Monday, July 28, 2014

Basic Pasta Dough - great for cavatelli!

I had to test a cavatelli maker, so I needed pasta dough. This is the one I made. This would be just fine for other types of pasta, as well.

Pasta Dough

Fresh, home-made cavatelli.
3 cups (13 1/2 ounces) of all purpose flour
1 egg
1 teaspoon of salt
About 1/2 cup of water

Combine the flour and salt, then add the egg. Then add the water until the dough no longer has dry bits and it can come together in a ball - the actual amount of water you'll need, depending on the flour you use. You're looking for a firm but kneadable dough.

Knead the dough until smooth, then wrap the dough (or place it in a plastic bag and seal it) and let it rest for at least 30 minutes. You can let it rest at room temperature for an hour ... maybe longer. But if you need to let it sit around for a long time, refrigerate it.

Roll the dough as needed, and cut to the desired shape.

Want to know about Fante's Cousin Elisa's Cavatelli Maker maker I was testing? Go check out my new review blog.

AND ... I'm gearing up for a really great giveaway. Keep your eyes peeled!