Homemade Pasta

METHOD

Just dough it. Pour the semolina flour onto your work surface (marble or wooden is best).

Paw/pour over it. Make a "volcano" out of your flour using 2 fingers. Pour the water and a small pinch of salt in the middle of your "volcano", and start to incorporate the flour and water with your fingertips.

Knead, I ask?! Chill out and give it a rest. Once it's all incorporated, knead it until it's smooth and elastic. Cover it in plastic, wrap and place in the fridge to rest for at least 15 - 20 minutes.

After it's rested, divide the dough into 2 or 3 parts. Roll each part out into a long "rope", it should be as thick as your pinky finger.

Cut it out. Cut each rope into small pieces, and roll on the back of a specialty wooden paddle (pictured above- or you can use the tines of a fork) with your thumb.

Dust the cavatelli with semolina flour to prevent them from sticking together.

Cook or store. To cook the pasta immediately, bring a large pot of water to a boil, and delicately put your cavatelli inside once the water has reached a rolling boil. When the pasta floats, it's finished - usually 2 - 3 minutes. Use a handheld strainer to scoop the pasta out of the water as they rise to the surface. Immediately toss in your pasta sauce to make sure the pasta doesn't lump together.

If not cooking straight away, dust with semolina flour to prevent them sticking while you prepare the sauce. Once in a pot of salted boiling water, they will float to the surface when nearly done, needing no more than 4 - 5 minutes to be "al dente".

Notes: No thawing necessary if cooking from frozen, when you are ready to cook them… simply add to boiling water.

*Adapted from Cook with us in Rome - Cavatelli Con Farina Di Semolina

Photos by Jonathan Pielmayer, Sebastian Coman Photography and Adrian Raudaschl