THE cavatellialso called cavatid or rescatiedd, are a format of fresh pasta much loved especially in the regions of Molise and Puglia, although they are now widespread throughout southern Italy and in some supermarkets in the northern regions. It is a fresh pasta made only with semolina flour and water, kneaded until it forms a shape little dumplings folded in on themselves, with the incredible ability to capture any type of sauce. Cavatelli are perfect with a simple tomato and pecorino or salted ricotta-based sauce, but also with fish or meat-based sauces or dipped into vegetable minestrone! They can be prepared in just a few minutes and all you need is a little skill in giving them their typical shape.”got away”, dragging them lightly on the work surface with your middle finger. If you love fresh pasta, also try the trofie and scialatielli!

Preparation

1

Pour the semolina flour into a bowl and add all the warm water. Just heat it for 30 seconds in the microwave. Mix with a fork until you get large crumbs.

2

Then transfer the dough to a work surface and knead it until you obtain a smooth dough. When it is ready, wrap it in cling film or, if you prefer, leave it in a bowl covered with a cloth, and let it rest for 30 minutes.

3

Once the resting time has passed, take the dough and break off a piece. Keep the rest of the dough covered. Form a small loaf by rolling the dough between the work surface and the palms of your hands, then cut into dumplings of about half a centimeter.

4

Lightly crush each dumpling with the tip of your finger, traditionally the middle finger, and start dragging it towards you.

5

You will have to fold each dumpling completely on itself, so that it takes on the characteristic shape of a “hollowed” dumpling, i.e. slightly folded.

6

Continue in this way until all the dough is used up. This way you will get your cavatelli, ready to be cooked or frozen.

Tips and tricks

While forming your cavatelli, always cover the remaining dough with a damp cloth, to ensure that it does not dry out. Alternatively you can wrap it in cling film.

If you decide to cook the cavatelli as soon as they are ready, dip them in plenty of boiling salted water and let them cook for 2 minutes. Cavatelli cook very quickly. If you cook them dry, leave them in water for at least 6-7 minutes.

The cavatelli can also be made in a larger size: just cut the pasta dumplings approximately 1 centimeter and drag them with two fingers instead of one.

Apulian cavatelli are traditionally seasoned with a simple San Marzano tomato sauce which you can make at home following the tomato puree recipe.

Conservation of cavatelli

The cavatelli can be left to air dry for 3-4 hours. They will then be kept in a bag for 1 month.

Alternatively you can freeze them by placing them on a tray dusted with semolina flour and placing them in the freezer for about 1 hour: when they have hardened you can pour them into the appropriate freeze bags.