Homemade Semolina Cavatelli Pasta – Italian

Step 1: Prepare Food Processor

Add 160g of water to the food processor fitted with a plastic dough blade.

Step 2: Add Semolina Flour

Add 300g of semolina flour to the food processor.

Step 3: Initial Blend

Blend the water and semolina flour in the food processor until combined, for about 10-15 seconds.

Step 4: Scrape Down Bowl

Scrape down the sides of the food processor bowl with a spatula to ensure all ingredients are incorporated.

Step 5: Continue Blending

Blend again until the dough forms a cohesive ball, for about 30-45 seconds.

Step 6: Knead Dough

Remove the dough from the food processor and knead it by hand on a clean wooden board for 2-3 minutes until it becomes smooth and elastic, developing the gluten.

Step 7: Rest Dough

Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for 30-60 minutes to allow the gluten to relax.

Step 8: Cut Dough into Strips

Unwrap the rested dough and cut it into several smaller, manageable strips using a knife.

Step 9: Roll Dough Snakes

Take one strip of dough and roll it by hand on the wooden board into a long, thin 'snake' about the thickness of your pinky finger.

Step 10: Cut Pieces

Cut the dough snake into small, approximately 1-inch pieces.

Step 11: Shape Cavatelli

Using a butter knife, press each small dough piece against the wooden board and drag it towards you, creating a hollow, shell-like shape with ridges on one side.

Step 12: Prepare for Cooking

Transfer the shaped cavatelli to a baking sheet lined with parchment paper, dusted with semolina flour, to prevent sticking.

Step 13: Boil Water

Bring a large pot of water to a rolling boil and add a generous amount of salt (approximately 1 tablespoon).

Step 14: Cook Pasta

Carefully add the fresh cavatelli to the boiling salted water.

Step 15: Drain Pasta

Cook the cavatelli until they float to the surface, then continue cooking for approximately 1 minute more. Remove the cooked pasta from the water using a slotted spoon or spider.

Step 16: Combine with Sauce

Transfer the cooked cavatelli directly into a pan with your prepared sauce. Mix well to coat the pasta evenly and allow it to finish cooking in the sauce for a minute or two, absorbing the flavors.

• Using a plastic dough blade in the food processor helps with initial mixing.

• Scraping down the food processor bowl ensures all flour is incorporated.

• Kneading by hand after the food processor step is crucial for developing gluten and achieving a smooth dough.

• Resting the dough allows the gluten to relax, making it easier to work with and resulting in a tender pasta.

• The 'nonna's knife' technique creates the characteristic ridges and hollow shape of cavatelli, perfect for holding sauce.

• Cook the cavatelli until they float, then for an additional minute to ensure they are cooked through but still al dente.

• Serve with various sauces like pesto, arrabbiata, or a simple butter and sage sauce.

• Add a pinch of salt to the dough mixture for enhanced flavor.