Thursday, July 23, 2009

Homemade Fresh Cavatelli Pasta Recipe





Cavatelli Recipe:
16 oz. Homemade Ricotta Cheese or Whole Milk Ricotta (purchased)
2 eggs
pinch of salt
3 cups flour

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.
Roll out on board using more flour not to stick, and make long ropes. Cut into one inch pieces, then onto floured board with index finger and middle finger roll each piece towards you to get the roll of that thin center cavatelli. It will take a few trys to get that right.
Put in a lightly floured pan. As they fill up in the cookie sheets, place whole pan in freezer, then store in freezer bags when completely frozen and refreeze until needed.

When cooking fresh..... they are done when floating to the top of boiling water. Add salt to the water when cooking.
Frozen cavatelli will take more time but they will float to the top when done also.
Serve with favorite Sunday Sauce or cooked broccoli, saute' garlic and olive oil.
Printable Recipe

video

Watch the video to make perfect cavatelli it's so easy!  Yes that's me!



2 comments:

madonnadelpiatto said...

Hi Claudia, this is a great recipe for cavatelli, how did you learn about it? In Italy, Cavatelli are made with semolina not with ricotta. Yours sounds wonderfully light

Beth Michelle said...

I love homemade pasta. Your recipe looks amazing. I love how its made with ricotta. May have to try it out very soon :)