AUTHENTIC HOMEMADE CAVATELLI
I remember when I was a little girl my mom making fresh pasta. I remember sitting at the table with the pasta machine or just using our hands to make the pasta. My mom has this piece of wood shaped in a square that we use to roll out the bread, pasta or any pastry we have to make by hand. It's our family board and I believe it is older than me. I would sit down with my mom and help her make what we needed to make and one of them being cavatelli. An easy noodle recipe to make and the great cute technique ti make them almost an elongated shell shape. Kick the the dough with our fingers and making so many noodles. This is the first time I made them by myself. Without the board and my mom at her house. So I was up for the challenge myself and I share it with you. Cavatelli is one of my favorite noodles and I love them freshly made. So smooth and just like a little dumpling, they are great with any sauce and can substitute any noodle in any dish.
Provided by Annamaria Settanni McDonald @ArtByASM
Categories Pasta
Number Of Ingredients 5
Steps:
- Put 2 1/2 cups of the flour into a bowl and make a well in the middle.
- Add 2 eggs and the ricotta cheese and incorporate the flour into the eggs and cheese.
- Knead the dough until a soft not sticky dough is formed.
- Cover the dough in plastic wrap and let rest for at least 30 minutes or overnight.
- Roll out on board using more flour not to stick, and make long ropes. Cut into one inch piece. Onto floured board with index finger and middle finger roll each piece towards you to get the roll of that thin center cavatelli.
- To cook, boil lightly salted water in a pan and place cavatelli in boiling water. Cavatelli is cooked when they float to the top.
- To freeze, lightly flour noodles and place on cookie sheet and place in freezer until noodles are frozen. Place noodles in freezer bag and store until ready to use. When cooked, serve with your favorite sauce, in this picture I made a Chicken Broccoli Alfredo Sauce.
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