Here's a free recipe just for you, from The Pasta Course!

From The Pasta Course-

In this video I'm going to show you how I form fresh cavatelli.

 *For the most comprehensive understanding of this method, please watch the video recipe once then read the written recipe once. Then watch and read at the same time. Then make the recipe yourself while watching the recipe video once more. You’ll be able to completely understand the method while you actually make the recipe.*

Method

Dough: 48% semolina dough

- Begin by cutting your dough into 1/2 inch (1.27 cm) planks.

- Store the remaining dough in a plastic bag so it doesn’t dry out and set aside.

- Cut a 1/2 inch (1.27 cm) strip off of the plank.

- Roll gently with both hands, until you have a rounded strip of dough that is about 1/4 inch (.63 cm) thick.

-  To form the cavatelli, cut a 1/4 inch (.63 cm) piece off of the strip. 

- Pull back and press down with the knife at a 45 degree angle, allowing the dough to ride up your fingertip to create a pocket and release it.

- You want an evenly shaped pocket to hold the sauce.

- Keep your cuts and pressure consistent to create consistent cavatelli.

- Let dry slightly at room temperature for 10 - 20 minutes. This will help the cavatelli hold its shape.

- Use immediately or store in the refrigerator in a container lined with paper towels uncovered for 1 - 2 hours. Once the pasta is cold, place another layer of paper towels over the pasta and place the lid on the container. Store in the refrigerator for 24 - 72 hours. 

- KEY POINT - Work with small amounts of dough at once, this way the strand of dough doesn't dry out while you form the pasta. If the strand dries out it can be hard to form the cavatelli. 

- KEY POINT - Chilling down the pasta fully before placing the lid over the container will help prevent condensation forming on the inside of the container. Too much condensation in the container can make the pasta stick together. We want to maintain the proper moisture content in the pasta and this method works well. If the pasta gets wet from any condensation, it can cause the pasta to stick together and can increase the rate of mold growth. If the pasta dries out too much the pasta can crack and break apart. Maintaining the proper moisture content in the pasta allows you to store the pasta for an extended period of time and ensures that the texture after cooking is just right. If the pasta is too moist it won’t have that nice firm chew that we are looking for in the finished pasta. Do your best to maintain the proper moisture content in the pasta while you store it for an extended period of time.

Please leave any comments or questions below and share your progress in The Pasta Community Page.