FRESH CAVATELLI PASTA

This pasta pairs excellently with fresh vegetables including tomatoes, kale, greens, green beans, fresh herbs or traditional red sauce.

Ingredients:

Instructions:

Mix flours with a whisk then make a depression in the center of the mounded flour.
Pour the water into the depression and mix the flour with your hands until the mixture comes together. Add small amounts of water as needed.
Once everything is incorporated knead the dough for 5 minutes ensuring an even consistency.
Wrap dough in plastic wrap and allow to rest a minimum of 30 minutes.
Cut a small slice of dough and roll to the width approximately that of a wooden kitchen spoon handle.
Cut lengths approximately 3/4 in.
Using a butter paddle, tines of a fork, top of a wooden cutting board, or the back of a grater take a cut length and place under your thumb, press against surface and push away from you to leave an impression of the surface. Concavity of the cavatelli is more important than the impression.
Alternatively, use a butter knife or dough scraper to press and pull toward you to make a slightly tighter, but no less delicious, cavatelli.