch sized pieces with a knife. Using your thumb, apply a gentle pressure on the dough, dragging it toward you.
- Leave the cavatelli to rest on the baking sheet for 10 minutes and they will be ready to boil!
Notes
Sauce suggestion! Blend:
- 1 (16 ounce) jar roasted red peppers
- 1/2 cup oil packed sun-dried tomatoes oil drained + reserved
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 cup toasted almonds
- 1/2 cup grated parmesan
- Prep Time: 2 H
- Cook Time: 5 minutes
- Category: Dinner
- Method: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 212
- Sugar: 0.8 g
- Sodium: 1 mg
- Fat: 1.2 g
- Saturated Fat: 0.2 g
- Carbohydrates: 41 g
- Fiber: 2.4 g
- Protein: 7.8 g
- Cholesterol: 0 mg