Traditional Cavatelli
Handmade cavatelli crafted with Caputo Traditional Semolina Pasta Dough, offering a firm texture and signature groove designed to catch a bit of sauce in every bite.
- Yield: Any
- Prep Time: 15 min
Ingredients
Instructions
Instructions
- Once your traditional semolina pasta dough has rested for at least 30 minutes, begin flattening it with a rolling pin.
- Cut the dough into four pieces, working with one piece at a time. Keep the remaining dough covered in plastic to prevent it from drying out.
- Roll the dough into a thin rope and cut it into ½-inch pieces.
- On a cutting board dusted with Caputo Semolina Flour, gently press a butter knife into each piece of dough and pull it toward you, creating an inner groove that's perfect for catching sauce.
- Once you get the hang of it, the shaping goes quickly.
- Repeat with the remaining dough and remember; practice makes perfect.
- When ready to cook, place the fresh pasta into salted boiling water and cook for 2–3 minutes.
- Toss and finish cooking the cavatelli in your favorite sauce. We recommend a tomato ragu or light cream sauce.
Notes
- If you'd like to save the pasta for later, allow it to dry completely, dusted with semolina flour. Store in an airtight container for up to 3 months.
Products Used In The Recipe
About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.