Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, hand made orecchiette and cavatelli pasta: how to make them. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Passed that time put them in a freezer bag and store in the freezer. From simple "al pomodoro", traditional meat ragu sauce, roasted veggie sauce to ricotta and tomato sauce. One of my favorites ways to use them is make delicious Cavatelli and Broccoli pasta.
Hand made orecchiette and cavatelli pasta: how to make them is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Hand made orecchiette and cavatelli pasta: how to make them is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have hand made orecchiette and cavatelli pasta: how to make them using 2 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Hand made orecchiette and cavatelli pasta: how to make them:
- Prepare 400 g semolina flour
- Get 200 g lukewarm water
Cavatelli are a pasta format typical to the regions of Southern Italy - especially Molise, Puglia, Campania, Basilicata, Calabria and Sicily - where they feature many different names. Made from a mixture of re-ground durum wheat semolina flour (sometimes with the addition of potatoes or bean flour), water and salt, this pasta features a hollow shell of different sizes that allow them to. The method used to make them creates centers that are thinner than their rims, a characteristic that gives them an interestingly texture, soft in the middle and somewhat more chewy outside when cooked "al dente". There is no denying that making homemade pasta requires an initial investment of time.
Steps to make Hand made orecchiette and cavatelli pasta: how to make them:
- Knead the semolina with the water. - Generally, the weight of the water is the half of the weight of the flour but it is important also to considerate the humidity of the room in which you are kneading and the water absorption, so the amount of water taken up by that specific flour. - That’s why I suggest to add the water little by little and feel the dough: it hasn’t too be too dry or too humid but it has to be compact, elastic and it hasn’t to stick to the wooden board.
- After you will knead the dough for 15-20 minutes in order to have a ball, make it rest for at least 30 minutes on the wooded board, completely covered by plastic or glass bowl. - After the rest, take the dough and roll giving it the shape of a snake wide as a finger. Roll the dough using both the fingers and the palm. - Work with small quantities of dough at time, and keep the rest always under the bowl, otherwise it will dry and crack.
- Take the pasta snake and put it in vertical, as it is looking at you. - Cut a piece of dough as big as a walnut, using a plain knife (and not a serrated one otherwise it will break the dough) and roll it toward you, against the wooden board.
- Roll it completely on itself: you will have your first cavatello!
- Now that your first cavatello is done, you can shape a orecchietta from this. How? Just opening the borders with you hands and flip the cavatello against your thumb, pulling down the dough. - Take a look at the pictures.
- One, two, three, a orecchietta is born. Easy isn’t it?
- One more time!
- Continue until the dough is finished.
- Cook the pasta in at least 3 l of water (it should take 3-5 minutes), tasting them when it is al dente. Have it with your favorite sauce
But you will be rewarded with a great tasting pasta and of course some bragging rights. Cavatelli and orecchiette are some of the most familiar varieties found throughout Southern Italy. Orecchiette are the typical pasta of Puglia, the heel of Italy. Nowadays you can buy them in many supermarkets all over the world, but local women in the region still hand-make them for special occasions or just for Sunday lunch. The most traditional way to serve them is with broccoli raab and anchovies sauce, see footnote below.
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