Potato Cavatelli Recipe
Category: Pasta
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Semolina Flour (fine ground) | 150g |
| All-Purpose Flour | 150g |
| Potatoes | 100g |
| Water | 70g |
Instructions
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Prepare the Potatoes: Begin by boiling the potatoes in cold water, ensuring they are submerged fully. Cook them until they are tender and can easily be pierced with a fork. Once done, drain and allow them to cool slightly.
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Mash the Potatoes: Once the potatoes are cool enough to handle, peel and place them in a bowl. Use a potato masher or fork to mash them until smooth.
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Make the Dough: To the mashed potatoes, add the water at room temperature. Gradually mix in both the semolina flour and all-purpose flour until the dough comes together. Transfer the mixture onto a clean work surface, and knead it for several minutes until smooth and elastic.
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Form the Cavatelli: Once the dough is well-kneaded, divide it into small portions using a bench scraper. Lightly dust your workspace with flour and roll each portion into a log, about 1 cm thick.
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Cut the Cavatelli: Slice the dough logs into small pieces, roughly 2 cm long. Take each piece and press your thumb into the center of the cut side, then drag the piece towards you across the work surface, shaping it into the characteristic cavatelli form.
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Dry the Cavatelli: Place the freshly made cavatelli onto a lightly floured kitchen towel or a clean cloth, making sure they do not touch each other to prevent sticking.
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Cooking the Cavatelli: Bring a large pot of salted water to a boil. Once boiling, drop in the cavatelli in batches. They will cook quickly—within 2-3 minutes, they should float to the surface. Once they rise, remove them with a slotted spoon and set aside.
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Serving: The cavatelli can be tossed with your favorite sauce—whether a rich tomato sauce, a simple garlic butter sauce, or even a hearty ragù. Serve warm, and enjoy your homemade potato cavatelli!
This traditional Italian dish is simple yet flavorful, making it a delightful first course for any meal. With soft, pillowy cavatelli made from potatoes, it’s perfect for both casual dinners and special occasions.
