Handmade Cavatelli
Making homemade pasta is so easy and relaxing. This 2 ingredient pasta is a traditional pasta from the Puglia and Molise region of Italy. It is usually served with tomato sauce, broccoli or broccoli rabe. My nonna is from the Basilicata region of Italy. I watched her make these type of pastas all my life and now I continue that tradition for my family.
Handmade Cavatelli
A 2 ingredient handmade pasta from the Puglia and Molise region of Italy.
Ingredients
- 400 g Semola Rimacinata
- 200 g Warm Water
- 1 tbsp Olive Oil
Instructions
- Add semola rimacinata to a kneading surface. Make a well in the center. Slowly add the warm water into the well while you use your hand to combine the water and flour.
- Then add the olive oil and continue to mix by hand until all the flour has absorbed the water and oil. Continue to knead until you achieve a smooth ball. Cover and let it rest for 30 mins.
- Cut a small piece of dough and roll it out to a 1/2 inch thick rope. Cut 1 inch pieces. You can use 2 fingers, the backside of a knife or a gnocchi board to form the cavatelli. Finger Method:Using your pointer finger and your middle finger press down on the piece of pasta and pull toward yourself. Make sure to use good pressure to create that cavity in the middle.Knife Method:Using the back of a knife (the flat part), place the knife parallel to the kneading board. Press down and drag the knife toward yourself.Gnocchi Board:Take a piece of pasta, and using your thumb press down and pull the pasta down along the grooves of the board.
- Place the pasta onto a clean kitchen towel or tablecloth. If making these in advance, place them onto a sheet pan and into the freezer. Once frozen, place them into a ziploc freezer bag and keep in the freezer until ready to use. They can be boiled straight from frozen.
