A format of fresh semolina pasta widespread throughout Southern Italy: with an elongated shape and hollowed out towards the inside, they are obtained by lightly pressing a small piece of pasta with the fingers. Cavatelli are excellent served with grandmother’s tomato sauce, salted ricotta and a drizzle of 100% Italian Basso Extra Virgin Olive Oil.
Ingredients (for 500 g):
130 g water
125 g of 00 flour
125 g of remilled durum wheat semolina
For the semolina dough, mix the two flours in a bowl and transfer them on a pastry board, forming the classic fountain in the center. Add the water a little at a time and knead. Finally add the extra virgin olive oil Basso 100% Italian and continue to knead until you get a very smooth and soft dough to which give a round shape. Wrap the semolina dough in plastic wrap and let it rest for 10-15 minutes so that the dough becomes elastic. After this time, take a piece of dough at a time and with it form a tube not too thin. Divide the tube of dough into 1 cm wide pieces. Now form the cavatelli: by exerting light pressure with your fingertips, hollow out the cavatello inside. Lay the cavatelli on a tray and sprinkle them with semolina. Cavatelli can also be cooked immediately, but it is advisable to let them dry for at least a couple of hours on the pastry board so that they have a firmer consistency during cooking. Cook the cavatelli in boiling salted water for at least 7-8 minutes, always checking the cooking with a taste. Dress with tomato sauce and salted ricotta cheese or with meat sauce or a vegetable sauce.