date: 2020-10-04T00:50:41.744Z image: https://img-global.cpcdn.com/recipes/d761222a01419893/751x532cq70/hand-made-orecchiette-and-cavatelli-pasta-how-to-make-them-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/d761222a01419893/751x532cq70/hand-made-orecchiette-and-cavatelli-pasta-how-to-make-them-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/d761222a01419893/751x532cq70/hand-made-orecchiette-and-cavatelli-pasta-how-to-make-them-recipe-main-photo.jpg author: Maggie Gross ratingvalue: 4 reviewcount: 4628 recipeingredient: - "400 g semolina flour" - "200 g lukewarm water" recipeinstructions: - "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" categories: - Recipe tags: - hand - made - orecchiette katakunci: hand made orecchiette nutrition: 248 calories recipecuisine: American preptime: "PT29M" cooktime: "PT53M" recipeyield: "4" recipecategory: Dessert ---  Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hand made orecchiette and cavatelli pasta: how to make them. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious. Hand made orecchiette and cavatelli pasta: how to make them is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look fantastic. Hand made orecchiette and cavatelli pasta: how to make them is something that I've loved my entire life. To get started with this recipe, we have to first prepare a few ingredients. You can cook hand made orecchiette and cavatelli pasta: how to make them using 2 ingredients and 9 steps. Here is how you cook it. ##### The ingredients needed to make Hand made orecchiette and cavatelli pasta: how to make them: 1. Take 400 g semolina flour 1. Take 200 g lukewarm water ##### Steps to make Hand made orecchiette and cavatelli pasta: how to make them: 1. 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. 1. 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. 1. 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. 1. Roll it completely on itself: you will have your first cavatello! 1. 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. 1. One, two, three, a orecchietta is born. Easy isn’t it? 1. One more time! 1. Continue until the dough is finished. 1. 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 So that's going to wrap this up for this exceptional food hand made orecchiette and cavatelli pasta: how to make them recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!