Cavatelli

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Cavatelli

  • Dough: 2.5-3 cups KA all-purpose flour, combined with 5 large eggs, using the well method
  • Kneaded dough for about 10 minutes.
  • The dough was a bit tough, but became relaxed and somewhat sticky after letting it sit.
  • Let sit on the counter covered in plastic wrap for 1.5 hours while doing other things
  • To make the cavatelli, cut dough with sharp knife into small segments, about the size of a golf ball. Rolled with my hands into a long rope, about ⅓ inch thick. Cut into ½ inch segments with a sharp knife. Pressed down into the center of each with a butter knife and rolled. Put cavetelli on a floured baking sheet and dried in freezer. When the pasta was dry, put into plastic freezer bag for later use.

Three websites with examples of the process:
http://www.lidiasitaly.com/recipes/detail/1034
http://www.foodnetwork.com/recipes-and-cooking/how-to-make-cavatelli/pictures/index.html

One of Mario's recipes that looks good for fall:
http://www.foodandwine.com/recipes/cavatelli-with-spicy-winter-squash/print

I also enjoy eating cavatelli with Mario's fennel sauce, which I will do later this week.
http://www.foodnetwork.com/recipes/mario-batali/ricotta-gnocchi-with-sausage-and-fennel-gnocchi-di-ricotta-con-salsicce-e-finocchio-recipe/index.html

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