A little spin on a classic cavatelli.
By adding some activated charcoal powder to the dough, you'll give this pasta a subtle smoky flavour. Perfect with a simple tomato sauce or a meaty ragù.
INGREDIENTS (serve 2 pp)
120 gr semolina flour
60 ml warm water
1 tsp activated charcoal powder
METHOD
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 along with the charcoal powder. Use a fork to start gently whisking 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.
Wrap the dough in plastic wrap or a damp tea towel and let it rest for at least 30 minutes (2-3 hours is best).
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 gnocchetti 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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