Our previous post on how to make homemade cavatelli by hand was quite popular, so I wanted to add a couple of things I have learned since then about making these bad-boys:
-You can upgrade that basic recipe by adding flavorings to the dough. Sun dried tomatoes, oregano, basil, garlic, and red pepper flakes would all work well to add some depth to the flavor of the cavatelli.
-In the how-to I advocated the use of a butter knife or a pasty cutter to form the cavatelli, but since then I’ve found something much better to use: a putty knife. It is way more comfortable in your hand and a plastic one can be purchased for $0.50 at any home improvement store.
Some other posts you might enjoy:
September 22nd, 2009 at 5:54 pm
My mothers husbands family came from off the boat Cicali And would come from new york to chicago and make them. THEY ARE GREAT. I never got the recipie before but she used the ribbed cover of a tupperware bowl to make. You know the ones that are kinda like a starburst with the lines going straight from the outside edge to the center. She would just run her fingers around the edge with a piece of doe and get a perfecr one every time. She said was by far the easyest way she ever found. Thought ya might want to try it
September 22nd, 2009 at 5:55 pm
My mothers husbands family came from off the boat Cicali And would come from new york to chicago and make them. THEY ARE GREAT. I never got the recipie before but she used the ribbed cover of a tupperware bowl to make. You know the ones that are kinda like a starburst with the lines going straight from the outside edge to the center. She would just run her fingers around the edge with a piece of doe and get a perfecr one every time. She said was by far the easyest way she ever found. Thought ya might want to try it
October 10th, 2009 at 10:42 am
I am going to try to make the pasta this week. I read everything several times and did not see how many pounds it makes. You say 3lbs of flour does that mean its 3lbs of pasta?
Thanks so much