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Pasta Cavatelli Recipe

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This recipe for Pasta Cavatelli, by , is from The Obie Family Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elaine Obie

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups 00 flour
1 cup semolina flour, plus more for sprinkling
1 teaspoon kosher salt
1 tablespoon extra-virgin olive

Directions:
Directions:
Cavatelli Pasta:
Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 5-10 minutes.
Let rest 30 minutes.
Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta with a bench cutter. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

 

 

 

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