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Loading The Puglian Cookbook
  • Cavatelli

    Fresh pasta is one of the most incredible delicacies; making it yourself increases the enjoyment. Puglian pasta does not contain any eggs, and my students are always amazed to discover that a simple combination of flour, salt, and water can yield such great flavor.

    Cavatelli (see photo) is one of the easiest pasta shapes to make—even children enjoy making them. A video is available on olivacooking.com that shows you exactly how to make and shape cavatelli. Watch, practice, and enjoy!

    • 1 cup (236 mL) all-purpose flour
    • 1 cup (236 mL) semolina flour
    • Salt, to taste
    • Water, as needed

    1. In a bowl, mix together the flours and the salt. Add about ¾ cup (177 mL) of water and start incorporating the water into the flour. As you are mixing, you can add more water, but be careful not to add too much. The dough will gradually absorb the water and become moist.

    2. When the dough comes together in a ball, take it out of the bowl and knead it on a flat surface for at least 10 minutes.

    3. Wrap the dough in plastic wrap and let it rest for at least 20 minutes. Pinch small pieces of dough (about the size of a marble) and press them with your thumb against a kitchen towel, pushing your thumb away from your body, so each small dough ball is flattened and curls.

    4. Cook the fresh pasta in boiled water.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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