Gnocchetti Cavatelli From A Corn And Wheat Pasta Recipes

GNOCCHETTI & CAVATELLI FROM A CORN-AND-WHEAT PASTA

Steps:

• Mix the ingredients together, holding back some of the water. Add more water as needed to incorporate the dry ingredients. Mixing can be done by hand in a bowl, on a wood board, or in a stand mixer with a paddle attachment.
• Knead the dough for 5-10 minutes by hand, adding water or flour as needed. The dough should be stiff but not breaking when it bends.
• Put the dough in a clean bag or a covered bowl and let it ferment for 6-12 hours. This long rest can be skipped, and it can also be done even if you haven't included sourdough starter in your dough. The bran/husk will still soften.
• Set 4-6 quarts of salted water to boil, and prepare a large generously floured baking sheet.
• Roll the dough out into a rectangle that's about ½ inch thick.
• Cut thin strips in the dough, also about ½ inch thick. A bench knife works well for this.
• Roll each strip to be a smooth tube about as thick as a pencil for gnocchetti, about twice as thick for cavatelli. Cover the dough that is not being rolled.
• When you have about five tubes, flour them generously and line them up side by side. Cut the tubes in pieces, about as big as chickpeas for gnocchetti and as big as raspberries for cavatelli.
• Toss the pieces around in more flour, making sure they are not stuck together.
• If making gnocchetti, transfer the pieces to the floured baking sheet with your bench knife, and continue until all the dough is rolled and cut.
• If making cavatelli, press and roll the pieces down gnocchi stripper with your thumb as in this video. Toss the cavatelli in more flour and transfer them to the floured baking sheet with your bench knife. Continue until all the dough is rolled, cut, and shaped.
• Boil the gnocchietti or cavatelli for 10 minutes, then drain the water.
• Place in a serving dish and add your sauce of choice.

HOMEMADE CAVATELLI

Steps:

• Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
• Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
• Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)

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 PASTA

Steps:

• Preheat the oven to 350 degrees F.
• Cook pasta until al dente in a pot of boiling, salted water.
• Heat the marinara sauce in a large saucepan. Reserve about 1 1/2 cups of the sauce. Set aside about 1 tablespoon of the Parmesan. To the sauce, add the ricotta and remaining Parmesan and stir well. Cook over medium heat, stirring, for about 2 minutes. Add the cooked pasta and the butter and toss well. Top with the reserved marinara and mozzarella and sprinkle with Parmesan. Bake for 15 to 20 minutes, or until golden brown. Garnish with fresh basil.