Love making pasta with semolina.
The dough, for this little golden look-alike gnocchi, comes together quite easily.
With a bit of a bite and chewiness, this pasta is perfect to pair it with tomato-based sauces.
INGREDIENTS (serve 2 pp)
150 gr semolina flour
75 ml warm water
Pinch of saffron threads (or powder)
METHOD
In a small jug, place the warm water and the saffron, mix well, and let infuse for few minutes.
Place the semolina flour onto a clean surface, shape the flour into a circular mound and make a well in the centre.
Place the water in the well and use a fork to start gently whisk in the flour.
Once a look like paste is formed, use your fingertips to gradually blend more flour into the mixture until forms a dough.
Firmly knead the dough by using the heel of your hand pushing down into it and then away from you. Lift the dough and fold it back on itself. Turn the dough a quarter turn and repeat. Continue kneading for 5-10 minutes or until the dough is smooth and elastic.
NOTE: kneading is an important part of the making process as it develops the gluten in the flour, giving the cavatelli a firm, tender texture.
Wrap the dough in plastic wrap or a damp tea towel ( this will prevent the dough from drying out) and let it rest for at least 30 minutes (2-3 hours is best).
This helps make the pasta more pliable and easier to roll.
After resting, cut a small amount of the dough and roll it into a small cylinder 2 cm thick and then cut, on the length way, at 2 cm intervals. Repeat this the rest of the dough.
Using a gnocchi board, drag the dough pieces down the board with your thumb (or a scraper) one at a time, creating little curls. The perfect shape for collecting the ragù.
Place the cavatelli in a lightly floured tray and repeat with the rest of the pieces.
Cook in then a pot of salted boiling water until cooked (5-6 minutes).
Toss them in your sauce and serve.
Davide
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