5 steps for some homemade cavatelli

Hello Friends of Paulina Kitchen! Today we are going to talk about the cavatellian Italian paste very easy to do, that does not need either egg, or machine, or anything weird. Only flour (The Sémola)aguaand desire to play with the dough.

In this article we will see How to do cavatelliWhat is this Fresh Casera pasta that looks like ñoquis but with a well -marked personality. The variants that exist, such as Cavatelli with Ricota O off Cavatelli with Brócoli and garlic as the tradition of southern Italy sends.

In addition, they will find tips for give shape to los cavatelli Without going crazy, with your fingers or with a fork, depending on the style, ideas for sauces. And in the end, as you owe, we leave you the Receptions de cafatelli step by step with ingredients and times. All so that they can enjoy these delicious and rustic Cavatelli Caseros at its maximum expression.

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The word cavatelli It comes from the Italian “cavare”, which means digging or making a little cuevita. And it’s exactly that: a Hollow roll -shaped pasteperfect to catch any sauce that is put on you. They are usually compared to ñoquis by texture, especially if they carry RICOTA THE POPE In the dough, although in their more traditional form they do not carry one or the other.

Son Typical from southern Italyespecially regions such as Molise and Puglia, and are an emblem of the Italian cuisine Homemade, the one that is done without complications, with noble ingredients already hand. Just because, The cavatelli are made with the handas before, as in the Nonna house.

The origin and history of the Cavatelli

Los cavatelli They have humble roots, like many jewels of gastronomy. They were born in southern Italy, where hard wheat was abundant but resources not so much. Instead of using eggs, which were expensive and scarce, the simplicity was used: semolina, agua And much love.

They were (and are still) the pasta of the great family gatherings, of the grandmothers kneading at the wooden table and long Sundays with the pot bubbling in the kitchen. A recipe that passed from generation to generation and that today reaches our kitchens with all its intact charm.

The mass and technique of homemade cavatelli

The mass of the cavatelli It is done with semolina of hard wheat and water. It does not carry egg, which makes it firmer, less elastic, and much easier to handle for those who just start. This texture makes it Ideal for heavy saucesbecause they do not get rid of or happen easy.

The most fun step of the recipe is the assembly. For shape themthe dough is cut into small pieces and drag their finger against the table, or against a table of ñoquis or a fork. That pressure creates a cavity that will “embrace” the sauce later. It doesn’t have to be perfect. In fact, the more irregular, the more homemade they look.

9 characteristics of the cavatelli recipe

1. Without egg: A vegan, easy and economical paste.
2. Firm texture: Perfect to accompany with ragú or thick creams.
3. Versatility: They can be done with Ricota, replacing it with a part of the flour for a softer texture.
4. Freezers: First they freeze in a tray with a little flour, well separated. Then they go to a bag and last up to 2 months.
5. No pasta machine: All by hand, all heart.
6. Few ingredients: Flour (or semolina) and water as a base, without turns.
7. Surrenders: With a small portion of dough they come out a lot.
8. Fast cooking: They cook between 2 and 4 minutes. When they float, they are ready.
9. Super combinable: They go well with broccoli, fungi, bacon, tomato, whatever they can think of.

6 Ideas de Salsa Para Cavatelli

1. Alla Boscaiola (the autumnal champion): Classic of the center and south of Italy. Carry Bacon, mushrooms, garlic, white wine and cream. It is creamy, rustic and with a lot of flavor. Ideal for a powerful and comforting meal.
2. With broccoli, garlic and olive oil (Pugliese style): Super traditional of southern Italy. The Blutaled broccoli with garlic in oliveit is stepped on a bit to disarm and mix with the cavatelli. You can add a touch of pedestrian and grated cheese. Simple, but unforgettable.
3. Homemade tomato sauce with basil: A classic that never fails. Perita tomatoes, a little onion, garlic and fresh basil. Light, but with the right flavor to shine without losing their personality.
4. Ragú of meat or pork: A slow and loving cooking of Meat with tomato, red wine and herbs. It is thick, intense, and is spectacular in the holes of the cavatelli. A sauce for cold days and enthusiastic stomachs.
5. Ricota and spinach / ricota and nuts: Ideal for Cavatelli with Ricota. A soft and creamy mixture of fresh ricota, sauteed spinach or toasted nutsa little Parmesan and nutmeg. It looks very good with a splash of melted butter above.
6. Picancin spicy sauces and dry tomatoes: If you like the spicy, a base of Golden garlic, olive oil, pedestrian and dried tomatoes In strips it gives this pasta a very Mediterranean touch.

Final tips for unforgettable cavatelli

• To use semolina o semoline if possible. It is not expensive and the texture improves much.
• Knead with love. The dough must be firm but not dry.
• For the version of cavatelli with ricottadrain it well before so that it is not aged.
• Let the dough half an hour before cutting it. Win elasticity.
• Do the Rollitos very fine before cuttingas if they were for ñoquis.
• Form the cavatelli On a barely floured surface, not to stick.
• Do not overcover. As soon as they float, strain or remove with a sparkling.
• If there are plenty of cooking, They can be frozen. And if they do not have plenty, it is also a good sign.

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Receptions de cafatelli

Yield: 2-3 portions

Preparation time: 1 hour (approximately)

Ingredients

• 250 g de semolina (It can be fine semolin)
• 120 ml of warm water (adjust according to the moisture of the dough)
• ½ teaspoon of salt
• Optional: 100 g of fresh ricotta well drained
• Common flour to sprinkle

How to do cavatelli step by step

1. Mix the semolina with salt in a big bowl. If ricota is used, incorporate it now, well drained.
2. Add the warm water little by little while mixing with the hand or spoon to form a dough. If ricota was incorporated, adjust the amount of water: it may require less.
3. Knead on the table for about 10 minutes, until you achieve a firm, soft dough that does not stick. Add a little more semolina if necessary. Cover with a cloth and let rest at room temperature for 30 minutes.
4. Divide in portions and make fine rolls. Cut bits of 1.5 cm thick and shape their finger, a fork or gnocchi table. Shaping it with a slight curvature.
5. Arrange the pasta on a tray sprinkled with flour so that they do not stick. Cover with a cloth if they do not cook immediately, or freeze.
6. Cook in boiling water with salt. When they go up to the surface, they are ready (approximately 2-3 minutes).
7. Serve with the chosen sauce, well warm.