Homemade cavatelli
by Tavolino
Traditional fresh pasta from Southern Italy, made with a simple flour and water dough, characterized by its typical elongated, hollow shape, perfect for holding rich sauces.
Ingredients
- 00 flour 500 g
- Water 300 ml
- Salt to taste
Preparation
- 1
Arrange 500 g of 00 flour in a mound on a pastry board or in a large bowl.
- 2
Gradually pour 300 ml of water into the center of the flour, starting to knead with your fingers.
- 3
Knead the dough vigorously until you have a firm, smooth, and homogeneous ball.
- 4
Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
- 5
Take the dough and form small cylinders about 6-8 mm thick.
- 6
Cut each cylinder into small pieces about 2 cm long.
- 7
Press each piece with your index and middle fingers, dragging it slightly to create the hollow.
- 8
Place the finished cavatelli on a floured tray to prevent them from sticking.
- 9
Bring a large pot of salted water to a boil and cook the cavatelli for 7-8 minutes.
- 10
Drain the pasta and dress it as desired with your favorite sauce.