Homemade Cavatelli Pasta

Ingredients:

2 cups double-zero flour (If you can’t find substitute all-purpose flour)

1 cup semolina flour

1 ¼ cup water

½ teaspoon salt

Directions:

On a large work surface sift together double-zero flour and semolina flour to form a mound.  Make a well in the center.  Pour ¼ cup water into well and add salt.  Using a fork, slowly swirl flours into the water, beginning with inner rim of the well, until a dough begins to form.  Continue adding water by the tablespoonful until dough comes together (count on using about 1 cup).  Gather dough to form a rounded mass.

Begin kneading with the heels of your hands.  Knead until dough becomes smooth and elastic, about 10 minutes, lightly dusting surface with flour to prevent sticking.  Divide dough and wrap each half with plastic wrap.  Let rest 1 hour.

Cut each piece of dough in half.  Working with one piece at a time, roll out dough ¼ inch thick.  Cut dough into 1 inch wide strips and with your palms roll into ½ inch-thick ropes.

Lay ropes on countertop and roll with palms to an even diameter.  Cut ropes crosswise in ½ inch pieces, lightly dust with flour.  Repeat with the remaining dough.

To form the cavatelli, place a piece of dough on the ridged side of a cavatelli paddle and press with two fingers as you roll dough downward.  Cavatelli should have ridges on one side and a depression on opposite side.  Repeat with remaining dough, placing cavatelli on a floured baking sheet.  Cover with plastic wrap or a damp towel until ready to use. 

Cook cavatelli in boiling lightly salted water until they float (only about 1-2 minutes).  They cook quickly and will get chewy if overcooked so be ready to take out of the water quickly! 

Toss in whatever sauce you like and enjoy!  I made a quick butter and garlic sauce for mine by melting some butter in a pan with some chopped garlic.  I poured the sauce over the cavatelli and topped generously with fresh Parmesan and basil.