I decided to try my hand at making cavatelli. It didn’t work out so good. I ended up with gnocchi-like pasta instead. I found this blog, What’s Cooking-Italian Style Cuisine, and followed the recipe exactly. I also watched the short video, which doesn’t have a good angle to show how to “roll” the cavatelli very well but at least I knew what the finished product should have looked like. I could not get my dough to flatten and roll over on itself.
I was very frustrated. I wished I had brought my camera so I could show you what was going on. I was testing this recipe out at the place where I teach cooking lessons from time to time. There is more space to work in and I knew I wouldn’t be disturbed much. I think the dough was too wet to really work out correctly. If anyone has a tip for me on how to make these little pastas, I’d appreciate it. Here is the recipe from What’s Cooking.
16 oz. Homemade Ricotta Cheese or Whole Milk Ricotta (purchased)
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 attempts 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.
One more problem I experienced was when I tried to roll the dough portions into long ropes, they just flattened and never really took shape. I know that the “gnocchi” that I ended up with will be eaten but I really want to make the cavatelli! Help! Where is a Nonna when I need her?