Gnocchetti Cavatelli From A Corn And Wheat Pasta Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Cook pasta until al dente in a pot of boiling, salted water.
• Heat the marinara sauce in a large saucepan. Reserve about 1 1/2 cups of the sauce. Set aside about 1 tablespoon of the Parmesan. To the sauce, add the ricotta and remaining Parmesan and stir well. Cook over medium heat, stirring, for about 2 minutes. Add the cooked pasta and the butter and toss well. Top with the reserved marinara and mozzarella and sprinkle with Parmesan. Bake for 15 to 20 minutes, or until golden brown. Garnish with fresh basil.

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.