Fresh cavatelli pasta get their chewy bite from the addition of semolina flour added to the pasta dough
- 9 oz all-purpose flour
- 9 oz semolina flour
- 1 cup water
- 2 teaspoons kosher salt
Making the Dough:
- Add both flours and salt to a large mixing bowl; stir to combine.
- Add in the water and mix until the dough starts to come together. At this point if there is still unincorporated flour, add in more water 1 tablespoon at a time until the remaining flour sticks to the ball of dough. This dough should be on the drier side, so if a little flour is left in the bottom of the bowl that is fine.
- Remove dough from the bowl and knead on the counter for 8 minutes, turning clockwise in quarter turns. If the dough gets sticky, add a small amount of all purpose flour.
- At the end of 8 minutes the dough should be smooth and bounces back slightly when touched.
- Wrap the dough tightly in plastic wrap and place in the fridge for a minimum of 30 minutes and up to 24 hours to rest.
Shaping the Dough:
- Unwrap dough from plastic wrap and cut off a small section. The smaller the section, the easier the dough will be to work.
- Roll the section into a rope roughly ¼ inch wide.
- Using a knife or bench scraper, cut the roll into small pillows about ¼ inch long.
- If you have a gnocchi board, take one of the pillows and rest it at the top of the board holding it with your thumb. Maintaining even pressure, use your thumb to push down the board and up. Let the cavatelli fall to the counter. If you don’t have a gnocchi board, hold out the palm of your non-dominant hand. Turn your thumb so it is pointing out. Place the pillow at the back of your palm and hold it in place with your thumb. Maintaining even pressure, push your thumb forward and up. For those who would like a visual, check out this YouTube video.
- Transfer the finished cavatelli to a sheet pan lined with parchment paper and dusted with semolina flour. Try to make sure the cavatelli do not touch each other.
- To cook, bring a large pot of salted water to a boil. Add the pasta and cook 2-5 minutes till al dente. Taste for doneness. If you are not tossing with sauce right away, toss the cavatelli in a little olive oil so they do not stick.
- Category: Pasta
- Cuisine: Italian
Keywords: semolina, cavatelli, pasta, flour, homemade pasta