Home Made Cavatelli- The easiest pasta ever!

Homemade Cavatelli

Chewy, satisfying Cavatelli is easy to make and is a family fun Sunday project. 
It is delicious with the arugula sauce recipe here, but also great with crumbled Calabrese sausage (recipe below) and broccoli rabe or broccoli with olive oil and garlic but is also delish with a light tomato sauce or just butter and cheese. 

Make a double and freeze some for a quick weeknight dinner
INGREDIENTS
1 cup plus semolina flour (plus more for dusting the pan)
3/4 cup all-purpose flour
Pinch  of salt
about 1/2 cup of water



METHOD
Mix together flours and salt in the bowl of a stand mixer using a paddle attachment.
Gradually add 1/2 cup water at medium speed dough forms. (If dough is too dry, add more water,
1 tablespoon at a time.)
Remove from the mixer to a very lightly floured board.
Knead dough until smooth and it springs back when gently pressed, about 5 minutes.
Wrap in plastic and let rest about 10 minutes.


Dust your board with semolina flour. Divide dough into 8 pieces; keeping them covered
with plastic wrap or a damp towel until ready to roll. Roll one piece at a time into a long rope,
about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using a serrated steak knife,
firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle.
Transfer pieces to baking sheets dusted with semolina flour. Repeat with remaining dough.
Cavatelli can be refrigerated, covered, up to 4 hours.
(Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months.
There's no need to thaw before cooking.)

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