Pasta Cavatelli: Homemade Pasta Without A Pasta Roller
I love hearing other peoples Culinary Bucket Lists. It’s always a really interesting mix of classic recipes, mastering techniques, and difficult dishes. I love that, it shows range.
But seriously people, start crossing some of this stuff off. You can do it. Just jump right in, and do it.
This is a great recipe for everyone that has "Make Pasta From Scratch" on your list because you don’t need any fancy equiptment. Just some flour, water and a knife.
You’ve go this.
I’m going to be honest with you, this is a bit labor intensive. But you can finally draw that satisfying line though the item that’s been taunting you on your bucket list for years. You can finally say things like, "This one time, while I was making pasta from scratch…" and "Well, when I make my pasta…"
It’ll be fun.
Homemade Cavatelli Pasta
2 cups All Purpose flour
1 cup Semolina flour
½ tsp salt
1 cup warm water
1. Add both kinds of flour and salt to a flat surface, mix to combine.
2. Make a well in the middle and add the water.
3. Stir the liquid and the flour together until combined. Then knead until smooth, about 5 minutes.
4. Cut into 4 pieces, wrap in plastic wrap and chill in the refrigerator for 1 hour.
5. One at at time, take a piece of dough and form into a long log about 1/4 to 1/2 inch in diameter.
6. Cut off about 1/4 inch slice and place in front of you. It should be about the size of a dime.
7. Place a bench knife (I use this one, I love it), or the dull side of a butter knife, on the far side of the dough circle, pull towards you smearing the dough against the counter. The dough should curl up over the knife.
8. It should look like a little canoe.
10. Place on a baking sheet that has been lightly dusted with flour until ready to use. Basically, if you mound them on top of each other, they’ll stick.
11. Cook immediately in lightly salted water until al dente or allow to dry and store in an air tight container.
Look at you, you homemade pasta maker.
I’m so impressed with your mad skills.