Hand made orecchiette and cavatelli pasta: how to make them. In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta. Chef Monica Pope learns from Rosa, the Orecchiette master, how to make handmade pasta on the streets of Bari, Italy. Meet expert orecchiette maker, Rosa Laraspata, a larger than life character who lives in the port of Bari, Italy.
Puglia cuisine expert and director of Stile Mediterraneo. How To Make Orecchiette Step By Step. Orecchiette pasta resemble little ears, which is where they get their name. You can cook Hand made orecchiette and cavatelli pasta: how to make them using 2 ingredients and 9 steps. Here is how you cook it.
Ingredients of Hand made orecchiette and cavatelli pasta: how to make them
- You need 400 g of semolina flour.
- Prepare 200 g of lukewarm water.
This unique pasta shape can be found across Italy, but is traditionally a typical pasta of Puglia. Although there are many variations of ingredients used to make this pasta, traditionally it is. Meryl Feinstein of Pasta Social Club shows us how to make hand-rolled pasta with kitchen tools, like orecchiette, cavatelli, capunti, busiate, and lorighittas. But that doesn't detract from their greatness: These pastas are softer and chewier than their better-known counterparts, and I find them entirely.
Hand made orecchiette and cavatelli pasta: how to make them instructions
- Knead the semolina with the water. Generally, the weight of the water is the half of the weight of the flour but it is important also to considerate the humidity of the room in which you are kneading and the water absorption, so the amount of water taken up by that specific flour. That’s why I suggest to add the water little by little and feel the dough: it hasn’t too be too dry or too humid but it has to be compact, elastic and it hasn’t to stick to the wooden board..
- After you will knead the dough for 15-20 minutes in order to have a ball, make it rest for at least 30 minutes on the wooded board, completely covered by plastic or glass bowl. After the rest, take the dough and roll giving it the shape of a snake wide as a finger. Roll the dough using both the fingers and the palm. Work with small quantities of dough at time, and keep the rest always under the bowl, otherwise it will dry and crack..
- Take the pasta snake and put it in vertical, as it is looking at you. Cut a piece of dough as big as a walnut, using a plain knife (and not a serrated one otherwise it will break the dough) and roll it toward you, against the wooden board..
- Roll it completely on itself: you will have your first cavatello!.
- Now that your first cavatello is done, you can shape a orecchietta from this. How? Just opening the borders with you hands and flip the cavatello against your thumb, pulling down the dough. Take a look at the pictures..
- One, two, three, a orecchietta is born. Easy isn’t it?.
- One more time!.
- Continue until the dough is finished..
- Cook the pasta in at least 3 l of water (it should take 3-5 minutes), tasting them when it is al dente. Have it with your favorite sauce.
To make cavatelli pasta at home all you need is all purpose flour, semolina flour (see recipe for detail) and no One of my favorites ways to use them is make delicious Cavatelli and Broccoli pasta. Anyway, before you get distracted thinking of the sauce, let's see how you make cavatelli by hand 🙂. For those of you who are not so familiar with them, cavatelli are small pasta shells made of eggless semolina dough. They are shaped like mini hotdog buns (or little bicorn hats, for others) and are most often cooked with thick. Orecchiette (Wiki) are a shape of pasta typical of the southern regions of Italy, above all Puglia and Basilicata.