RECIPE FOR CAVATELLI RECIPES

HOMEMADE CAVATELLI PASTA | ALLRECIPES

Homemade Cavatelli Pasta | Allrecipes image

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

Ingredients

2?¼ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

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

BAKED CAVATELLI RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Baked Cavatelli Recipe - Food.com - Food.com - Recipes ... image

OMG! My kids complain about most food and eating dinner (they're snack-a-holics) but this casserole is not one of those dinners. When I used to cook this when it was just me and my husband (B.C.), we used to have a ton of leftovers!! However, now there are none, and it's the dog who's most upset.... The sausage you can either get in mild or Spicy and I like to mix both in this dinner. I cook both packs at once, one skillet for each type. Once they are done I take half from the mild and half from the spicy and combine them in one zippy-bag and freeze them (add them to your future Spag&Mtball dinner and WOW!). I got this from a BHG Mag at least 17 years ago (when we first moved in together - May of '89) and just saw this again on BHG.com (my original calls for half of a bag/box of spinach and 1/2 cup of red peppers and onion (I buy frozen in bags to save time or pre-prep your veggies and freeze), each in addition to what is here as well as draining the pasta water over the spinach in a mesh colander to wilt/separate it..I add the spinach to the sauce mix before stirring)... I tell ya, all.. this is a great recipe!

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

7 ounces cavatelli, wagon wheel pasta could be used instead
12 ounces Italian sausage, uncooked links, sliced 1/2 inch thick on the diagional
3/4 cup onion, chopped
2 garlic cloves, minced
1 (26 ounce) jar pasta sauce
1 cup mozzarella cheese, shredded
1/4 teaspoon black pepper

Steps:

Cook pasta according to package directions. Drain; set aside.
In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*.
Bake, covered, in a 375°F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
My card says it feeds 5 to 6, and I say a family of four -- and a sad ol'doggie -- for licking the casserole dish clean -- .

Nutrition Facts : Calories 757.9, FatContent 35.9, SaturatedFatContent 13.5, CholesterolContent 74.8, SodiumContent 2062.8, CarbohydrateContent 73.6, FiberContent 7.7, SugarContent 22.1, ProteinContent 33.1

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