What You'll Need
2 1/3 cups Heritage Pasta Flour
3 large eggs
3 Tablespoons warm water
Directions
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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.
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Wrap the dough in plastic and set aside at room temperature to rest for 30 mins - 1 hour.
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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”.
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One-by-one shape each dumpling into cavatelli, following the detailed instructions below. Repeat Step 3 with the remaining 5 sections of dough.
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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
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Dust your cavatelli board with pasta flour.
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Place your dumpling at the middle-top of the cavatelli board, then use your thumb to press the dough into the board.
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Still pressing your thumb into the board, smear the dough away from the handle. The dough should start to curl up behind your thumb.
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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. *