Inspired by my favourite pasta creators, I’ve started on my homemade pasta making journey! This recipe provides instructions for making fresh cavatelli pasta dough from semolina flour and water.
1. Make a well in your flour.
2. Pour in your water and slowly incorporate the flour into the water with a fork.
3. Bring the rest of the flour and water together with a bench scraper until it looks and feels like wet sand.
4. Knead the dough for 5-10 minutes or until smooth. Let rest for roughly 30 minutes.
5. Cut the dough into sections and form into long logs.
6. Cut into half inch pillows. Toss with semolina to prevent sticking.
7. Using light steady pressure, drag the pillows down your cavatelli board.
8. You can cook them right away or store them by freezing them first on a baking sheet and then transferring to an air tight bag and placing into your freezer. Store in the freezer for up to 2 months.
