Cavatelli homemade pasta, format of pasta typical of the areas of Southern Italy, have a hollow shape towards the inside. Excellent served with ricotta cheese, tomato sauce or meat sauce.
Fresh uncooked cavatelli pasta. 1135592066 1258x838
Cavatelli pasta. Italian cuisine.
400 gr of flour 00
80 gr of semolina
2,5 dl of water
pinch of salt

Mix the two flours, place them in a well on a floured work surface, proceed mixing with a little warm water in which you have dissolved a pinch of salt. Work until the dough is smooth and soft. Wrap the pannetto so obtained in the film and let rest for about 15 minutes.
Then proceed to divide the dough first into long cylinders, about 1/2 cm thick and then into pieces as large as cannellini.
Roll each cylinder with the rounded tip of the knife to obtain elongated shells.
Finally, dry your dough on a floured cloth.

Homemade cavatelli pasta. 479026930 1200x877 3
Homemade cavatelli pasta.