How to Make Homemade Cavatelli Pasta
Learn how to make homemade cavatelli pasta. This recipe only uses two simple ingredients: Semolina flour and water. No pasta machine or other fancy equipment needed.
Equipment
- Digital kitchen scale – for best results, always weigh your ingredients. It’s more accurate than measuring by volume.
- fork – to mix the ingredients
- Bench scraper or blunt knife – to shape the cavatelli pasta
- Cling film – to wrap the dough and prevent it from drying out
- Wooden pasta board – optional but recommended to prepare the semolina pasta dough
- Baking tray – to store the pasta until ready to cook
Ingredients
- 400 g Semolina flour - finely milled hard durum wheat flour, labelled "semola rimacinata di grano duro".
- 200 g Water - warm
Instructions
- Prepare one batch of vegan pasta dough: Tip the semolina flour on a work surface and use a little bowl to create a well in the center. Pour the warm water into the well and use a fork to mix the flour and water. Start from the center and incorporate more and more flour from the edges until it forms a thick paste. Then use your bench scraper to incorporate the rest of the flour and bring everything together into a shaggy dough. Knead the dough for at least 10 minutes. Wrap it in cling film and let it rest for at least 30 minutes at room temperature.
- Cut off one quarter of the dough and keep the rest well wrapped in cling film. On a pasta board, with both hands flat on the surface, roll the dough out into a long strand until it’s about the width of your index finger. Cut the strand into small pieces (about 1 cm wide). Important: Do not flour your work surface when rolling out the strands, or the dough will just slide around.
- To shape the cavatelli, use a bench scraper, push down and drag it across the dough pieces until they curl over the bench scraper and form a hollow cylindrical shape. Use just enough pressure to create that hollow shape but not too much, or you’ll smash them. Please refer to the video below to see the shaping technique.
- Place the cavatelli on a semolina dusted baking tray and arrange them in a single layer. They shouldn’t touch, or they might stick and clump together. Repeat with the remaining dough.
- Cook the cavatelli in salted boiling water for about 2-3 minutes and pair them with your favorite sauce.
Video
Nutrition
Calories: 360kcalCarbohydrates: 73gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 4mgPotassium: 186mgFiber: 4gCalcium: 19mgIron: 4mg