Homemade Cavatelli Dough
Cavatelli means little caves because of the pocket that is done with you thumb, similar to gnocchi. The homemade cavatelli dough has three ingredients, water, durum flour and salt. The dough is rolled into a long rope the with of your pinky finger and then cut into 1/4″ pieces. Take each piece and roll between your palm to make the shape of a log. Place on flour dusted surface, using your index finger smash and roll bring the dough towards you. The result will be a gnocchi like pocket. Italians use a tool called cavarole board to make a pattern on the surface of the noodle. No need to buy this tool, you can use a fork or gnocchi board if you’d like. See an instructional video on making the cavatelli and homemade semolina pasta.
300 grams Fine durma semolina flour
3/4 cups warm water
1/2 teaspoon kosher salt
Heap the flour onto a work surface. Dissolve the salt into the warm water. Make a well in the center of the flour. Add the water/salt mixture. Using a fork begin to mix drawing flour from the sides. When the dough is pasty use a bench scraper to add some of the flour to the center, cutting in with the scraper. You may not need all the flour at this time. Begin kneading the dough until it is not tacky, adding small amounts of flour at a time. Knead until it is smooth. Rest for 30 minutes.
See instructional video for making pasta and cavatelli noodles.