Homemade cavatelli
Homemade cavatelli and a gentle reminder from Bella that at some point she won't need my help any longer.
Makes
4
Level
Easy with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella presses and rolls pieces of dough on the ridged board, first with Dad's hand over hers and then on her own.
Ingredients
Semolina flour: 2 cups
All-purpose flour: 1 cup, plus more for dusting
Fine salt: 1/2 teaspoon
Warm water: about 3/4 cup
Butter: 4 tablespoons
Parmigiano Reggiano: 1/2 cup grated, plus more for the table
Pasta water: 1/2 cup
Method
Whisk the flours and salt together on the counter and make a well in the middle.
Pour the warm water into the well and stir with a fork until a shaggy dough forms.
Knead for 8 to 10 minutes until the dough is smooth. Wrap it and rest it for 30 minutes.
Cut off a piece of dough and roll it into a rope about 1/2 inch thick. Cut the rope into 1/2 inch pieces.
Press one piece with two fingers on a ridged pasta board and roll it toward you. It curls into a little shell with ridges outside and a hollow inside.
Set each cavatelli on a floured tray without touching. Dust with a little semolina.
A grown-up boils the cavatelli in well-salted water for 3 to 5 minutes, until they float and feel tender.
Melt the butter in a wide pan. Add the cavatelli, the pasta water and half the cheese, and toss until glossy. Serve with more cheese on top.
