Hand Rolled Cavatelli

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Hand Rolled Cavatelli
At Hayden Flour Mills, we love pasta. Maybe it’s because our mill grew up in the back of Chris Bianco’s Italian-American restaurant, Pane Bianco. Pane is where we first learned how to transform a bit of semolina and flour into beautiful spirals with a simple wooden board. (Here’s the secret to perfectly rolled cavatelli: "Use your whole thumb.") Cavatelli are great with any red or white sauce. But we love eating them right out of the water, with a drizzle of good olive oil, cracked pepper and a hefty garnish of Parmesan cheese.

What You'll Need

2 1/3 cups Heritage Pasta Flour

3 large eggs

3 Tablespoons warm water

Directions

  1. Measure out the Pasta Flour into a big bowl. Make an indentation in the middle of the flour to hold the eggs. Crack the eggs into this indentation and add the water. Use a fork to mix the eggs. Slowly incorporate the flour into the egg mixture. It will begin to form a ball of dough. Put the dough on a flour-dusted surface and knead vigorously for 5-10 minutes. It should be a smooth ball when you are finished.

  2. Wrap the dough in plastic and set aside at room temperature to rest for 30 mins - 1 hour.

  3. Unwrap the rested dough, cut it into 6 sections. Work with one section at a time keeping the remaining dough under the plastic so it doesn't dry out. Shape the dough into a long skinny snake. Using a dough scraper or knife, cut the dough-snake into 1-inch sections, called “dumplings”.

  4. One-by-one shape each dumpling into cavatelli, following the detailed instructions below. Repeat Step 3 with the remaining 5 sections of dough.

  5. When you have a great big pile of cavatelli, throw them into a well-salted pot of boiling water and cook for 3-5 minutes (divide into 2 or 3 batches if your pot is small).

Tips for Rolling Cavatelli

  1. Dust your cavatelli board with pasta flour.

  2. Place your dumpling at the middle-top of the cavatelli board, then use your thumb to press the dough into the board.

  3. Still pressing your thumb into the board, smear the dough away from the handle. The dough should start to curl up behind your thumb.

  4. To finish, help the cavatelli roll over on itself, and knock it off the end of the board.

It will take a few tries to get the hang of it. Mistakes can easily be re-incorporated back into the snake and formed again.

Troubleshooting

*+ My dough is too tough? Add another tablespoon water and knead for another 5 minutes. * *+ My cavatelli sticking to the board? Dust your cavatelli board with more pasta flour. * *+ My cavatelli are dry in the middle after boiling them? They might be too thick. Try boiling them a few minutes longer. *

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