venerdì 10 aprile 2015

WHOLE WEAT FLOUR - HANDMADE CAVATELLI PASTA


WHOLE WEAT FLOUR CAVATELLI PASTA
Cavatelli is the name of a type of pasta that comes from the Puglia, in southern Italy. Cavatelli are also know by the name of “capunti”. Traditionally hand made, cavatelli are usually kneaded with durum wheat flour. Today, I am going to knead them with whole wheat flour.
Making cavatelli pasta at home is possible and easy, because you need really few ingredients.
INGREDIENTS
500 g of whole wheat flour
Just enough water
Salt
HOW TO MAKE CAVATELLI PASTA
Make a well in the flour (like a “fountain”), pour water into well and add some salt. Continue adding water until you obtain a soft and smooth dough. Gather the dough into a mass and work into a ball. Knead the dough, then divide the dough and form the pasta into ropes (they should look like “small snakes”). Flatten and cut portions into 2 cm stripes.

Form the pasta into ropes with the palm of you hands: roll dough into ropes. Cut dough into sections and form the cavatelli with you fingers (medium and ring finger). You should completely roll them.
It seems a really hard job. The first cavatelli will be difficult, but shaping gets easier while doing it.
After this, cover pasta with a towel until ready to cook.
You can combine cooked cavatelli with any ingredients that you like. I recommend to serve them with a fresh tomato and basil sauce.
Enjoy them!