Brought to you by Byron* (Assistant Course Manager)
Prep Time: 20 - 30 minutes (incl. rest time)
Cook Time: 3 - 5 minutes for al dente
Can be stored in the freezer for up to 6 months.
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".
Flourist is a Vancouver Mill & Bakery that delivers to North Shore, Burnaby, Richmond and Vancouver. All their grains are sourced from Canadian growers in addition to some wholegrains and beans!