And this month Sunday pasta is two days late and comes on a Tuesday. I can assure you it is a pasta you can eat on Sunday even if I published it on a Tuesday.
Today I am back to south Italy and I made you cavatelli. Cavatelli are close relative to orecchiette, only they are easy to make because you don’t have to turn them around. You can serve them dressed with a hearty, meaty ragu or with a simple tomato sauce.
Now that I have been making pasta a bit more often, I also have a precious piece of advice for you: don’t add too much water to the dough! You want a play-dough like consistency. If the dough is too soft you will have troubles shaping the pasta and it will turn out too thick.
And remember to enter in my first giveaway: a sample of chicken sausages perfect for grilling is at stake!!
Ingredients
- 1/2 lb semolina flour
- 1/4 cup warm water
Directions
- Place the semolina on a table and create a large well in the middle of the semolina flour. Pour the warm water in the well and quickly mix in the flour. The dough will rapidly come together in a smooth and relatively tough mass. Knead the dough until all the flour has been incorporated and the dough looks smooth. Place the dough under a bowl for 10 minutes or so to rest so that the gluten can relax.
- While the dough is resting set up your work station. Place a large wooden board on the table, get a table knife and get a couple of cookies cooling rack that you will use for drying the pasta. If you don't have the cooling racks, you can use a couple of kitchen towels.
- Get a small portion, about 1/10th, of the dough and roll it into a long narrow roll, about as thick as a finger. keep the rest of the dough under the bowl. Now you are ready to start shaping the cavatelli.
- With a knife cut a small pea sized piece of dough. Using the knife, drag the pasta across the wooden board. The pasta will curl up creating a beautiful cavatello. If the pasta rolls up too tight use your fingers to open it a bit. See the video below, is much easier done than said.
- Place the shaped cavatelli to dry on a cooling rack or on a kitchen towel for about 2 hour. Don't let dry too long or you will have to cook the pasta forever.
- Cook the cavatelli in boiling water for 15-20 minutes. After draining dress with ragu' or a simple tomato sauce.
Hi! I'm PolaM, the Italian cooking in the Midwest.
I feel the same way!!! Courageous enough to try inexpensive “experiments” on the pasta, but cavatelli is definitely one of my all-time favs. Thanks for the tips!
Wow, these look incredible. Being part pugliese this pasta really sings to me… :=)
Frank recently posted..Spaghettini al caviale di salmone (Thin Spaghetti with Salmon Roe)
I still have to try pasta with semolina (mine is usually with flour). This is just lovely, perfect for Sunday lunch!
Gourmantine recently posted..Potato dumplings
ma che bontà!da leccarsi i baffi!
Sei davvero bravissima, che manualità!
arabafelice recently posted..Maionese furbissima…senza uova!
Could I have a plate of that RIGHT now???
Nuts about food recently posted..Green fusion couscous
I guess I have a good recipe to try this weekend. I hope I will be able to do it right.
On another note, thanks for the recipe and the video!
Thanks! If you try making it, let me know how it goes!!
That looks so wonderful, especially with that delicious ragu sauce on top!
Lorraine Not Quite Nigella recently posted..Egyptian Lentil Soup
Bravo! Homemade pasta and it looks perfect!
Angie@Angie’s Recipes recently posted..Pasta with Green Asparagus and Black Olives
Sono perfetti i tuoi cavatelli, complimenti. Molto invitanti preparati con quel’ottimo sugo. Un abbraccio Daniela.
Daniela recently posted..Cannelloni a lume di candela
My goodness this is such a pretty pasta. I was going to head to bed but now I want a bowl of this first.
Kim Bee recently posted..Burning Down The Kitchen with Taking On Magazines aka The Mom Chef while making her Smashed Potatoes
Thanks Kim! I’m glad you like it!
bravissima, hai un’ottima manualità e quel ragù così denso deve essere il sugo ideale!
Chiara recently posted..Blogs Got Talent ! (13)
I’ve only every made straight pastas, never any shaped ones! These are too beautiful =)
Peggy recently posted..Broccoli Cheddar Soup
Thanks Peggy! Making pasta is easier than it might look!
You are amazing to make your own pasta! I know you must think it’s not that hard… but to a person like me… it’s really fantastic. I love the dish… so can I come over next Sunday?
Ramona recently posted..Curried Noodles with Vegetables
your pasta looks fantastic! absolutely fantastic! yum!
Jenn and Seth (@HomeSkilletCook) recently posted..Strawberry Lime Basil Sherbet
This is the first time I heard this pasta type, I am learning a lot here
Raymund recently posted..Okonomiyaki
Ooh, that finished dish looks so, so good!
Anita at Hungry Couple recently posted..Cucumbers with Tahini & Crumbled Feta
I love to make my own pasta, but have never made anything like this. And it looks so easy. I’ve got semolina flour, so I’ve got to try this! I love the video that you put together for it too! Molto bene!
The Wimpy Vegetarian recently posted..Herbed Goat Cheese Souffles and a Visit to Surfing Goat Dairy on Maui
Looking at the dish feels like I want to just reach in my monitor and grab the food. It looks so delicious and appetizing. Thank you for sharing the recipe, Pola!
wok with ray recently posted..Pork Chops with Banana Ketchup Glaze
I love making pasta but I’ve never tried this. Looks amazing in that dish!
Maureen @ Orgasmic Chef recently posted..Dani Valent’s In the Mix Masterclass in Brisbane
Oh I love that you made the pasta yourself, it seems easy and how delicious it must be, so fresh. Looks wonderful.
Suzi recently posted..Mushroom Ceviche with Hearts of Palm
I would eat your pasta any day of the week:)) Love freshly made pasta, and you did fantastic job, Pola!
Sandra’s Easy Cooking recently posted..Ratatouille with Red Snapper