Cavatelli

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About Cavatelli

Cavatelli literally means 'little hollows'. They are small pasta shells made with hard-wheat flour and water from the central and southern regions of Italy (Molise, Puglia, Campania). Each region or town gives them a different name. They are also called crusìcchi, cecaruccoli, cicatielli, rasciatelli.

Since cavatelli are made by 'dragging' pieces of dough on the work surface, they are part of a broader group of homemade pasta shapes called strascinati (trascinare means 'to drag'). Orecchiette, strascinati, cavatelli, strascinate are all made using this technique, each in a different way.

How to Make Cavatelli

Prepare the Basic Dough Recipe: Hard-wheat Flour and Water and leave to rest for at least 1 hour in plastic wrap.

Cut a piece of dough and wrap up the rest so that it doesn't dry out. Start rolling the piece of dough into a long rope about the size of your index finger.

Using a cutter or a knife, cut the rope into small pieces of about 1,5cm / 0.6-in wide.

With your index finger, press down on the dough and drag it towards you.

Drag, done. Drag, done! It is easy, easy, easy!!

Place your cavatelli on a stackable pasta dryer or ...

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... dust them with semola flour so that they do not stick to the surface or to each other. For this purpose, always remember to use a coarse flour. Fine flour would be absorbed by the dough, making it stick to the surface.

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Once you are done, you can either cook the cavatelli immediately, dry or freeze them.

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