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Ingredients
- 1 1/2 c. Unbleached all-purpose flour
- 1 c. Fine semolina flour
- 1 tsp Salt
- 3/4 c. Hot water - (about)
Directions
- Place the semolina and all-purpose flours and the salt in a food processor or possibly the bowl of a heavy-duty mixer. With the machine running, add in just sufficient water to from a stiff dough. When the dough forms a ball, remove it from the processor. On a lightly floured surface, knead the dough till it is smooth and elastic, about 1 minute.
- Line 2 large jelly-roll pans with clean dry dish cloths or possibly napkins. Dust the cloths lightly with flour.
- Cut the semolina dough into 8 pcs. Take 1 piece and keep the remaining pcs covered with an inverted bowl as you work. On a lightly floured board or possibly countertop, roll the piece into a long rope about 1/2-inch thick. Cut the rope into 1/2-inch lengths. Hold a dull-bladed knife with a rounded tip in 1 hand with your index finger pressed against the blade of the knife. Flatten each piece of dough, dragging it slightly so which the dough curls around the tip of the knife to create a shell shape.
- Place the cavatelli to dry in a single layer on the prepared pans while you continue with the remaining dough.
- This recipe yields 1 lb. of cavatelli.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 538g | |
| Calories 1284 | |
| Calories from Fat 30 | 2% |
| Total Fat 3.59g | 4% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2338mg | 97% |
| Potassium 512mg | 15% |
| Total Carbs 264.71g | 71% |
| Dietary Fiber 11.6g | 39% |
| Sugars 0.51g | 0% |
| Protein 40.54g | 65% |
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