how do you make homemade cavatelli?

Answer 1

This is a shape of pasta. Are you looking to make homemade pasta, or are you looking for recipes using cavatelli?

Answer 2

I don't know if you have a pasta maker. I have an Imperia, but it did not come with an attachment to make cavatelli. Since it's an unusual shape, you could check out cavatelli makers on the web or ebay. I'm sure it will come with a basic dough recipe. Hope that helps.

Here's a recipe that looks cavatelli-licious:

Cavatelli, Broccoli and Mushrooms

http://allrecipes.com/recipe/cavatelli-broccoli-and-mushrooms/detail.aspx

Answer 3

Homemade 8-Finger Cavatelli

Recipe By : Chef Augie Arifi
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1/2 lb ricotta cheese -- strained
1 egg
pinch salt
pinch pepper
1/2 lb flour

Method:
Place ricotta and egg with salt and pepper in a large bowl. With a fork, beat
egg and cheese until well combined. Place flour on a flat, smooth work
surface
(preferably wood). Create a small well in middle of flour. Pour cheese-egg
mixture into well.

Draw some of the flour over the well, mixing it in with a fork a little at a
time until egg mixture is no longer runny. Draw the sides of the mound
together with your hands. Work the mixture together with your fingers and
palms until it is smooth and well intergrated.

Continue to knead the dough by hand until it is smooth. If dough seems too
moist, just add a little more flour. At this point, pull away small balls of
dough about the size of a nickel. Pull away about 10 at a time and cover
remaining dough with plastic wrap.

Place a dough ball in the palm of one hand and flatten with the other. Roll
out dough, moving hands in opposite directions until it is roughly 3-inches
long and about 1/4-inch thick. Place on a towel. Repeat process with
remainder of dough. Be careful not to overlap the cavatelli. Allow pasta to
dry for at least 10 minutes. Sprinkle with flour to keep individual pieces
from sticking.

Store in a cool, dry place until ready to use, up to 24 hours. To freeze
leftover pasta for future use, sprinkle liberally with flour, place in a
plastic bag and seal.

- - - - - - - - - - - - - - - - - -

NOTES : Flour them and put on a cookie sheet to initially freeze, then sieve
off excess flour before putting in a bag.

IMPORTANT to cook in small batches. They may be cooked frozen, when the float
to the top cook a few seconds more then remove.

Answer 4

Chicken and Cavatelli:

So comforting and yummy, this dish reminds us of Grandma's chicken and dumplings. In fact, you can substitute frozen dumplings for the cavatelli.

5 cups canned low-sodium chicken broth or homemade stock
1 bay leaf
1 onion, cut into thin slices
2 ribs celery, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
1 teaspoon dried sage
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
3/4 pound frozen cavatelli, egg noodles, or dumplings
2 tablespoons butter, softened
2 tablespoons flour

1. In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.

2. Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.

3. In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.

Frozen Pasta:: Several brands of frozen cavatelli, flat egg noodles, and gnocchi are available in supermarkets. Unlike dried pasta, these products have an appealing doughy chew that we find just right with this type of saucy stew. Cook the frozen pasta separately according to package directions, drain, and then stir into the pot with the chicken.

Yield: 4

Answer 5

Homemade 8-Finger Cavatelli

Recipe By : Chef Augie Arifi
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb ricotta cheese -- strained
1 egg
pinch salt
pinch pepper
1/2 lb flour

Method:
Place ricotta and egg with salt and pepper in a large bowl. With a fork, beat
egg and cheese until well combined. Place flour on a flat, smooth work
surface
(preferably wood). Create a small well in middle of flour. Pour cheese-egg
mixture into well.

Draw some of the flour over the well, mixing it in with a fork a little at a
time until egg mixture is no longer runny. Draw the sides of the mound
together with your hands. Work the mixture together with your fingers and
palms until it is smooth and well intergrated.

Continue to knead the dough by hand until it is smooth. If dough seems too
moist, just add a little more flour. At this point, pull away small balls of
dough about the size of a nickel. Pull away about 10 at a time and cover
remaining dough with plastic wrap.

Place a dough ball in the palm of one hand and flatten with the other. Roll
out dough, moving hands in opposite directions until it is roughly 3-inches
long and about 1/4-inch thick. Place on a towel. Repeat process with
remainder of dough. Be careful not to overlap the cavatelli. Allow pasta to
dry for at least 10 minutes. Sprinkle with flour to keep individual pieces
from sticking.

Store in a cool, dry place until ready to use, up to 24 hours. To freeze
leftover pasta for future use, sprinkle liberally with flour, place in a
plastic bag and seal.

- - - - - - - - - - - - - - - - - -

NOTES : Flour them and put on a cookie sheet to initially freeze, then sieve
off excess flour before putting in a bag.

IMPORTANT to cook in small batches. They may be cooked frozen, when the float
to the top cook a few seconds more then remove.