Cavatelli

Cavatelli, “Four-Finger” Cavatelli, & Trofie

I was about 6 years old the first time I made pasta from scratch.  I remember sitting at the dining room table with my Gram.  She set a wooden cutting board in front of me with a mound of flour.  She sprinkled a little salt on top, made a well, and broke one egg into the middle.  She told me to work the flour with my fingers.  “Slowly… pull it into the egg.”  I remember working carefully to prevent the egg from spilling over the edge.  It took a few minutes to work the flour into the egg.  My Gram handled the last few strokes… kneading the dough into a smooth ball.  But, I made that pasta myself… from scratch.  I remember rolling strips of dough into logs, cutting them into small pieces, and rolling them with my thumb.  Presto! …homemade pasta.  I was so proud of myself.

Now, all these years later, the process is the same.  But, I don’t need help kneading the dough anymore.  It does take a bit of strength to knead the dough.  It is harder and denser than bread dough.  It might take a little practice.  But, if a child can do it…

Cavatelli
(or as Gram would call it… Cavatell)

1 cup unbleached AP flour
1/2 cup semolina
1 tsp salt, finely ground sea salt
2 small eggs

Place 1 cup of flour on a wooden cutting board.  Make a tall mound and press a well into the center.  Sprinkle 1 tsp  of salt over the flour.  Break eggs into the well and slowly draw the flour in with your fingers or a fork.  Gradually work most of the flour into the dough.  As the dough begins to form a ball, it’s time to knead.  Knead the dough until smooth.  It should have the consistency of dense bread dough.  Wrap in plastic wrap and let rest for 10 minutes.

After 10 minutes, break off a handful of dough.  Roll into a thin log.  Cut log into small 1/2 inch pieces for cavatelli.  When, the first log is cut into pieces, take one piece of dough.  Set it on the lightly floured cutting board and press it under your thumb… rolling gently as you do.  Repeat.  Set rolled cavatelli on a separate cutting board to dry.  By the time you finish rolling all your dough, it should be ready to store in the fridge until use.  Use the same day.  Or, store overnight in the fridge.  But, this is fresh pasta… Use it!

For Four Finger Cavatelli:  Simply cut dough into 1 inch pieces instead of 1/2 inch pieces.  Then, roll with your three middle fingers instead of your thumb.

For Trofie:  Roll 1/2 inch pieces of dough between your palms.  The finished product should be tapered at the edges.  Then, twist, if desired.

Note about Trofie:  I believe traditional Ligurian Trofie should be made with water in place of eggs.  And, ground chestnuts should be incorporated into the dough.  I’ll be testing this…. soon!