Cavatelli Gavadeel Recipes

HOMEMADE CAVATELLI PASTA DOUGH RECIPE

Steps:

• Place the sifted flour on a wooden board and make a well in the center.
• Add the water and the salt in the center of the well.
• With a fork, start incorporating the flour and the water until you get a thick batter. Pull in the flour from the bottom of the well.
• With the help of a dough scraper, incorporate the rest of the flour (it may appear to you that there isn't enough water...just keep kneading...magically everything comes together).
• Knead for about 8-10 minutes or until dough is smooth and elastic. If the dough feels sticky, add a little bit of flour. If, on the other hand, the dough feels dry, sprinkle a few drops of water over the dough and continue kneading.
• Wrap dough in cling wrap and let it rest for about one hour at room temperature (I will usually place a tea towel over the top).
• Cut the dough into 4 pieces.
• Roll out each piece of dough to approximately ¼ inch thick. Make sure your board and rolling pin are floured.
• Cut the into ¾ - 1 inch strips.
• Cut each strip into 1/4 - 1/2 inch rectangular pieces.
• Using the index finger, apply a gentle pressure on the dough, dragging it toward you. There should be a slight curl that forms.
• Place cavatelli on large baking sheets that have been dusted with flour. Place the cavatelli in a single layer and not touching one another.
• Continue until all the dough has been formed into cavatelli.
• Allow to air dry for at least 30 minutes.
• If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.
• If freezing, place the tray of cavatelli in the freezer and once frozen, place in plastic bag in the freezer. Can be cooked frozen. (Should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cookedto your liking).
• Serve with your favorite sauce.

HOMEMADE CAVATELLI PASTA

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
• Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
• Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

CAVATELLI (GAVADEEL'/ PASTA SHELLS)

Steps:

• Stir together the two flours and 1 tsp of salt in a bowl. Gradually add enough water to form a stiff dough. Turn the dough out onto a lightly floured surface. Knead the dough until it is smooth, about 2 minutes. Shape the dough into a ball and cover it with a bowl. Let rest for 30 minutes.
• Lightly dust 2-3 large cookie sheets with flour.
• Cut the dough into 8 pieces. Work with one piece at a time, keep the remainder covered.
• On a lightly floured surface, roll the dough into a 1/2 inch thick rope. Cut the rope into 1/2 inch pieces.
• Using a small knife with a dull blade and rounded tip, press your index finger against the side of the blade and flatten each piece of dough, pressing and dragging slightly so that the dough curls around the tip of the knife to form a shell shape.
• Spread the cavatelli on a prepared cooke sheet. Repeat with remaining dough.
• If you are not using the pasta within an hour, place the pans in the freezer. When the pieces are firm, scoop them into a freezer safe plastic bag. freeze until ready to use. Do not thaw before cooking, put them straight into boiling water.
• To cook the cavatelli bring at least 4 quarts of water to a boil in a large pot over high heat. Add the cavatelli and salt to taste. Cook stirring occasionally, until the pasta is tender yet still slightly chewy.
• Meanwhile heat your favorite Sunday Gravy or Marinara sauce.
• Drain the cavatelli, add the sauce and serve immediately. Top with grated Parmesan.

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC

Steps:

• In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
• Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

BAKED CAVATELLI

Steps:

• Cook pasta according to package directions. Drain; set aside.
• In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
• In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*.
• Bake, covered, in a 375°F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
• My card says it feeds 5 to 6, and I say a family of four -- and a sad ol'doggie -- for licking the casserole dish clean -- .

CAVATELLI AND BROCCOLI

Steps:

• In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
• Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
• Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.

CAVATELLI (GAVADEEL') RECIPE

Steps:

• Combine ingredients in mixing bowl- mix for about 4 minutes until well combined and smooth. Cover dough in a bowl and let rest for about 30 minutes. Flour 2 baking sheets. Cut dough into 8 pieces and work with one piece at a time. Roll the piece of dough into a 1/2 inch rope and then cut the rope into 1/2 inch piece. Using small knife with dull blade and rounded tip, press index finger against the side of the blade and flatten each piece of dough, pressing and dragging it so that each piece curls around the knife to form a shell. If not using the cavatelli within an hour or so, place cookie sheets with rolled pasta in the freezer. Freezes well.