- 1 cup warm water
- 1 kg flour
- 1 tablespoon salt
If I go to an Italian restaurant and they serve fresh pasta made in their kitchen I’m impressed. People I know who make pasta at home use pasta makers and gadgets that would take a long time to clean and process and clean again before putting it away…for me it’s too much work for a quick meal….But when Pina’s mum made the fresh Cavatelli pasta it took some time to make – but was easy enough. I’m definitely going to try making it soon!
METHOD
- Add 1 kg plain flour in a mixing bowl, reserving some to flour the surface
- Add warm water slowly so that it does not get runny
- Add the salt
- Flour a clean, dry surface and knead the dough into a soft mix
- Flour surface and roll the dough into long strips roughly 1/4 inch in diameter
- Cut each strip into 1-inch pieces. Using your finger tipmake the cavatelli pasta like you were digging into the piece of dough
- Pina’s aunt’s tip: instead of digging on flat surface, dig the dough over a fork so as to get ridges into the pasta
- Boil a pot of water
- Add 1.5 teaspoon of salt
- Add the cavatelli pasta into the boiling water. Stir lightly and cook for 10 minutes (al dente)
- Serve immediately with sauce and grated cheese
