Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, hand made orecchiette and cavatelli pasta: how to make them. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Orecchiette (which means small ears) and cavatelli (from the verb "cavare", meaning excavate) are two typical pasta shapes from Puglia. They are made kneading just durum wheat (semolina) and water and they can be easily paired with different kind of sauces, with veggies, fish or meat. On this week's episode of Chefs at Home, food stylist Veronica Spera makes four pasta shapes using just one dough recipe: lorighittas, orecchiette, cavatelli, and capunti. Slowly add the warm water and mix together to gather into a dough.
Hand made orecchiette and cavatelli pasta: how to make them is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Hand made orecchiette and cavatelli pasta: how to make them is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have hand made orecchiette and cavatelli pasta: how to make them using 2 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Hand made orecchiette and cavatelli pasta: how to make them:
- Get 400 g semolina flour
- Take 200 g lukewarm water
Meet expert orecchiette maker, Rosa Laraspata, a larger than life character who lives in the port of Bari, Italy. You don't need special tools, just lots of. To make orecchiette you'll only need semolina flour, warm water, and just a tiny bit of extra-virgin olive oil. You can check out the full recipe at the end of the post).
Steps to make Hand made orecchiette and cavatelli pasta: how to make them:
- Knead the semolina with the water. - Generally, the weight of the water is the half of the weight of the flour but it is important also to considerate the humidity of the room in which you are kneading and the water absorption, so the amount of water taken up by that specific flour. - That’s why I suggest to add the water little by little and feel the dough: it hasn’t too be too dry or too humid but it has to be compact, elastic and it hasn’t to stick to the wooden board.
- After you will knead the dough for 15-20 minutes in order to have a ball, make it rest for at least 30 minutes on the wooded board, completely covered by plastic or glass bowl. - After the rest, take the dough and roll giving it the shape of a snake wide as a finger. Roll the dough using both the fingers and the palm. - Work with small quantities of dough at time, and keep the rest always under the bowl, otherwise it will dry and crack.
- Take the pasta snake and put it in vertical, as it is looking at you. - Cut a piece of dough as big as a walnut, using a plain knife (and not a serrated one otherwise it will break the dough) and roll it toward you, against the wooden board.
- Roll it completely on itself: you will have your first cavatello!
- Now that your first cavatello is done, you can shape a orecchietta from this. How? Just opening the borders with you hands and flip the cavatello against your thumb, pulling down the dough. - Take a look at the pictures.
- One, two, three, a orecchietta is born. Easy isn’t it?
- One more time!
- Continue until the dough is finished.
- Cook the pasta in at least 3 l of water (it should take 3-5 minutes), tasting them when it is al dente. Have it with your favorite sauce
To make orecchiette you'll only need semolina flour, warm water, and just a tiny bit of extra-virgin olive oil. You can check out the full recipe at the end of the post). How To Make Cavatelli Pasta - Step By Step Measure and sieve both flours and mound it on your kitchen worktop (preferably wooden). Using your hands, scoop out the center of the mound. Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water.
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