One of the best things about being in the S&H team is that two of our members are proper Italians, with proper Italian parents, in a proper Italian village with an amazing Italian Nonna who has been making pasta from scratch all her life! I have been lucky enough to sit with Nonna Olimpia and learn the art of making Cavatelli Pasta and fair play to Nonna; this pasta is labor intensive and time consuming work… here is how it is done…
How to Make Cavatelli
- Take your ball of dough and divide it into quarters
- Lay the dough out on a lightly floured wooden surface and divide again
- Take a piece of the dough and roll it into a long and thin tube
- Divide the tube into pieces 1 inch long with a knife…and now – here is the fun part!
- Firmly press your three middle fingers onto the piece and pull back. You find that the motion causes the dough to curl up into hollow shape with wobbly edges from your little finger tips!
- After rolling each Cavatelli toss onto a lightly floured tray and begin again!
Don’t be put off if the first few don’t work – experiment with different amounts of pressure and keep at it!
The S&H Team want to make sure that these old traditions like making Cavatelli do not become a memory of the past. So go on – give it a go!
- 1 Cup Warm water
- 1 Pinch of Salt
- 4 Cups of 00 type Flour
- Pour the cups of the flour into a bowl and make a well in the middle.
- Using a circular motion, slowly incorporate the flour into the water. Add a pinch of salt.
- Knead the dough together until a soft, but not sticky dough is formed. It can depend on the day, but if the dough still remains sticky add more flour.
Cooking from fresh
They only take a few minutes to cook in a pot of salted water on a rapid boil and once your little beauts are ready they float to the top!