Best 2 How To Make Cavatelli Recipes

Cavatelli is a delicious and versatile type of pasta originating from Italy, particularly the regions of Campania and Apulia. Typically made with semolina flour and water, cavatelli has a unique shape that resembles small shells or tiny dumplings. This pasta can be cooked in a variety of ways, making it a popular choice for many different dishes, including traditional Italian recipes and more modern culinary creations. Whether you're a seasoned chef or a beginner in the kitchen, this comprehensive guide will provide you with everything you need to know to prepare delicious cavatelli dishes at home. From selecting the right ingredients to mastering the cooking technique, this guide will help you create flavorful and authentic cavatelli dishes that will impress your family and friends.

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HOMEMADE CAVATELLI PASTA

Homemade Cavatelli Pasta image

Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.

Provided by Bernadette

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 4

Number Of Ingredients 3

Ingredients

2 ¼ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 68.4 g, Fat 1 g, Fiber 3.7 g, Protein 11.9 g, SaturatedFat 0.1 g, Sodium 41.5 mg, Sugar 1.7 g

HOMEMADE CAVATELLI

Homemade Cavatelli image

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes

Time 1h10m

Number Of Ingredients 4

Ingredients

1 cup plus 2 tablespoons durum semolina flour, plus more for baking sheets
3/4 cup all-purpose flour
1/2 teaspoon coarse salt
2 teaspoons extra-virgin olive oil

Steps:

Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)

Tips:

Use the right flour: Semolina flour is the traditional choice for cavatelli, but you can also use all-purpose flour or a combination of the two. If using all-purpose flour, add a little bit of semolina flour or durum wheat flour to give the pasta a more authentic texture.
Make sure the dough is the right consistency: The dough should be smooth and elastic, but not too sticky. If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
Use a cavatelli maker: If you have a cavatelli maker, use it to shape the pasta. This will make the process much easier and faster.
If you don't have a cavatelli maker, you can shape the pasta by hand: To do this, roll out the dough into a long rope about 1/2-inch thick. Cut the rope into 1-inch pieces. Then, use your thumb and forefinger to press down on each piece of dough, creating a shell-like shape.
Cook the pasta in boiling salted water: Bring a large pot of salted water to a boil. Add the cavatelli and cook for about 3-4 minutes, or until the pasta is al dente.
Serve the pasta with your favorite sauce: Cavatelli can be served with a variety of sauces, such as tomato sauce, pesto sauce, or Alfredo sauce.

Conclusion:

Cavatelli is a delicious and versatile pasta that can be enjoyed with a variety of sauces. It's a great option for a quick and easy weeknight meal. With a little practice, you'll be able to make cavatelli like a pro!