Cavatelli from Scratch

Name: Cavatelli from Scratch
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 300 g semolina; 100 g 00 flour; 180 ml water; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

In the rustic kitchens of Molise, cavatelli are a staple, often crafted on wooden boards before any sauce is even considered. This pasta, with roots deeply embedded in the region's culinary traditions, is typically prepared for family gatherings or festive occasions, where the act of shaping each piece by hand transforms the simple into the extraordinary.

Cavatelli should have a firm bite and a slightly chewy texture, the result of the perfect blend of semolina and 00 flour. The pasta absorbs flavors beautifully, making it an ideal canvas for a variety of sauces, from hearty ragùs to simple garlic and olive oil. The salt, used sparingly, enhances the natural wheat flavor, making each bite a celebration of simplicity and tradition.

Ingredients

300 gsemolina
100 g00 flour
180 mlwater
to tastefine sea salt

Method

In a large mixing bowl, combine 300 g semolina and 100 g 00 flour with a pinch of fine sea salt. Gradually add 180 ml water while stirring with a fork or your fingers until the mixture starts to come together into a shaggy dough. The dough should be firm and slightly tacky, but not sticky.
Transfer the dough onto a clean work surface. Begin kneading by pressing the dough with the heel of your hand, folding it over, and turning it. Continue kneading for about 8-10 minutes until the dough becomes smooth and elastic. If it feels too dry, lightly wet your hands and continue kneading. Once smooth, cover the dough with an inverted bowl and let it rest for 30 minutes to allow the gluten to relax.
After resting, cut the dough into four equal pieces. Take one piece and keep the others covered to prevent drying. Roll the piece into a long rope about 1 cm in diameter. If the dough sticks, lightly dust the surface with semolina.
Cut the rope into small pieces, each about 1.5 cm long. Using your thumb, press each piece against the work surface and roll it towards you to form a small, hollow shape. This is the classic cavatelli shape. Ensure each piece is well-formed and not sticking by occasionally dusting with semolina.
Once shaped, you can either cook the cavatelli immediately or let them dry. To dry, place the cavatelli on a clean kitchen towel in a single layer. Allow them to sit at room temperature until the surface is no longer tacky, which usually takes about an hour. This step prevents them from sticking together when cooked.