Dough for homemade Italian pasta – a detailed recipe cooking.
Recipe author – Sarah Molton (USA) – Chef, TV presenter, culinary writer
AT ремя: 30 мин. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Portion of dough 450 gr.
- 1.5 tbsp. premium flour
- 1 tbsp. Italian semolina flour (semolina)
- 1 tsp salt
- About 3/4 Art. warm water
Recipes with similar ingredients: cavatelli pasta, fresh dough
Recipe preparation:
- Load flour, semolina and salt into a food processor. Get started add water while dough is on to make cool dough. When the dough forms into a ball, take it out, and shift onto a lightly floured surface. Knead the dough until it becomes smooth and elastic, about 1 min. Roll out the dough is long and cut into 8 pieces. For work, take one, and cover the remaining parts with an inverted bowl.
- Prepare 2 baking sheets covered with waffle towels. Sprinkle towels with flour.
- On a lightly floured worktop, roll the dough into a long sausage. Cut the entire length into 1 cm slices. Take rounded butter knife, and, pressing the tip with your finger, go through a piece to twist it.
- Place the cavatelli to dry in one layer on the prepared baking sheets.
- You can boil cavatelli pasta for a minute and cook with the sauce. Or prepare for future use and put in the freezer.
