Main dishes
Homemade cavatelli
Preparation
20 min
Cooking time
3 min
Portions
4
Plan a 30-minute rest time for the dough. You can also make it the day before and keep it in the refrigerator until you’re ready to prepare the cavatelli.
Ingredients
Preparation
- In the bowl of a stand mixer with the paddle attachment, mix the semolina, ricotta, and egg until the dough comes together. It should not be hard nor sticky.
- Cut the dough into small portions and roll them out into small logs, about 1 cm (½ inch) thick.
- Cut the logs into small pieces of about one centimetre (½ inch).
- Shape the cavatelli by pressing and sliding the small pieces of dough on a special grooved wooden board. (If you don’t have such wooden board, shape the cavatelli by pressing the centre of each piece of dough with a finger and sliding it forward on an even work surface to create a cavity.)
- Lightly flour the cavatelli to prevent them from sticking.
- Bring a large pot of salted water to a strong boil.
- Lower the heat a little and delicately immerse the cavatelli into the water.
- As soon as the cavatelli start to float, cook for an extra 30 seconds. Drain immediately and add to the sauce. Buon appetito!
