Authentic Homemade Cavatelli Recipes

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
• Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
• Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

Steps:

• In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
• Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

Steps:

• Put 2 1/2 cups of the flour into a bowl and make a well in the middle.
• Add 2 eggs and the ricotta cheese and incorporate the flour into the eggs and cheese.
• Knead the dough until a soft not sticky dough is formed.
• Cover the dough in plastic wrap and let rest for at least 30 minutes or overnight.
• Roll out on board using more flour not to stick, and make long ropes. Cut into one inch piece. Onto floured board with index finger and middle finger roll each piece towards you to get the roll of that thin center cavatelli.
• To cook, boil lightly salted water in a pan and place cavatelli in boiling water. Cavatelli is cooked when they float to the top.
• To freeze, lightly flour noodles and place on cookie sheet and place in freezer until noodles are frozen. Place noodles in freezer bag and store until ready to use. When cooked, serve with your favorite sauce, in this picture I made a Chicken Broccoli Alfredo Sauce.