Cavatelli Pasta Recipe
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
Indulge in authentic Cavatelli pasta with elongated shells complementing various dishes, particularly suited for thicker, chunkier sauces.
Servings: 4 servings
Ingredients
- 1 recipe 2-Ingredient Semolina Pasta Recipe
Instructions
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Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
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On a clean, un-floured work surface, roll the dough into a rope about ½ inch (1½ cm) thick. Cut the rope into ½ inch (1½ cm) pieces.
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Working with one piece of dough at a time, place a table knife at a 45° angle along a cut edge of dough. Push the knife into the dough and away from you at the same time so that the dough curls around the blade and resembles a small hot dog bun.
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Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
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Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
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When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.