homeade cavatelli.

Processed with VSCO with s2 preset

I suddenly got the urge to make my own pasta noodles recently. We have both a metal, crank machine and a kitchen aid attachment that are both collecting dust for many years – but turns out I didn’t even need either. I went with cavatelli. I found alot of recipes online that didnt require any eggs, so I gave it a go.

These were suprisingly not very hard to make. I made the dough and let it sit for a while, covered, while I went and did other things. When it came time to make the noodles, I made them and let them sit, covered with a towel for about an hour or so until I was ready to boil. They only boil for a few minutes – once they float take them out. They were a little tough, but they were pretty good, overall. Maybe thats because the recipe didnt call for egg? Maybe I overworked the dough ( I tried to be careful about that). if anyone has any tips for next time, I’d love to hear them.

I found a you tube video that showed you how to roll them – using a sushi mat! Genius! I caught on very quickly, and this went alot faster than using the butter knife method.

The recipe/video I followed for making the dough is here.
This video was super helpful and I followed along easily.

To make cavatelli dough you will need:

  • 4 cups all-purpose flour
  • 1½ cups water, room temperature
  • 1 teaspoon salt
  • extra flour for rolling
Instructions
  1. Place the flour on a wooden board and make a well.
  2. Add the water and the salt in the center of the well.
  3. With a fork, start incorporating the flour and the water until you get a thick batter.
  4. With the help of a dough scraper, incorporate the rest of the flour (it may appear to you that there isn’t enough water…just keep kneading…magically everything comes together).
  5. Knead for about 8-10 minutes or until dough is smooth and elastic.
  6. Wrap dough in plastic wrap and let it rest for at least 1 hour at room temperature (I will usually place a tea towel over the top).
  7. Cut the dough into 4 pieces.
  8. Roll out each piece about a ⅛ inch thick. (If the dough is not easy to roll out, let it rest for another hour or so). Make sure your board and rolling pin are floured.
  9. Cut the into ¾ – 1 inch strips.
  10. Cut each strip into ¼ – ½ inch pieces.
  11. Using the index finger, apply a gentle pressure on the dough, dragging it toward you. There should be a slight curl formed.
  12. Place cavatelli on large baking sheets which has been dusted with flour in a single layer, not touching each other.
  13. Continue until all the dough has been formed into cavatelli.
  14. If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.
  15. If freezing, place the tray of cavatelli in the freezer and once frozen, place in plastic bag in the freezer. Can be cooked frozen. (Should take 6-8 minutes to cook. Taste to make sure they are cooked).
  16. Serve with your favorite sauce.

    Processed with VSCO with s2 preset

    Processed with VSCO with s2 preset

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