Cavatelli

April 16, 2017

(Adapted from Martha Stewart)

1 3/4 c. fine durum semolina flour, plus more for baking sheets

½ t. coarse salt
2 t. olive oil

1/2 c. water
 

Mix together flours and salt on a clean surface, make a well in center, and gradually add water and oil, working flours into center until a dough forms.

If dough is too dry, add more water, 1 tablespoon at a time.

Knead dough until it is smooth and springs back when gently pressed, about 5 minutes. Wrap in plastic.

Sprinkle two rimmed baking sheets with semolina flour.

Divide dough into 8 pieces; keep covered with plastic wrap.

Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces.

Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle.

Transfer pieces to baking sheets.

Repeat with remaining dough.

The cavatelli can be refrigerated, covered, up to 4 hours.

Or freeze on baking sheet; once firm, transfer to a resealable bag, and freeze up to 3 months. (There's no need to thaw before cooking.)

Or dry them all over your house.

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