Fresh Cavatelli
The Christmas before last I was gifted a cavatelli maker. Being that I have such limited cabinet space, it wound up in the cabinet above my fridge. (You know the one that you just throw shit into but rarely use because you need a step stool to get to anything?!) A couple of months ago I was walking through the supermarket and saw that the bulk semolina flour was on sale so I grabbed a couple. After that sat in my pantry for a couple of months, I decided it was time to dust everything off, pack it up and bring it to my cousin’s house (so we can make a mess there) and to finally make some cavatelli.
While I prepared the dough, she made a quick tomato sauce and then we got to rolling and cutting the cavatelli. While you can make these without a machine, it would take so much longer, and since we were making a triple batch (we’re always feeding a crowd!), the machine was a non-negotiable.
These are very hearty – think gnocchi – so a little goes a little goes a long way! They are great with a simple tomato sauce. Click HERE for my recipe, any meat ragu or even with broccoli in a simple garlic and oil sauce.
Fresh Cavatelli
Ingredients
- 2 ⅔ cups semolina flour, plus more as needed
- 1 teaspoon kosher salt
- ¾ cup plus 2 tablespoons lukewarm water
- All-purpose flour
Instructions
- On a clean, large work surface (preferably a large wooden board or stone countertop), dump the semolina flour into a mound.
- Using your hands, make a large well in the center.
- Add the water to the well and sprinkle the salt over the water.
- Using a fork, begin to incorporate the flour, a little at a time, from the rim, until a thick paste forms.
- Using a bench scraper or your fingers, clean the fork.
- Begin to fold the remaining flour into the paste, using a bench scraper to grab from the exterior wall of the well and cutting it into the center until a shaggy dough forms.
- Using your hands, gather the dough and begin kneading until all the flour is incorporated. The dough should feel dry to the touch and take a while to absorb all the flour.
- Continue kneading until the dough is smooth and springs back then poked with your finger, for 4 to 6 minutes. The dough should be very firm and require you to put your full body into kneading it.
- Wrap the dough tightly in plastic wrap and let rest at room temperature for 30 minutes.
- Meanwhile, line a couple of half sheet pans with a generous sprinkling of all-purpose flour and set up your cavatelli maker; dust the cutting wheel generously with all-purpose flour.
- To shape, use a bench scraper to divide the dough into 6 equal-sized pieces.
- Working one piece at a time (keep the remaining pieces covered with the plastic wrap), roll the dough into a log ½-inch in diameter. You may find it easier to gently tug at the dough from both ends to stretch it into a uniform rope.
- Dust the log generously with flour and then run it through the machine, following the manufacturer’s instructions.
- Transfer the cavatelli to the prepared sheet pan, placing them in a single layer and gently toss to coat with the flour to keep them from sticking to one another.
- Alternatively, you can use your hands to shape the cavatelli. Use the bench scraper to cut the dough into ¾-inch pieces, then using your pointer and middle finger, press down onto the center of each piece and roll it towards you.
- To cook, bring a large pot of heavily salted water to a rolling boil, Add the cavatelli, shaking off any excess flour before adding it to the water, and cook until they float to the top, are cooked through and al dente, for 3 to 5 minutes.
Notes
If possible, work with a friend or partner. One person can feed the dough through the machine while the other collects the cavatelli as they fall out of the cutter.
