Homemade Cavatelli

1. Stage

Mix the dough: In a large mixing bowl, combine the flour and salt. Form a well in the center of the flour, then pour in the water. Slowly incorporate the dry ingredients into the wet ingredients in a circular motion with your hands or a wooden spoon.

2. Stage

Knead the dough: Once the texture of the ingredients has transformed into a thick paste, begin kneading the dough in the bowl for 3 to 4 minutes or until it comes together into a shaggy, rough ball.  Transfer to a large wooden cutting board or a work surface, and knead the dough for 5 to 7 minutes or until it feels smooth, no dry bits remain, and it no longer feels sticky. For the last couple of minutes, I like to switch from kneading to rolling the dough back and forth to smooth out rough areas.

3. Stage

Rest the dough: Wrap tightly with plastic wrap and allow to rest at room temperature for 1 hour. This critical resting time allows the dough to hydrate properly and relax the gluten. After the rest period, examine the dough. If it feels sticky, knead in 1 teaspoon of semolina until it is no longer sticky.

4. Stage

Form the dough: Line two large baking sheets with parchment paper. Dust generously with semolina flour.  Quarter the dough and take out one quarter to work with at a time. Cover the remaining sections in plastic wrap to prevent them from drying out. On an unfloured wooden cutting board, use your hands to roll the dough into a thin log with a 1/2-inch diameter. Slice the log into 1/2-inch pieces.

5. Stage

Form into cavatelli: Drag the serrated side of a butter knife at a 45-degree angle across the length of each piece of dough until it begins to curl over itself, forming a hot dog bun shape. Make sure the knife digs into the dough to create a thin, textured surface on the inside; if the dough is too thick, it will taste doughy instead of al dente. Repeat with each piece of dough and transfer to the baking sheet (make sure they're not touching each other). Cover with a kitchen towel to prevent them from drying out. Repeat with the remaining dough, rolling each section into a log, cutting each log into pieces, and forming the cavatelli.

6. Stage

Cook: Bring a large pot of salted water to a boil. Add the cavatelli and boil until they float to the surface, 5 to 6 minutes. Cook for an additional 1 minute until they taste al dente.  Fresh cavatelli is best stored uncooked and frozen. Generously dust the pasta with semolina flour, then transfer to a parchment-lined baking sheet dusted with flour. Arrange in an even layer on the baking sheet (make sure they're not touching each other) and freeze for 1 hour. Transfer to an airtight container or bag and freeze for up to 1 month. Cook straight from frozen. Love the recipe? Leave us stars below!