Cavatelli are a pasta shape typical to the regions of Southern Italy, made from semolina flour and water.
They are the perfect shape for collecting ragù.
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.
Place the cavatelli in a lightly floured tray and repeat with the rest of the pieces.
Davide
For more fun ideas on how to shape cavatelli check out these videos:
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