HOMEMADE CAVATELLI PASTA | ALLRECIPES
Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.
Provided by Bernadette
Categories World Cuisine European Italian
Total Time 1 hours 40 minutes
Prep Time 40 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
- Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
- Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.
Nutrition Facts : Calories 338.2 calories, CarbohydrateContent 68.4 g, FatContent 1 g, FiberContent 3.7 g, ProteinContent 11.9 g, SaturatedFatContent 0.1 g, SodiumContent 41.5 mg, SugarContent 1.7 g
AUTHENTIC CAVATELLI AND BROCCOLI RECIPE - AN ITALIAN CLASSIC
After making your own cavatelli, it is, of course, only natural that you immediately use them. Well, you can start with this popular traditional Italian dish: Cavatelli and Broccoli. Follow the authentic cavatelli and broccoli recipe below.
Provided by Nonna Box
Categories Pasta
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan, heat the extra virgin olive oil over a moderate heat.
- Once the oil is hot enough, immediately add the minced garlic. Cook and stir until pale golden.
- Then, add the broccoli, red pepper flakes, salt, and pepper. Stir for 2 to 3 minutes.
- Add the chicken broth and simmer for 5 to 6 minutes or until broccoli florets are cooked. Set aside.
- In a pasta pot, boil salted water and cook the cavatelli. If you're cooking fresh pasta, they should be done in 5 to 8 minutes, depending on the size of the pasta. If you're using dried cavatelli, they may take up to 15 minutes to cook.
- Drain pasta and add them to the saucepan. Toss with the sauce and add grated Pecorino Romano cheese.
- Cook over low heat for about a minute.
- Sprinkle more grated Pecorino Romano cheese on top before serving.
Nutrition Facts : ServingSize 100 g, Calories 667 kcal, CarbohydrateContent 99 g, ProteinContent 22 g, FatContent 19 g, SaturatedFatContent 4 g, CholesterolContent 13 mg, SodiumContent 517 mg, FiberContent 5 g, SugarContent 4 g
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