Cavatelli Pasta

Here I will show you how to prepare Cavatelli pasta, a type of Italian pasta typical of Molise in the south part of Italy. This Italian pasta is simply prepared with durum wheat flour and water; it has a long shape with a not-closed cavity that keeps the seasoning inside so that when you eat cavatelli each piece of pasta is well seasoned. You can easily find this traditional Italian pasta also in Campania, Puglia and Sicily. You can seasoned them with ragu, a sauce of vegetables, prawn and broccoli or with sausage and broccoli.

INGREDIENTS CAVATELLI DOUGH (for 4 people):

400g of durum wheat flour

150-200 ml of water

PREPARATION TIME: 30 minutes + 30 minutes necessary to let the dough stand

COOKING TIME: 10 minutes

WINE: Primitivo (red wine)

PREPARATION

Place the flour on a table, make a hole in the middle and add the water. 

Don’t use all the water immediately but start to work the dough with a little bit of water and then add it little by little until it’s necessary. You have to work the dough until you obtain homogenous and elastic dough. Let the dough for cavatelli stand for half an hour. 

To obtain cavatelli pasta work the dough in order to obtain long and thin sausage of dough as the one showed in this picture. 

Then cut pieces of 2 cm 

and in order to give them the typical shape of cavatelli pasta press them with two fingers 

and roll them. 

BUON APPETITO!